Filet Mignon and Whole Beef Tenderloin: How to Order, Trim, Cut and Cook It
Filet mignon is the most tender steak there is, and the best way to enjoy it for less is to buy the whole tenderloin and portion it yourself, or have us do it. Here's how it works, piece by piece.
What the tenderloin is
The tenderloin is a long, narrow muscle that sits under the spine and barely works, which is why it's so tender. It's lean and mild. Steaks cut from it are filet mignon; in Brazil it's filé mignon, and in Latin America it goes by lomo, lomito, filete or solomillo.
The parts of a whole tenderloin
| Part | Where | Best use |
|---|---|---|
| Head (butt) | The thick end | Thick steaks or a small roast |
| Center cut | The even middle | Filet mignon steaks or chateaubriand |
| Tail | The thin end | Medallions, stir-fry, stroganoff |
| Chain | The loose strip along one side | Stroganoff, picadinho, kebabs, grinding |
Whole or trimmed?
A whole tenderloin comes with fat, the chain and a tough, shiny membrane called silverskin. Trimming takes about 15 minutes with a sharp knife, and you lose some weight, but you keep the chain and tail for other meals. A typical whole tenderloin gives you roughly 8 to 10 steaks plus trim.
How to trim it at home
- Pull off the loose fat by hand; it comes away easily.
- Find the chain running along one side. Pull it away and cut it free. Save it.
- Slide a thin knife under one end of the silverskin, angle the blade slightly up, and run it along the membrane while pulling the strip tight. Repeat until it's all gone.
- Cut the center into steaks 1½ to 2 inches thick (about 6 to 8 ounces each).
- Fold the thin tail under and tie it for a mini roast, or cut it into medallions.
Pan-seared filet mignon with butter
Ingredients
- 2 filet mignon steaks, 1½ to 2 inches thick
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp vegetable oil
- 2 tbsp butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
Instructions
- Take the steaks out of the fridge 30 minutes before cooking. Heat the oven to 400 °F.
- Pat the steaks dry and season all over with salt and pepper.
- Heat the oil in an oven-safe skillet over high heat until it just starts to smoke. Sear the steaks 2 to 3 minutes per side until well browned, and briefly sear the edges.
- Lower the heat, add the butter, garlic and herbs, and spoon the foaming butter over the steaks for 1 minute.
- Move the skillet to the oven and cook until the center reaches 125 to 130 °F for medium-rare, about 4 to 8 minutes depending on thickness.
- Rest the steaks for 5 minutes and spoon the pan butter over them before serving.
Roasting the whole tenderloin
For a party, tie the trimmed tenderloin every 2 inches so it cooks evenly, season it, and sear it on all sides. Roast at 425 °F, start checking after 20 minutes, and pull it at 125–130 °F for medium-rare (the USDA recommends 145 °F with a 3-minute rest). Rest 10 minutes before slicing.
Not sure which steak to choose? Compare filet with others in our ribeye vs. NY strip vs. picanha guide, and check exact doneness in our temperature chart.
Quick answers
Is filet mignon the same as beef tenderloin?
Filet mignon steaks are cut from the beef tenderloin. The tenderloin is the whole muscle; filet mignon is the steak.
How many filet mignon steaks are in a whole tenderloin?
Roughly 8 to 10 steaks of 6 to 8 ounces, depending on size, plus the chain and tail for other dishes.
Can I special order a whole tenderloin in Davenport, FL?
Yes. Call Costa's Meat Market at (863) 422-2313 a few days ahead and tell us whether you want it whole, trimmed, tied or cut into steaks.
Shop the counter at Costa's
2169 Davenport Blvd, Davenport, FL, in Webb's Town Center. Open Mon–Sat 8 am–8 pm and Sun 8 am–5 pm. Order online for pickup, call for custom cuts, or join the WhatsApp group for weekly specials.
