Understanding the Distinctions Between Filet Tenderloin, Striploin, New York Strip Steak, and Filet Mignon

When it comes to beef, many confusion arises between terms like Filet Mignon, tenderloin, striploin, and New York Strip Steak. These are often used interchangeably, but in reality, they refer to different cuts of beef. In this guide, we'll delve into the differences and similarities between these cuts to help you choose the right one for your next steak dining experience or special occasion.

Filet Mignon and Tenderloin: A Common Misconception

The first misconception is the belief that Filet and Tenderloin are the same thing. While it is true that Filet Mignon is a cut from the tenderloin, tenderloin does not always refer to the same cut as Filet Mignon. In fact, Filet Mignon specifically refers to the end bits of the tenderloin. Americans, however, sometimes use the term "Filet" to denote the entire tenderloin.

What is Striploin?

Striploin, also known as the New York Strip Steak, is a different cut altogether. It is the back muscle outside of the rib cage, and this term is sometimes used interchangeably with the New York Strip Steak. It is a robust and flavorful cut that is highly popular due to its combination of marbling, tenderness, and taste.

Comparing Filet Mignon and New York Strip Steak

The New York Strip Steak (or Striploin) is more robust than Filet Mignon. They differ in terms of flavor and tenderness, and it’s not just a matter of terminology. Striploin has a better marbling, which contributes to a richer and more savory flavor. Additionally, Striploin, especially when properly prepared, is tender but still retains a certain level of juiciness and texture, unlike Filet Mignon which is softer and usually more tender.

Which Cut to Choose?

Given the differences in tenderness, flavor, and texture, it is important to decide which cut suits your needs. If you are looking for a classic, ultra-soft and succulent steak, Filet Mignon is your best choice. It is the most tender cut of beef available, making it ideal for those who want a steak that can melt in their mouth. On the other hand, if you prefer a steak that is both flavorful and has a bit of texture, go for New York Strip Steak. It is a versatile cut that can be prepared in numerous ways, from seared to grilled, and it remains flavorful and tender even when cooked to a well-done or medium-rare.

Conclusion

In summary, while Filet Mignon and New York Strip Steak are distinct cuts of beef, they are both highly desirable for their unique qualities. If you want the ultimate in tender, flavorful dining experience, the Filet Mignon is the way to go. However, if you're looking for a steak that offers a delightful balance between flavor, texture, and fat content, the New York Strip Steak is the perfect choice.

Frequently Asked Questions

Q1: What is the main difference between Filet Mignon and Striploin?
A1: Filet Mignon is a specific type of tenderloin steak, often considered the most tender cut of beef. Striploin, or New York Strip Steak, is a different cut located outside the rib cage and is more flavorful with better marbling.

Q2: Is all tenderloin steak Filet Mignon?
A2: No, not all tenderloin steak is Filet Mignon. Filet Mignon specifically refers to the end bits of the tenderloin, while tenderloin can also include other cuts from the same musculature area of the beef.

Q3: Which cut is better for grilling?
A3: The New York Strip Steak (Striploin) is typically better for grilling as it is more resilient and

well-marbled, offering flavor and texture. Filet Mignon, being extremely tender and soft, might be more sensitive to grilling methods and may lose its texture more easily.