Top Sirloin Steak vs Filet Mignon (Key Differences)

Top Sirloin Steak and Filet Mignon, are two delectable cuts of meat, such that few options command as much attention and fanfare as either of them. It wouldn’t be a stretch to say that for steak enthusiasts and connoisseurs of all things meaty, these cuts of steak represent the pinnacle of beefy excellence.

However, they are far from interchangeable.

Filet mignon and top sirloin each have their own set of characteristics that appeal to the discerning palate, and each has a set of cooking methods that brings out the best in what these steaks have to offer. But what ‘is’ the difference between them? Is one truly superior or inferior to the other? These questions, among others, are the start of today’s exploration.

Top sirloin steak, known for its robust flavor and juicy tenderness, caters to those who appreciate a hearty, beef-forward experience. On the other hand, filet mignon, often hailed as the king of steaks, entices diners with its unmatched tenderness and subtle, buttery flavor. For these reasons, both cuts of meat have secured their place in the hearts of meat enthusiasts, but the nuances that set them apart are worth exploring.

In this post, we’ll delve into the key differences between top sirloin steak and filet mignon, we’ll unpack their unique characteristics, and discuss the best preparation methods for each, as well as serving suggestions.

Now, without further delay, let’s get to it.

Filet Mignon: Tender and Mild

Filet mignon, French for "cute fillet" or "small fillet," is a cut of beef that comes from the tenderloin section of the cow. Cut as a boneless steak, it is also sometimes called 'tenderloin steak' or 'short loin.' This premium cut comes from rear area spanning the along the spine of the cow, creating a tenderloin filet. This area of the cow receives limited use and endures only minimal weight-bearing when standing. As a result, the meat from this area is incredibly tender and lean – as it is only minimally worked.

In terms of size and shape, the filet mignon cut is quite small compared to other cuts of beef, usually only a few inches in diameter. Its appearance is distinguished by a cylindrical or barrel shape, and it often appears more uniform than other cuts due to its consistent thickness.

The meat-to-fat ratio of filet mignon is notably low. This cut is lean, boasting a tender texture that melts in the mouth. The lack of significant marbling contributes to its tenderness but also imparts a milder flavor compared to fattier cuts.

Top Sirloin Steak: Robust and Flavorful

In contrast, top sirloin steak is sourced from the sirloin primal, which is also found towards the rear of the cow but closer to the midsection. This area is bears considerably more weight and contains much more muscle, resulting in a cut that is flavorful and robust.

Top sirloin has a rich, beefy flavor, and is often considered the opposite of beef tenderloin, which has a much more mild flavor and is quite tender. Top sirloin is also sometimes confused with T-bone steak, which qualities of both top sirloin and beef tenderloin given the area it is cut from. Let's also not confuse top sirloin with bottom sirloin, which is situated closer to the hip, is slightly less tender but boasts a very robust flavor. While both top and bottom sirloin offer a balance of tenderness and flavor, the top sirloin is often preferred for its versatility in various cooking methods and suitability for steaks, while the bottom sirloin may benefit from slower cooking methods to enhance its tenderness.

A popular steak, top sirloin is larger in size compared to filet mignon, offering a substantial portion for heartier appetites. Its shape is generally more irregular, with variations in thickness and a distinguishable fat cap along one side.

Though considered among the most lean cuts of beef, the meat-to-fat ratio of top sirloin is slightly higher than filet mignon. While it is not as marbled as fattier cuts like ribeye, the presence of intramuscular fat contributes to its juiciness and enhances the overall beefy flavor. The top sirloins combination of tenderness and a more pronounced meaty taste makes it a favorite among those who crave a substantial and flavorful steak experience.

Preparation Suggestions – How to Cook Filet Mignon

There is no best way to prep a steak, it’s all personal preference. However, here are some of my favorite ways to get the most out of your fillet mignon.

1. Grilling:
   • Grilling is a popular method for cooking filet mignon. Preheat the grill to medium-high heat, season the steaks with salt and pepper, and grill for about 4-6 minutes per side for medium-rare. Use a meat thermometer to ensure the desired doneness. Note that ‘done’ is considered a minimal internal temperature of about 145 degrees Fahrenheit.
2. Pan-Searing:
   • Pan-searing filet mignon creates a delicious crust on the outside while keeping the inside tender. After allowing your steaks to reach room temperature, heat a cast-iron skillet with oil or butter over medium-high heat, sear the steaks for 3-5 minutes per side, and finish in the oven for even cooking.
3. Roasting:
   • Personally, I’m not a fan of oven roasting steaks, but roasting filet mignon in the oven is an excellent method for achieving even doneness. Preheat the oven to a high temperature (around 450°F or 232°C), season the steaks, and roast for about 10-15 minutes for medium-rare.
4. Broiling:
   • Broiling is a quick method for cooking filet mignon. Place seasoned steaks on a broiler pan, position them close to the broiler element, and cook for 4-6 minutes per side for medium-rare doneness.
5. Butter-Basting:
   • Everything's better with butter, and the same applies to filet mignon. After searing the steaks, add butter, garlic, and herbs to the pan. Spoon the melted butter over the steaks continuously for added richness.
6. Herb Crust:
   • Create an herb crust for filet mignon by coating the steaks with a mixture of chopped herbs, breadcrumbs, and Dijon mustard before cooking. This adds extra flavor and texture to the exterior.

Remember to let the filet mignon rest for a few minutes before serving to allow the juices to redistribute. Additionally, use a meat thermometer to achieve the desired level of doneness, whether it's rare, medium-rare, or medium.

Serving Suggestions – Filet Mignon

While the possibilities are certainly near limitless, here are my top suggestions for using filet mignon.

1. Seared Steak Dinners:
   • Honestly, this probably my preferred way to enjoy filet mignon – seared in butter with rosemary, kosher salt, pepper, and maybe some garlic. It’s simple, no fuss and no mess, ideal ideal for those who appreciate a tender, melt-in-your-mouth steak experience.
2. Beef Wellington:
   • We’re talking uses for filet mignon, so you had to know this one was coming. This classic dish involves wrapping filet mignon in puff pastry with duxelles (mushroom and shallot mixture) and prosciutto. The end result is the irresistible combo that’s made beef Wellington a timeless classic.
3. Steak Salads:
   • Sliced filet mignon can be a luxurious addition to salads. Pair it with fresh greens, cherry tomatoes, blue cheese, and a balsamic vinaigrette for a delightful steak salad.
4. Surf and Turf:
   • Filet mignon is often the steak of choice for surf and turf combos, precisely because of its tender texture and buttery flavor – yes, tenderness and buttery-ness are a theme here. Combine filet mignon with seafood such as lobster or shrimp or flaky bodied fish. Conversely, you could also contrast it with heavier seafood such as shark and salmon, but personally I’d opt for the lobster or shrimp.
5. Beef Kabobs:
   • Cube filet mignon and thread it onto skewers with vegetables for a gourmet take on beef kabobs. Grill or roast for a delicious and visually appealing dish.
6. Steak Tacos or Fajitas:
   • One of my personal favorites. Grill the filet mignon and then shred it, and use it to fill tacos or fajitas. Pile on spicy grilled peppers, mixed greens, and cheese.
7. Beef Stroganoff:
   • A classic. The tender and buttery flavor of the filet perfectly complements the creamy mushroom sauce in this timeless dish.
8. Steak Sandwiches:
   • This tender cut makes for exceptional sandwiches. Thinly slice grilled filet mignon and use it as the star ingredient in steak sandwich. Add on things like caramelized onions, blue cheese, and perhaps a nice pepper relish.
9. Stuffed Fillet:
   • Using a tender filet, we cut the filet mignon lengthwise, and stuff it with either a breadcrumb and cheese filling, or with creamed spinach and bacon, and then roll that up, secure it with twin, and sear it. Delicious.
10. Steak Diane:
    • Prepare filet mignon in the classic Steak Diane style. Sear the steaks, then make a flavorful sauce (pan sauce) with shallots, Dijon mustard, Worcestershire sauce, and brandy.
11. Herb Crust:
    • Create an herb crust for filet mignon by coating the steaks with a mixture of chopped herbs, breadcrumbs, and Dijon mustard before cooking. This adds extra flavor and texture to the exterior.

Preparation Methods – Top Sirloin Steak

The best advice I can give for preparing top sirloin steaks is to keep it as simple as possible. With that in mind, consider the following methods.

1. Grilling: Grilling is a classic method that imparts a delicious smoky flavor to the top sirloin. Preheat the grill to medium-high heat, season the steak with your favorite spices, and grill for about 4-6 minutes per side for medium-rare, depending on thickness.
2. Pan-Searing: Heat a cast-iron skillet over medium-high heat and add a small amount of oil. Sear the top sirloin on each side for 3-5 minutes until a golden-brown crust forms. Finish cooking in the oven at 375°F (190°C) until the desired doneness is reached.
3. Broiling: Preheat the broiler and place the seasoned steak on a broiler pan. Broil for about 4-6 minutes per side, adjusting the time based on your preferred level of doneness.
4. Roasting: Roasting is suitable for larger cuts. Preheat the oven to 375°F (190°C) and roast the top sirloin until it reaches the desired internal temperature, which is around 145°F (63°C) for medium.
5. Sous Vide: For precise cooking, you can use the sous vide method. Seal the seasoned steak in a vacuum-sealed bag and cook it in a water bath at the desired temperature (around 130°F or 54°C for medium-rare) for an extended period. Finish by searing for a short time on high heat.

Serving Suggestions – Top Sirloin

While this all of course comes down to personal preference, here are my top ways to prepare top sirloin steaks.

1. Grilled Steaks:
   • Familiar to steak lovers everywhere. Perhaps the best choice for top sirloin steaks is simple grilling, to present as much of their natural flavor as possible. Season with salt and pepper, perhaps rub them down with butter, and set them on the grill for a super simple steak dinner.
2. Steak Tacos:
   • A great use for top sirloin is seasoning them with a mix of black pepper, red pepper, chili powder, and a little bit of olive oil, then grilling them. After that, slice them thinly, and pile them onto tacos. Or perhaps sauté them with onions and bell peppers, melt some cheese over them, and pile that into tacos.
3. Stir-Fries:
   • Cut top sirloin into thin strips and incorporate it into stir-fry dishes. The bold flavor of the steak pairs well with a variety of vegetables and sauces.
4. Beef Kabobs:
   • Cube top sirloin and thread it onto skewers with vegetables for a tasty and visually appealing beef kabob. Grill or roast for a satisfying dish.
5. Beef Stew:
   • Top sirloin is a good choice for beef stew. Cut it into bite-sized pieces and simmer with vegetables and broth for a hearty and comforting stew.
6. Carne Asada:
   • Marinate top sirloin in a flavorful blend of citrus, garlic, and spices to make carne asada. Grill the marinated steak and use it for tacos, burritos, or standalone entrees.
7. Beef and Broccoli:
   • Create a classic beef and broccoli dish by stir-frying top sirloin with broccoli and a savory sauce, perhaps a sweet and spicy orange sauce, or a smoky, gochujang-based sauce. Serve it over rice or noodles for a complete meal.
8. Sliced Steak Sandwiches:
   • Thinly sliced top sirloin makes excellent steak sandwiches. Add sautéed onions, mushrooms, or cheese for extra flavor.
9. Grilled Steak Salad:
   • Combine the best of both worlds by grilling top sirloin and serving it over a bed of fresh greens. Add your favorite salad toppings for a satisfying meal.
10. Beef Tacos:
    • Use seasoned and grilled top sirloin as the filling for flavorful beef tacos. Customize with your preferred toppings and salsa.
11. Pan-Seared Steaks:
    • Probably the best choice on this list for a casual weeknight meal is simply pan searing. Simply pan-sear top sirloin steaks in a hot skillet for a quick and delicious preparation. Pair with a simple pan sauce or compound butter for added flavor.

And that’s our guide to the differences between filet mignon and top sirloin. If you enjoyed this article, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!

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