Top Sirloin Filet vs Filet Mignon Steak: Guide to Best Cut

Looking for the best cut of steak for a special dinner? This post compares Top Sirloin Filet vs Filet Mignon steak. Both are a popular choice with steak enthusiasts, but they differ on taste, cost, and flavor. Know the pros and cons of Top Sirloin Filet vs Filet Mignon so that you can decide which is best for your next special occassion.

What is a Filet?

A “filet” is a French term meaning a solid piece of meat.

What is Filet Mignon?

Filet mignon is the most tender steak, lean yet succulent, with a fine buttery texture. It is one of the most sought-after cuts of beef, and is also known as a Beef Tenderloin Steak and Beef Loin. It comes from the Loin Primal Cut, and more specifically the Short Loin Subprimal Cut.  The Short Loin Subprimal is the front part of the Loin Primal Cut. It runs from the 13th (last) rib back to the top of the leg bone where it joins the hip bone.

The Short Loin Subprimal is a long, narrow muscle that runs along the backbone of the cow. Because this muscle gets very little exercise and is not weight-bearing, it produces exceptionally soft and buttery meat. It makes the filet mignon a favorite for those who prefer a melt-in-your-mouth texture. The Loin Primal Cut is home to some of the most tender and best cuts of steak such as the Tenderloin, New York Strip Steak, T-Bone Steak and Porterhouse Steak.

Characteristics of Filet Mignon:

• Cut: Comes from the tenderloin, specifically the small end.
• Texture: Extremely tender texture with minimal connective tissue.
• Flavor: Mild, subtle beef flavor.
• Appearance: Round, thick, boneless cut, and smaller in size.
• Cost: Expensive due to its tenderness and limited supply
• Cooking Style: The best way to cook is high heat, fast cooking methods such as grill, broiled, or seared.  The short loin contains little intramuscular fat, marbling, so cooking the meat to anything over medium (internal temperature of 145 F), makes it tough and dry. 

Pros of Filet Mignon:

• Unmatched Tenderness – The most tender cut of beef.
•  High-end Dining – A premium cut often associated with special occasions. This is many steak lovers favorite cut of meat.
•  Easy to Cook – Cooks quickly due to its low-fat content and small size.
• Mild flavor – This cut is perfect for sauces, seasonings, or pairings with rich sides because it doesn’t have an overpowering beefy taste.

Cons of Filet Mignon:

•  Mild Flavor – Less beefy taste compared to fattier cuts like ribeye.
•  Expensive – One of the priciest cuts due to its tenderness and limited supply.
•  Needs Added Fat or Sauce – Lacks marbling, so it can be dry if overcooked. This is why many cooks wrap a filet with bacon or serve with a sauce.

What is Top Sirloin Filet?

The top sirloin filet is a flavorful and lean cut from the Sirloin Primal Cuts, which is located on a cow’s back, just before the round that is the very end of their hindquarters.  The Sirloin Primal Cut is home to many popular cuts, but it’s separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin you find great cuts of meat for grilling (think Top Sirloin Steak), and in the Bottom Sirloin you get great cuts for grilling or roasting (think Tri-Tip). The Sirloin Primal Cut gets lots of exercise, but the Top Sirloin Butt still has many tender cuts, including the Top Sirloin Filet.

The Top Sirloin Filet is also known as the sirloin filet, center-cut top sirloin steak, or baseball cut steak.   The top cut is close to the tenderloin where the filet comes from, but it’s a separate muscle.  A Top Sirloin Filet is not as tender as a Filet Mignon, but offers a richer beef flavor because it has more marbling.

Characteristics of Top Sirloin Filet:

• Cut: From the top sirloin, a working muscle that has more marbling.
• Texture: Firm yet tender when cooked properly.
• Flavor: Cuts from the sirloin have rich flavor. They have firmer texture and can be potentially chew since they’re on the leaner side. 
• Appearance: Slightly larger and thicker than filet mignon.
• Cost: More affordable than filet mignon while still offering tenderness.
• Cooking Style:  The Top Sirloin Filet is best for cooking hot and fast (think high-heat grilling). Be careful not to overcook it since the meat can start to turn tough and dry at internal temperatures beyond 145F

Pros of Top Sirloin Filet:

• More affordable: A budget-friendly alternative to filet mignon while still being tender.
• Rich beef flavor: More pronounced than filet mignon, making it ideal for those who prefer stronger beefy notes.
• Lean yet firm: Offers a good balance between tenderness and a meaty chew.
• Versatile: Works well in various cooking methods, including grilling, pan-searing, or broiling.

Cons of Top Sirloin Filet:

• Not as tender as filet mignon: While it is softer than regular sirloin, it is still firmer than a true filet mignon.
• Can dry out if overcooked: Being lean, it doesn’t have as much fat to keep it juicy.
• Less prestigious than filet mignon: While tasty, it lacks the luxury appeal of filet mignon.

Key Differences: Filet Mignon vs. Top Sirloin Filet

Now that we’ve broken down each cut, let’s compare them side by side in terms of cut, cost, size, appearance, texture, and taste.

Cut Location

• Filet Mignon: Comes from the tenderloin, a non-working muscle, which makes it incredibly tender.
• Top Sirloin Filet: Comes from the top sirloin, a more exercised muscle, which means more marbling.

Cost

• Filet Mignon: Expensive due to its rarity and extreme tenderness.
• Top Sirloin Filet: More affordable while still offering good tenderness.

Size & Appearance

• Filet Mignon: Usually small, thick, and round with a uniform shape.
• Top Sirloin Filet: Slightly larger and firmer, sometimes cut thicker like a baseball steak.

 Taste & Flavor

• Filet Mignon: Mild and delicate, making it ideal for sauces and seasoning.
• Top Sirloin Filet: Has a bolder, beefier taste due to its sirloin origins.

Which Steak is Better?

The choice between filet mignon and top sirloin filet depends on your priorities:

• If tenderness is your top concern and you enjoy a luxurious, mild-flavored steak, filet mignon is the best choice. It’s perfect for special occasions, romantic dinners, or fine dining experiences. However, it comes at a premium price.

• If you prefer a more affordable steak with a stronger beef flavor, top sirloin filet is a better choice. It still offers a tender experience, but with more chew and more pronounced beefiness. It’s also great for everyday meals and grilling.

Final Verdict:

If money is no object and tenderness is your priority, go with filet mignon.

If you want a more budget-friendly steak that still delivers great flavor and tenderness, top sirloin filet is a fantastic choice.

Ultimately, both steaks have their merits. It all comes down to personal preference, budget, and how you like your steak cooked. Whether you’re looking for a special occasion indulgence or a flavorful everyday option, you can’t go wrong with either cut!

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