"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-11-2012, 11:08 AM   #1
Head Chef
 
Skittle68's Avatar
 
Join Date: Jan 2011
Location: Duluth, MN
Posts: 890
Tenderloin vs Filet Mignon?

Just started working at a new restaurant (unfortunately I'm still working at red lobster too), and 7 different cuts of steak, but one is a "tenderloin" and the other is "Filet Mignon". Aren't those the same thing?? One is a 6oz and one is an 8oz, so maybe they just wanted to have a slightly less expensive version of the same thing, but if thats the case, why not just say 6oz, and 8oz to make it less confusing? I could just ask them when I go back tomorrow, but I'm curious now, and I thought a little steak discussion might be fun :)

Just to make it more fun, some of the other choices are a 12 oz New York Strip, 12 oz Ribeye, and the big boy, a 22 oz porterhouse. Disregarding price, which one would you choose, and why?

I would choose the big porterhouse! I like that the fat is mostly on the outside, so it can be easily cut off, and doesn't get in my mouth, and I love getting the big loin piece, and also the surrounding meat to add a little different texture and variety. Yum!! Anyone know what the meat surrounding the loin piece is, technically?

Skittle68 is offline   Reply With Quote
Old 07-11-2012, 11:11 AM   #2
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,754
A porterhouse is loin (NY Strip) on one side and tenderloin (Filet Mignon) on the other.

They may use tenderloin and Filet Mignon as a marketing thing. Like when a can of tomatoes is 2/$4 when they really are just $2 each.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 07-11-2012, 11:18 AM   #3
Head Chef
 
Skittle68's Avatar
 
Join Date: Jan 2011
Location: Duluth, MN
Posts: 890
Quote:
Originally Posted by FrankZ
A porterhouse is loin (NY Strip) on one side and tenderloin (Filet Mignon) on the other.

They may use tenderloin and Filet Mignon as a marketing thing. Like when a can of tomatoes is 2/$4 when they really are just $2 each.
What's the difference between loin and tenderloin?
Skittle68 is offline   Reply With Quote
Old 07-11-2012, 11:21 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,674
Technically speaking, filets mignon are cut from the smaller end of the tenderloin and tenderloin steaks are cut from further up the tenderloin where the meat is thicker. So it makes sense that the tendrloin steaks are bigger than the filets mignon. Most places call all tenderloin steak cuts filet mignon.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-11-2012, 11:23 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,674
If you look at a porterhouse steak, the tenderloin is one side of the bone and the (sir)loin is on the other. The tenderloin is a whole separate piece of meat that's on the inside of the ribs while the sirloin is on the outside.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-11-2012, 02:29 PM   #6
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,687
They are two different cuts of meat. The filet comes from the"back strap", on the outter side of the spine (along each side of the back bone) and the tenderloin comes from lower inside of the spine and is much smaller. Also on each side of the lower backbone.
salt and pepper is offline   Reply With Quote
Old 07-11-2012, 08:42 PM   #7
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
not exactly, s&p. andy had it right.

a filet mignon is a cut from the tenderloin, the tenderloin being the whole backstrap.

on a porterhouse, the small piece of meat is tenderloin, the larger piece is either a ny strip of rib eye.

i prefer either a ny strip or rib eye (or prime rib steak).
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 07-11-2012, 09:48 PM   #8
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,367
Quote:
Originally Posted by buckytom View Post
not exactly, s&p. andy had it right.

a filet mignon is a cut from the tenderloin, the tenderloin being the whole backstrap.

on a porterhouse, the small piece of meat is tenderloin, the larger piece is either a ny strip of rib eye.

i prefer either a ny strip or rib eye (or prime rib steak).
Bone in rib-eye, the best cut of meat on the carcass, IMHO, especially, the 2nd rib-eye back from the chuck, well marbled, and cooked over blistering hot charcoal, with the lid on, medium rare. But tenderloin is pretty good too.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-11-2012, 09:52 PM   #9
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,754
Backstrap usually refers to loin not tenderloin, though the actual backstrap is a nerve and one would not want to eat that.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 07-11-2012, 09:54 PM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
i right there with you, brother.

serve it with little salty au jus from the roast, and a little side of grated horseradish, and don't talk to me for the next 20 minutes or so or you might get bit.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 07-11-2012, 11:29 PM   #11
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I can't tell you how many times I have seen "Porterhouses" with the tenderloin gone or almost gone. I get mad!

I also like chateaubriand which I have prepered from the large end of the tenderloin after you cut the steaks .(standing up and pounded flatter) I have also had it from the sirloin which is more classic.Both are great.

I agree the filet mignon is cut from the smaller end portion of the tenderloin.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
https://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 07-12-2012, 12:00 AM   #12
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Quote:
Originally Posted by FrankZ View Post
Backstrap usually refers to loin not tenderloin, though the actual backstrap is a nerve and one would not want to eat that.
well yeah, on smaller animals the term backstrap is used, and the muscles smaller, more combined.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 07-12-2012, 06:15 AM   #13
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,127
Porterhouse is my favorite steak too! I like strip steaks because there isn't so much work to separate the fat, and who doesn't love that big chunk of filet on the other side.

If your steak doesn't have a good sized piece of fillet on one side then it isn't a porterhouse, it is just a T-bone. Porterhouse are cut first and as they go down the piece then they turn into just T-bone steaks, when the filet gets small.
__________________
I'm Bloggin'

https://bakingbetter.com
bakechef is offline   Reply With Quote
Old 07-12-2012, 06:28 PM   #14
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Son #1 every so often will stop at The Hilltop House and pick me up a really thick Porterhouse Steak when it is on sale. I can never eat the whole thing. Although I do give it the old college try. So once again, Teddy gets to eat better than the two of us. He gets the leftovers. Plus the bone to gnaw on. I suppose I could try to share it with my son. To heck with him. Let him get his own.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-12-2012, 07:26 PM   #15
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
Sometimes the difference in names of cuts from the tenderloin is nothing more than marketing. I've seen Filet Mignon, Wellington, and Chateaubriand side by side in the meat counter, all at different prices.
Bigjim68 is offline   Reply With Quote
Old 07-12-2012, 07:31 PM   #16
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
I think of Chateaubriand and Wellington more as recipes than as any kind of meat cut.
Greg Who Cooks is offline   Reply With Quote
Old 07-12-2012, 08:03 PM   #17
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
So do I but Costco, at least, seems to have found a market for the differing cuts.

They may be labelled "Beef for", I don't buy them, so I don't remember. It occurs around Christmas and News Years.
Bigjim68 is offline   Reply With Quote
Old 07-12-2012, 08:20 PM   #18
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
I think of Chateaubriand more as a specific way of serving two with a filet mignon recipe, but evidently Wikipedia disagrees: Chateaubriand steak - Wikipedia, the free encyclopedia

Wellington however is a tenderloin type of recipe served en croute (in a crust) and is most certainly a way or means of cooking a specific recipe. You may need a specific cut for Wellington but there is IMO no Wellington cut that will allow you to buy that and cook it and end up with Beef Wellington.

I know for sure. Wellington is one of my long term cooking projects. I've cooked it but so far nothing worthy of publishing.
Greg Who Cooks is offline   Reply With Quote
Old 07-12-2012, 08:26 PM   #19
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
greg, gordon ramsay considers beef wellington one of the most technically difficult things to cook. i've seen him say as much on several cooking shows.

i've never even attempted it because i'm pretty sure it would suck if i tried, and it's a pricey mistake.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 07-12-2012, 08:33 PM   #20
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
TYVM BT. I've cooked some fairly good Wellingtons but so far I have not cooked any that were IMO worthy of my publishing on my own. I'll agree it is a challenge on several levels.

I have some unique ideas that I'd rather work on than jump the gun at this time, but maybe you don't need the most pricey cuts. Maybe you could have even some other form of filling, maybe even some ground meat. Oops I said too much.

I have cooked it several times with a filet mignon basis, results very good but so far none worth publishing. You can Google at least as good as I've cooked, and if you're willing to take all the laborious steps.
Greg Who Cooks is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:35 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.