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In this article, we will unravel the similarities and the differences between filet mignon vs sirloin. And this is to help you better understand which cut is perfect for a casual weeknight meal or best reserved for special occasions.
Both filet mignon and the sirloin have collected the crowns of lean steak cuts. They are amongst the best seller in every steak restaurant.
But what made them so different?
Well, sirloin is lean like the filet mignon. However, it has a sturdier chewy texture, yet mouth-watering enough for you to go broke on a sitting. Filet Mignon is exceptionally tender yet not as flavorful as the sirloin.
So, which should you order, filet or sirloin?
Keep reading for more information that will help you decide.
Difference Between Filet Mignon Vs Sirloin
Below are the key differences between filet mignon vs sirloin that you need to know about:
Cut Region or Location
By now, it must have dawned on you that both cuts aren’t the same. The major difference that draws the clarity line is actually the part of the animal they came from.
Filet Mignon is a cut from the tenderloin — like the conical end part of the tenderloin, or psoas major of an animal carcass.
For those unfamiliar with the different types of cut for steaks, the tenderloin is the meat extracted between the sirloin and the top lion.
On the other hand, sirloin is taken from the sirloin part of the animal, near the round section.
Note the sirloin is in front of but not on the hind leg.
Both cuts are low-fat meat; however, they have a slightly different fat content.
Tenderloin happens to be the one with lesser fat content. Meanwhile, top sirloin is quite covered with fat even though it isn’t much as other cuts.
Tenderloin, the word tender, means soft. And that is one of its advantages over other cuts, its more delicate texture — making it the most preferred steak.
This cut is so soft because the muscles from the animal aren’t used for movement. However, sirloin is much tougher because the muscles are used for movement.
Filet mignon and sirloin have a lot in common. However, they also have distinctive differences in their flavor profile, which also affects their cooking methods.
It is believed that all steaks are tender and melt wonderfully well in your mouth. But that is only a myth. Although, it depends on how it was cooked. But if cooked properly, all steak should be enjoyable.
If you are a true steak eater, you must be familiar with the tenderloin. They are highly-priced and amongst the most ordered on the menu.
There is no denying that tenderloin is by far the tenderest cut of meat. But, due to the low-fat content, tenderloin is nothing compared to the flavor of sirloin. Tenderloin doesn’t have that much beefy flavor, at least not on its own, which is why it is seasoned.
On the other hand, since top sirloin has a bit of marbling and is coated in fat when cooked, it becomes moist and juicy — giving a stronger beefy flavor.
Additionally, sirloin is pretty good at holding marinades and seasonings, further contributing to its taste.
Because tenderloin filet has low-fat content, it is prone to drying out. So the best and safest way to cook the steak is at medium-rare. Anything above medium will cause the meat to dry out and become tough.
To cook the tenderloin like a pro, you should first try to compensate for the lack of fat by basting its surface with butter as it cooks. Meanwhile, cooking a top Sirloin is more forgiving and easier, thanks to its fatty content.
Sirloin is a rocky steak, but not as you might have thought. They are quite tender and are best suited for medium or medium-well preparations. Interestingly, both cuts are perfect when pan-fried or grilled over medium-high heat.
But many pro chefs and diners prefer to stick to the USDA-recommended SAFE cooking that all steaks be cooked to a minimum internal temperature of 145 degrees Fahrenheit.
Most people would prefer the conical end part of the tenderloin, filet mignon, because it is nutritious. However, when matched to sirloin, both are fairly comparable.
For instance, the calories count is almost the same. A 3-ounce portion of cooked filet mignon contains 179 calories, while cooked sirloin contains 180 calories.
Secondly, both are rich sources of Protein. Serving a 3-ounce portion of filet mignon contains 26 grams, whereas sirloin has about 25 grams of protein.
Both cuts are highly proteinous, but the filet mignon is slightly better. Even when compared in terms of weighing Fat and Cholesterol, both cuts almost go neck to neck.
While a three-ounce of cook filet has less fat, it is higher in cholesterol, with 3 grams of saturated fat, 7.5 grams of total fat, and 79 milligrams of cholesterol.
Sirloin has only 8 grams of total fat, the same 3 grams of saturated fat, with 75 milligrams of cholesterol which is lesser.
In conclusion, both cuts have the essential vitamins and minerals to help you meet your daily intake of B vitamins, zinc, iron, and magnesium. So that’s all you should know about the filet mignon vs. sirloin. They are versatile and amongst the popular.
You can get the top sirloin stripped for Salads, Tacos, or Sandwiches: with eggs and in a stir-fry.
Also, the tenderloin can be enjoyed solo or in a recipe. A lot of people were confused. They went nuts on their first try with salad, topping an appetizer, paired with a light sauce and veggies.
However, we recommend you try both types of meat at the same spot. And find what you like best.