Steak lovers will tell you that all steak isn’t created equal. Certain cuts are definitely superior to others, but when it comes to the very premium types of steaks, how do you differentiate between the best cuts? At our company we specialize in both types of meat, so we’re uniquely positioned to weigh in. Below, we’ll examine the difference between the two.
Sirloin and Filet Mignon have been largely accepted as being the most superior steaks you can buy. While both cuts are delicious, there are some minor differences between the two. Depending on what you’re planning on doing with the meat, you might want to opt for one above the other.
If you’ve eaten a Porterhouse or T-Bone Steak, you’ve consumed both cuts. Although they are located close to each other, the two are different because of their original function. Filet Mignon is made of a muscle that wasn’t used too much during the animal’s life, making it more tender. Sirlion is fattier and slightly tougher.
The Filet Mignon is part of the larger Tenderloin muscle. It contains very little fat and is celebrated for its tender texture and depth of flavor. Most of the premier steak offerings you’ll find on high-end restaurant menus are Filet Mignon. Filets contain very little or no gristle and fat, which makes them easy to eat but also poses something of a problem for cooks. Since these cuts aren’t fatty, they can dry out easily if prepared incorrectly. That’s why many restaurants will suggest to you order your Filet Mignon rare, or medium rare. There is a running joke that an overcooked Filet Mignon resembles a hockey puck in looks and texture. Sometimes chefs will cook the Filet Mignon in a little butter or a butter mixture to infuse some fat into the cut of the meat. Alternately, they’ll sear it on both sides and finish it off in the oven. This method traps some of the necessary juice inside the steak and keeps the meat from drying out! Filet Mignon can also be served with different types of compound butter, or blue cheese for extra fatty flavor.
Sirloin is the other part of the Porterhouse steak and sits opposite the bone. This cut is valued for its meaty, beefy flavor, and it’s exquisite marbling. Although it’s not as tender as Filet Mignon, many people prefer Sirloin because its flavor is more pronounced. Sirloin is a little tougher than Filet Mignon, and you might encounter some fatty gristle on your piece, but that marbled fat also lends a distinct flavor to the meat and keeps it from getting dried out. Unlike Filet Mignon, Sirloin steaks have less of a chance to get dried out during the cooking process as their fat keeps moisture inside the meat. For people who like a more well-done steak but don’t want to feast on dry meat, Sirloin is a good choice. Sirloin is a good choice to eating on its own or adding to delicacies like Beef Burgandy, where the meat is coated in flour and then stewed over a long period of time with root vegetables and wine. The fatty composition of Sirloin lends itself well to dishes like this!
Both Filet Mignon and Sirloin are exceptional cuts of meat and we would suggest them both for a great night out or a special dinner. There are some differences between the two that you should take into account. Ultimately, if your preparation is good, creative and the meat is of high quality, both cuts make for an exceptional meal!