It pays to know your cuts of beef to avoid overspending on a premium label or selecting the wrong meat for your recipe. That counts double when dealing with expensive steaks sourced from the beef tenderloin, where the stakes are doubly high in terms of both cost and culinary expectations. The beef tenderloin is a prized steak cut known for its unparalleled tenderness.
This small cylindrical muscle runs along the cow's spine. It's low in fat and has very little tendon, resulting in a remarkably soft texture. Divided into various cuts, the most celebrated sections include the Chateaubriand, which is a large portion cut from the center of the tenderloin, and filet mignon, small individual steaks cut from the end section. Thicker center Chateaubriand is perfect for sharing, while filet mignon is meant to be an individual steak.
Both showcase the tender, buttery texture characteristic of the beef tenderloin. Tenderloin steaks, lacking tendons and fat, tend to become dry if overcooked. Therefore, both Chateaubriand and filet mignon steaks will have the best flavor and texture when cooked to medium doneness, avoiding the risk of dryness associated with prolonged cooking.
Chateaubriand steak was named after the 19th-century French writer and statesman François-René de Chateaubriand by his personal chef. This premium cut is taken from the widest diameter center of the beef tenderloin and can be anywhere from 8 ounces to several pounds in size, serving from two to eight people.
Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin. The scarcity of the cut can also make it a challenge to find – it's sometimes labeled as a "center cut tenderloin." The preparation often involves simple grilling or roasting the steak in one piece, with minimal seasoning to allow the inherent beefy goodness to shine.
Being quite low in fat, the steak is typically accompanied by rich sauces like Béarnaise or savory compound butter, as in thisChateaubriand and savory butter recipe,to add more flavor. Its legacy as a symbol of fine dining has lasted over the centuries, making it a timeless choice for celebrations and intimate romantic dinners alike.
Deluxe Filet Migon
Steaks labeled as filet mignon are also sliced from the tenderloin, often from each side of the central Chateaubriand cut. However, there are occasions when the entire tenderloin is cut into individual steaks, all bearing the same name. "Mignon" is French for "small," highlighting the smaller diameter of the ends of the tenderloin where these steaks are usually taken.
To prepare a filet mignon, a quick sear or grill is common to prevent overcooking, ensuring that it remains tender enough to be easily cut with a fork. Filet mignon can be slightly less expensive than Chateaubriand because there are more cuts per tenderloin, and you can also buy individual portions, making this higher-priced steak somewhat more affordable by comparison.
Filet mignon's smaller size makes it perfect for solo servings, and its versatility allows for endless pairings. Classic sauces, savory mushrooms, or rich wine reductions all work well with filet mignon, adding complementary fat and flavor to this lean, luxury steak.
The filets come from the narrow end of the tenderloin, giving it superior tenderness. The Chateaubriand is the center cut of the same muscle tissue, offering a little more flavor with nearly the same texture.
Chateaubriand is a thicker cut of beef that comes from the same part of the cow as filet mignon. However, it is cut from the thicker end of the tenderloin, which means it has more fat running through the meat. This fat gives chateaubriand a richer, more buttery flavor than filet mignon.
Chateaubriand is seen to be one of the most luxurious beef cuts across the globe due to its incredibly soft texture and wonderful depth of flavours. This great cut of meat is more than ideal for special occasions and dining with friends.
These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.
A chateaubriand is a filet mignon roast, simply put. Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays. This roast-size filet mignon is designed to impress with mild, delicate beef flavor and incredible tenderness.
Prime. Prime grade beef is the highest quality you can get. It features beautiful red meat laced with thin striations of white fat. This meat is well suited for a multitude of cooking conditions.
Today, a chateaubriand is generally agreed-upon to be a large center cut filet mignon, roasted and served alongside potatoes and a sauce (appropriately named chateaubriand sauce) usually made with shallots, beef or veal stock, white wine, tarragon, and butter.
Sear the beef at high temperature, turning frequently until coloured all over – around 5 minutes should be sufficient.Roasting is likely to take approximately 1 hour. Aim for 49-51°C for rare, 53-55°C for medium-rare, 57-59°C for medium.
The proper name is 'Tares Major'. It is a cut from the Chuck section right below the front leg. It was just as tender as a filet with a whole lot of beef flavor and at a fraction of the cost of the filet.
The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.
Japanese A5 Wagyu is the most expensive steak you can buy, and for good reason. Its tenderness, intense marbling, and subtle umami flavor are unmatched. Plus, it meets the highest quality standards and takes minutes to cook.
Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare. Blue rare is a style of cooking that is becoming very popular for meat lovers.
Cut from the thickest section of the fillet, the chateaubriand is perfect for roasting as a joint for a small group, due to it's tenderness and delicate flavour. Allow approximately 200-250g per person.
The biggest difference between filet mignon and beef tenderloin is the size — tenderloin is the whole piece of meat, while the filet is a smaller, more tender portion of the tenderloin. Regardless of which cut you choose, both filet and tenderloin are succulent pieces of beef worth sinking your teeth into.
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Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
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