Filet, also known as tenderloin, is located on the inside of the sirloin.
It’s the least-used muscle in the entire cow.
Because this part experiences almost no movement, the meat remains incredibly tender—even without much fat.
Just like in human fitness, muscles that are used frequently become stronger and tougher.
The tenderloin, on the other hand, stays delicate, fine-grained, and soft.
(For the record, I’ve been doing push-ups almost every day… yet somehow my whole body feels like a tenderloin. Lucky me! 😂)
Filet is known as the most refined cut of beef:
However, it makes up only about 3% of the entire animal, making it both rare and highly prized.
Because of this, the price is also premium—sometimes reaching more than $100+ per steak at high-end restaurants.
Crazy, right?
A whole tenderloin is divided into three sections:
The center section, known as Chateaubriand, is traditionally considered the most luxurious part:
The name is said to come from a 19th-century French writer, François-René de Chateaubriand, who favored this cut.
People often ask:
“How can you tell the quality before it’s cut?”
Here’s a simple trick:
👉 Look at the underside of the tenderloin
The marbling visible on the back side directly reflects what the inside will look like when cut.
👉 Now you’ve got a pro-level skill. 😉
Everyone talks about Chateaubriand…
But here’s something many meat professionals agree on:
👉 “Filet Mignon actually tastes better.”
Why?
Personally, I also find filet mignon to have a stronger, more satisfying taste.
💡 Pro move:
Tell a steak lover this:
“I prefer filet mignon over Chateaubriand.”
You’ll instantly sound like someone who really knows beef.
When preparing filet for steaks, certain parts are trimmed off—often called:
👉 “Tenderloin tips” or “side muscles”
These cuts are:
If you see them on a menu—order them!
👉 And casually mention what you just learned…
You’ll definitely impress people. 😎
Filet is the most expensive cut of Wagyu for a reason:
Because it’s rare and premium, it’s not something most people eat often.
But when you do—make it count.
And don’t forget to drop a little knowledge while you’re at it. 😉
