Fillet Steak: A Delicious Cut From the Cow

It’s unrivaled tenderness renders a succulent and melt-in-your-mouth experience, owing to it’s remarkable leanness and minimal fat or connective tissue. This coveted cut of beef, known for it’s delectable texture and tender bite, has rightfully earned it’s status as one of the most sought-after and esteemed selections in the realm of meat.

What Are the Cuts of Cow Fillet?

When it comes to the cuts of cow fillet, there are a few notable options to consider. One of the most popular cuts is the tenderloin, which is often referred to as the Chateaubriand when it’s a thick cut suitable for roasting. This particular cut is incredibly tender and has a melt-in-your-mouth texture that’s highly sought after by steak enthusiasts.

Another well-known cut of cow fillet is the filet mignon. This cut is typically smaller in size and is prized for it’s tenderness and delicate flavor. It’s often served as a standalone dish or as part of a surf and turf combination.

The tournedos, for example, are small medallions typically cut from the smaller end of the tenderloin. These cuts are often cooked quickly and are known for their tenderness and mild flavor.

Additionally, the beef medallions, also known as petite fillets, are similar to tournedos but slightly larger in size. These cuts offer a good balance between tenderness and flavor.

Lastly, the beef Wellington is a popular dish that utilizes a whole beef tenderloin. Here, the fillet is typically wrapped in pastry alongside various fillings before being baked to perfection. The beef Wellington is known for it’s rich, indulgent flavors and is often a show-stopping centerpiece for special occasions.

From the tenderloin and filet mignon to tournedos, beef medallions, and beef Wellington, each cut provides it’s unique characteristics in terms of tenderness, flavor, and versatility in culinary preparations.

Other Cuts of Cow Fillet Such as the Porterhouse or T-Bone Steak

Other cuts of cow fillet, like the porterhouse or T-bone steak, come from different parts of the cow and offer unique flavors and textures. These cuts are known for their tenderness and are often favored by steak enthusiasts. The porterhouse steak includes a larger portion of the tenderloin, while the T-bone steak has a smaller portion. Both cuts can be cooked to perfection and are delicious options for steak lovers.

Now that we understand the basic distinction between steak and fillet steak, let’s explore the various characteristics and culinary applications of each.

What’s the Difference Between Steak and Fillet Steak?

The difference between steak and fillet steak lies in the method of cutting and preparing the meat. When we refer to steaks, it’s usually understood that we’re talking about sections of meat that are cut horizontally from a whole fish, including the bones. Steaks can vary in thickness and size depending on the type of fish being used. They’re often used in grilling or pan-frying, allowing the bones to add flavor and juiciness to the meat.

The bones also contribute to a more succulent and rich experience.

If you’re looking for a heartier, more flavorful experience with the added juiciness provided by the bones, steaks are a great choice. Both options offer unique qualities that can enhance your culinary creations, so it’s ultimately a matter of preference and the dish you intend to prepare.

Fillet steak, also known as the tenderloin, has long been considered the epitome of luxury and tenderness among steaks. Renowned for it’s lean nature and melt-in-your-mouth texture, it’s often enjoyed rare or medium to fully appreciate it’s subtle flavors. Additionally, fillets are frequently utilized as the star ingredient in elaborate dishes like the classic Beef Wellington. However, when it comes to determining the ultimate steak, there are other contenders to consider.

Is Fillet the Best Steak?

When it comes to steak, there’s no denying that the fillet is often regarded as the crème de la crème. It exudes an air of elegance and luxury that’s unrivaled by any other cut. The reason behind this lofty reputation lies in it’s remarkable tenderness and leanness.

Fillet steak, also known as filet mignon, is renowned for it’s ultra-soft texture. Unlike other cuts, it possesses a melt-in-your-mouth quality that’s simply irresistible. This tenderness can be attributed to the fact that the fillet comes from the least-exercised muscle in the cow, located in the tenderloin region. With every bite, you can relish in the succulent juiciness that’s characteristic of this exceptional cut.

One of the hallmarks of a great fillet steak is it’s ability to be enjoyed rare or medium rare. When cooked to perfection, the fillet showcases it’s natural flavors and allows the meat to retain it’s delicate moisture. The soft and moist texture of the fillet, combined with it’s subtle flavors, creates an unforgettable dining experience.

Moreover, the fillet is often used as a whole cut in elaborate dishes such as the iconic Beef Wellington. It’s uniform shape and size make it an ideal candidate for these exquisite preparations. Wrapped in pastry and accompanied by indulgent ingredients, the fillet becomes the centerpiece of an opulent feast.

When it comes to prime cuts of meat, the filet mignon stands in a category of it’s own. Known for it’s exquisite tenderness and delicate taste, this luxurious steak is often considered the crème de la crème of beef. It’s origin lies in the tenderloin, a small and incredibly tender muscle that accounts for a mere 2-3% of the entire animal. This rarity lends to it’s higher price point, making it a special indulgence for avid steak connoisseurs. With it’s fork-tender texture and subtle flavors, the filet mignon is truly an elegant delight.

What Cut of Meat Has the Filet?

It’s known for it’s exceptional tenderness, which is due to the fact that the tenderloin muscle group isn’t a weight-bearing muscle, resulting in less connective tissue. This lack of connective tissue makes the filet mignon incredibly tender and easy to cut, contributing to it’s popularity among steak lovers.

The filet mignon is typically cut into thick, round or oval-shaped portions that are then grilled or pan-seared to perfection. It’s mild flavor profile makes it a versatile cut that pairs well with a variety of seasonings and sauces. Many chefs choose to enhance the natural flavor of the filet by simply seasoning it with salt and pepper, allowing the meat to shine on it’s own.

While filet mignon is prized for it’s tenderness and exquisite taste, it’s important to note that it may lack the rich, beefy flavor of other cuts such as ribeye or New York strip. However, those who prefer a milder, more delicate flavor often find the filet mignon to be their go-to choice.

Due to the limited amount of filet mignon available per animal, it’s considered a luxury cut and is often associated with special occasions or fine dining experiences. It’s rarity, coupled with it’s exceptional taste and tenderness, contributes to it’s higher price point compared to other cuts of meat.

In addition to being known as fillet steak, beef tenderloin also goes by several other names. It’s commonly referred to as eye filet or tenderloin steak due to it’s tender and juicy qualities. As it’s sourced from the loin primal cut of the animal, some may also recognize it as primal steak or loin steak.

What’s Another Name for Fillet Steak?

Whats another name for fillet steak? Beef tenderloin has a few other names, including fillet, eye filet, and tenderloin steak. Because it comes from the loin primal cut of the animal, some also refer to beef tenderloin as primal steak or loin steak. This cut of meat is renowned for it’s tenderness and juiciness. It’s prized by chefs and meat connoisseurs for it’s fine texture and delicate flavor. When cooked to perfection, fillet steak melts in your mouth and offers a truly exquisite dining experience.

Some may also refer to beef tenderloin as “eye filet” due to it’s oval shape resembling an eye. This name emphasizes the elegant appearance of the cut. Additionally, the term “primal steak” is used to emphasize that the tenderloin comes from one of the primal cuts, which are the major sections in which a carcass is divided. Lastly, “loin steak” refers to the specific location from which the beef tenderloin is taken – the loin region.

It’s unparalleled tenderness and buttery texture make it an indulgence that can be savored on special occasions or to treat oneself.

Different Cuts of Beef and Their Names

  • Ribeye
  • New York Strip
  • Tenderloin
  • Sirloin
  • T-Bone
  • Porterhouse
  • Top Sirloin
  • Flank Steak
  • Skirt Steak
  • Chuck Eye
  • Chuck Tender
  • Brisket
  • Short Ribs
  • Tri-Tip
  • Flat Iron

Source: Is Beef Tenerloin a Filet Mignon? | Steak University


With it’s remarkably low fat and connective tissue content, this lean piece of meat offers a dining experience like no other. From it’s appealing texture to it’s mouthwatering taste, this steak remains a top choice for those seeking a luxurious and indulgent culinary delight.

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