Are you trying to decide between filet mignon vs sirloin steak when it comes to your next big dinner? For many home cooks, the high quality of a juicy piece of steak is an important feature.
Whether you’re hosting a special meal or just looking for some extra flavor in your weeknight menu, considering the texture, taste, and overall value offered by both filet mignon and sirloin should be part of your process.
Today we’ll break down the differences between two beloved favorites—filet mignon and sirloin—to help you make an informed decision when choosing either as an entree or side dish. From texture and taste comparisons to price points, you’ll find all the info you need right here!
So come along with us on this meaty exploration journey into understanding filet mignon vs sirloin- what makes them different, their similarities, and which one will be perfect for your next dinner party!
What is Filet Mignon?
Filet mignon is a cut of beef tenderloin. The tenderloin comes from the short loin area near the rib section, and it is usually considered one of the most desirable cuts of meat.
The tenderness of filet mignon makes it ideal for people who prefer their steaks more on the juicy side. Additionally, because this cut is so lean, filets are incredibly low in fat and calories, making them a great choice for health-conscious eaters.
Although this may seem insignificant, the top sirloins are as tender as it gets.
The downside to filet mignon is that its mild flavor can be lost among other heavy seasoning ingredients or sauces. For those who enjoy an intense steak flavor without too much effort in cooking time, sirloin may be the preferable cut.
Filet mignon is French for “delicate fillet,” and it’s made from the most tender cut of beef—the tenderloin. It’s usually found in steakhouses and top-tier restaurants, mostly because it can be expensive due to its high demand. Filet mignon is leaner than other cuts of beef, with a smooth, succulent texture and mild flavor.
What is Sirloin?
Sirloin is a well-known cut of steak that comes from the hip area of the cow. It is one of the most popular steaks in America and can be found at almost any restaurant or steakhouse.
The sirloin is divided into three sections: top sirloin, bottom sirloin, and tenderloin. The top sirloin is generally considered to be the best cut for grilling because it has plenty of marbling and flavor without being too tough.
The bottom sirloin is less pricey but can still make good steaks when cooked correctly. The tenderloin section is much leaner than either top or bottom sirloin, so it should be cooked quickly at high heat to ensure tenderness.
Sirloin steak comes from the rear area of the cow’s backside. It’s a juicier cut than filet mignon, but it also contains more fat and connective tissues which give it a slightly tougher texture. It has a robust, beefy flavor and is an ideal cut of steak for grilling or pan-frying.
Filet Mignon Vs Sirloin: What’s the Difference?
|Criteria||Filet Mignon||Sirloin Steak|
|Cut Region/Location||Conical end of the tenderloin filet or psoas major||Near the round section of the cow|
|Texture||Soft and chewy texture||Firm texture|
|Fat Content||Lean cut with low fat content||Slightly higher fat content than Filet Mignon|
|Flavor||Intense marbling of fat provides luxurious flavor||Rich taste, but doesn’t match up to the flavor of Filet Mignon|
|Best Cooking Methods||Grilling or broiling||Grilling or pan-searing|
Note: Top Sirloin fillets are more tender than sirloin steaks and have a chewier texture. Tenderloin is the most tender and delicate section of sirloin.
1-Filet Mignon Vs Sirloin: Cut Region or Location
-Where does sirloin steak come from?
Most people don’t know where their steak comes from seeing as how it’s cut up for commercial consumption.
Sirloin is an important cut, as it’s taken from near the round section of the cow, making it leaner and tougher than other cuts given that the area gets more exercise.
Commercial markets package this cut under a variety of names, including top sirloin fillets, so customers should double-check if they’re unsure.
Pitting Sirloin against Top Sirloin, those seeking a firmer texture and chewier composition will appreciate the former over the latter, which are more tender steaks.
-Where does filet mignon come from?
When it comes to where filet mignon is cut from – all the way from your local butcher store to a fancy, five-star restaurant – it’s taken from the conical end of the tenderloin filet or the psoas major.
This cut is incredibly desirable because of its location – tucked away under the spine – which makes for an incredibly tender steak that’s soft and chewy with each bite.
Filet mignon is generally taken from the conical end of the tenderloin filet, or ‘psoas major’. Its location means it is very tender and can offer a softer bite or chewier texture – making it ideal for those who prefer a more delicate flavor.
For optimum flavor and succulence – make sure that when next you ask ‘Where does filet mignon come from?’, you opt for this particular cut – sure to satisfy even your most demanding steak consumer!
2-The Texture of Each Steak Cuts
-Texture of Fillet Mignon:
Tenderloin is the epitome of softness. It has a famously delicate texture that allows it to practically melt in your mouth almost instantly.
The marbling on the steak is also noticeably low, providing a surprisingly mild and buttery flavor.
If you are looking for a steak that is tender, juicy and has a simple yet enjoyable taste, then Tenderloin is the perfect choice for you!
-Texture of Sirloin Steak:
Sirloin or top sirloin steaks are known for their firm texture, which is attributed to the specific part of the cow where it is cut from.
For those who don’t mind a slightly tougher steak, this can be an appealing choice as long as you take care to cook it properly.
The payoff in that case can be a delicious steak that has a juicy and tender texture as well as a medium-level beef flavor.
What is the most tender sirloin steak, you ask? Well, that would be the tenderloin section, which is much more delicate and easy to chew than any other sirloin cut.
-Fat Content of Filet Mignon:
Tenderloin steaks are the ideal selection for someone trying to cut down on their fat intake.
These lean cuts of beef have significantly less fat than something like a sirloin, with only 7.5g of fat and 3g of saturated fat per serving.
Not only are they a healthier choice, but they cook slower too, so you can enjoy your steak without worry!
-Fat Content of Sirloin Steak:
It contains slightly higher fat content than Filet Mignon, but that extra bit of fat gives it robustness and complexity in flavor that is unmatched.
While the extra fat content may mean a longer cooking time, it’s well worth the wait – you don’t have to worry about sacrificing any of the great flavors for the sake of quickness.
With only 8g of fat per 3-ounce serving and only 3g of saturated fat, sirloin is a great choice for any eater looking for rich flavors without an overwhelming amount of cholesterol and fats.
Filet mignon is renowned for its flavor, as its intense marbling of fat leads to a melt-in-your-mouth tenderness that you simply don’t get with sirloin steaks.
Though sirloin still has a rich taste, it doesn’t quite match up to the luxurious flavor of filet mignon.
When cooked properly on the grill, there’s no question that both of these tender cuts make for an exquisite meal, but in terms of flavor you simply can’t beat filet mignon.
-Filet Mignon; The Most Tender Cut:
Filet Mignon is the only choice if you want a steak that’s both undeniably tender and packed with flavor.
Unlike other higher-priced cuts, this tenderloin offers an unmistakable beefy taste that can’t be replicated by other cuts.
For those looking to make an indulgent meal or something special for someone extra-special, filet mignon is sure to deliver an unforgettable experience without fail.
Flavorful and tender; what more could you ask for?
-Top Sirloin Steak; A Delicious Option:
If you’re looking to enjoy the bold flavor of a perfectly cooked steak, sirloin is an excellent option. ‘
The robust flavor and juicy chew make this cut perfect for those who appreciate a hearty meal. As compared to other cuts, sirloin is comparatively higher in fat, making it intensely flavorful.
Additionally, its texture allows it to absorb marinades well, so feel free to experiment with different seasonings and sauces.
If you don’t want to marinate your steak, a light sprinkling of black pepper and kosher salt will also do the trick!
Cooking filet mignon, there are a few key things to keep in mind. Firstly, due to its low fat content, it tends to dry out faster than other cuts of meat.
The best cooking method is pan-searing at medium heat, using a generous amount of butter for added flavor.
Secondly, make sure not to overcook the steak and cook it only until the desired temperature of medium-rare is reached—anything higher will result in an overly dry cut of meat.
Lastly, let it rest for a few minutes before serving for the juiciest filet mignon you’ve ever tasted.
For cooking sirloin steak, cooking it on high heat is the way to go. Grilling a sirloin steak will help you lock in all those delicious flavors while also creating an amazing char.
And don’t forget, since sirloins have more fat content, they need to be cooked slightly less time than your average steak.
Make sure to let them rest for around five minutes so that all the tastes can be enjoyed at their fullest potential.
Since sirloins are fattier and contain more rich flavor, they are quite forgiving when cooking them to a medium-well temperature. So enjoy cooking up this favorite cut of steak and reap all the rewards!
-Price of Filet Mignon:
Filet mignon is undoubtedly the most expensive cut of steak available and can cost anywhere from $20 to over $40 per pound.
The reason for its premium price tag? Well, as mentioned earlier, filet mignon comes from the most tender part of the cow, making it a much rarer cut compared to other steaks.
For this reason alone, you should expect to pay more for filet mignon as it is considered superior in both flavor and texture.
-Price of Sirloin Steak:
In comparison to Filet Mignon, Sirloin Steak is slightly more affordable and can range anywhere from $10 to upwards of $18 per pound.
This makes it a great choice for those looking to enjoy a flavorful steak without breaking the bank. Despite its lower price tag, sirloin is still packed with plenty of flavor and texture; you won’t be disappointed!
If you’re on a budget and want to experience the full range of steak flavors, then sirloin might just be the best choice for you.
When deciding between grilling and pan-searing a steak, both cooking methods will produce delicious results. With either method, be sure to apply some butter or olive oil over medium-high heat for the best cooking experience.
But if you’re looking for an added layer of safety when cooking, keep in mind that the minimum internal temperature for steaks recognized by the USDA is 145 degrees Fahrenheit – anything under may indicate that your steak is too rare.
Filet mignon is one of the leaner cuts of beef, with just 6 grams of total fat per 3-ounce serving.
It consists of mostly protein and calories, making it a great option for those looking to add muscle mass or cut down on their daily caloric intake.
In addition to its low-fat content, filet mignon is also rich in minerals like zinc, phosphorus and iron.
A 3-ounce serving of sirloin steak contains approximately 180 calories, 8.5 grams of fat, and 22 grams of protein.
It also contains a range of minerals similar to filet mignon such as iron, calcium, magnesium, and potassium. Sirloin steaks are also high in the B-vitamins thiamin and riboflavin, which help support metabolism.
The added fat content of sirloin makes it a great choice for those looking to gain muscle mass or refuel after an intense workout.
8-Storage: How Do You Store Beef Sirloin Steak vs. Filet Mignon?
The best way to store filet mignon is to wrap it in butcher paper, place it in an airtight container, and keep it in the coldest part of your refrigerator.
It should last for up to three days when stored properly. If you plan on storing the steak for longer than three days, you can freeze it for up to three months.
Sirloin steak should be stored in the refrigerator for up to two days or wrapped in foil and frozen for up to 3 months. If you have already cooked the steak then it can be refrigerated for up to 4 days.
-Filet vs Sirloin: Calory Count
While 3 ounces of cooked sirloin contains 180 calories, cooked fillet mignon contains 179 calories. What really matters is which one tickles your taste buds and makes you salivate!\
-Protein Content of Both Steak cuts
These two steak cuts are naturally high in protein, with 3 ounces of Sirloin containing 25 grams and a cut of fillet mignon coming in just slightly higher at 26 grams.
-Cholesterol Levels of Both Steaks
Both cuts of meat boast relatively low Cholesterol content with 3 ounces of Fillet containing 79mg and 3 ounces of Sirloin having 75mg.
Although the fat content is slightly higher in Sirloin compared to Fillet’s 7.5 grams, I feel that these minor differences do not pose an issue when it comes down to making a final decision.
10-Sirloin vs Filet Mignon: Which Is Better For Grilling?
When it comes to grilling, both sirloin and filet mignon have their advantages. Sirloin steaks are extremely versatile and can be cooked quickly on a hot grill or slowly over indirect heat. The marbling in the steak ensures that it remains juicy even when grilled to the desired doneness.
Filet mignon, on the other hand, is best served rare to medium-rare, and can easily be overcooked on a hot grill. The lack of fat makes the steak more susceptible to drying out quickly, so it’s important to keep an eye on it while grilling.
Overall, sirloin is likely the better choice for grilling, since it can be cooked quickly and won’t dry out as easily. However, filet mignon is still a tasty option that can be grilled if done properly. Whatever your preference, it’s important to make sure that the steak is cooked to a safe temperature, usually around 145 degrees Fahrenheit.
It’s also important to remember that both steaks can be served with other delicious accompaniments like grilled vegetables or potatoes. Ultimately, the choice between sirloin and filet mignon is really up to you, and depends on your personal tastes. No matter which one you choose, it’s sure to be delicious!
Filet Mignon Vs Sirloin: The Final Comparison
When it comes to choosing between filet mignon and sirloin, the best choice is based on personal preference.
Filet mignon is much more tender than sirloin and has a richer flavor due to its high fat content. It also tends to be more expensive than sirloin. On the other hand, sirloin provides a good balance of flavor and texture that can make it an attractive option for those who don’t want to spend as much money on steak but still want something flavorful.
Overall, both cuts are delicious when cooked properly and you really can’t go wrong with either one. So take your time to decide which one is right for you and your next meal! Good luck!
We hope this comparison of filet mignon vs sirloin has been helpful for deciding on the best steak for your next meal.
Which Steak Is Best?
Both sirloin and fillet mignon are excellent choices when it comes to steak. The final decision boils down to personal preference, budget and desired cooking method.
If you’re looking for a leaner cut of beef with a milder taste, then the filet mignon is your best bet.
If you’re looking for a steak with more marbling and flavor, then the sirloin is your ideal choice.
Which Steak Should I Choose?
At the end of the day, it all boils down to personal preference. If you’re looking for a leaner cut with a mild taste, then filet mignon is your go-to choice.
If you’re looking for something juicier and more flavorful, then sirloin steak is your ideal pick. Whichever one you choose, just make sure to cook it properly according to the USDA’s minimum internal temperature of 145 degrees Fahrenheit.
Grilled Top Sirloin
- 2 lbs top sirloin steak
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Preheat the grill to medium-high heat.
- In a small bowl, whisk together the olive oil, Worcestershire sauce and garlic powder until combined.
- Rub the steak with salt and pepper to taste on both sides and then brush with the olive oil mixture.
- Place the steak on the hot grill and cook for 5-7 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit.
- Let the steak rest for 10 minutes after cooking before slicing and serving. Enjoy!
Grilled Filet Mignon with Herb Butter
- 2 tablespoons unsalted butter
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced fresh rosemary
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper to taste
- 4 (6-ounce) filet mignon steaks, trimmed of fat
- Preheat a grill or grill pan to medium-high heat.
- In a small bowl, mix together the butter, parsley, rosemary and garlic; season with salt and pepper to taste.
- Place the steaks on the preheated grill or grill pan; cook for 4 minutes per side or until an internal temperature of 145 degrees Fahrenheit is reached.
- Remove the steaks from the grill and top with a dollop of herb butter; let rest for 5 minutes before serving. Enjoy!
Nutrition Facts: Serving Size 1 steak, Calories 285, Fat 14 g, Sodium 193 mg, Carbohydrates 0 g, Protein 34 g.
We hope you enjoyed learning about the differences between filet mignon vs sirloin and discovered a delicious recipe to try!
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Conclusion – Filet Mignon Vs Sirloin
When it comes to choosing between filet mignon and sirloin, it really comes down to personal preference. Filet mignon is much more tender and has a richer flavor due to its high fat content, but can be more expensive. Sirloin offers a good balance of flavor and texture, making it an attractive op, but can be a bit tougher cut of meat.
No matter which steak you choose, just make sure to cook it properly according to the USDA’s minimum internal temperature of 145 degrees Fahrenheit for optimal safety and flavor. We hope this comparison of filet mignon vs sirloin has been helpful in guiding your decision, and that you enjoyed the recipes we provided.
Pitmaster Lives in Eugene, USA. Bio: I’m Billy McCallum, and I love barbecue. I’m the president and founder of Billy Mac’s Bar & Grill, with over 20 years of experience in the field. I’m an exceptional pitmaster and grill expert who uses charcoal, wood, and fire to craft extraordinary culinary masterpieces. My mission is to educate others how to master their grills and cook a diverse range of foods on them. I have extensive expertise smoking briskets, pork shoulders using charcoal, wood, or propane grills/smokers.
I also review kitchent appliances such as grills, smoke, and more. I’ve tried out almost every model available, so if you’re in the market for any of these items be sure to check out my reviews!