Thanks to their much-coveted quality and limited quantity, both filet mignon and tenderloin are pricey cuts of steak. Though often used interchangeably, they’re actually different.

Tenderloin is cut from the cow’s loin located between the rib and the round. To be specific, the cut is located between the sirloin and top sirloin, which also come from the loin.

Filet mignon comes from the tenderloin’s end portion, the tip that stretches toward the center of the cow. Hence, filet mignon is tenderloin but not all tenderloin is filet mignon.

Tenderloin is a muscle that comes from the section toward the back of the cow, below its backbone. Since that area isn’t exercised much, the cut remains soft and tender.

Due to having very little connective tissue, the buttery soft tenderloin is also fast to cook. Filet mignon, on the other hand, is considered the most tender portion of tenderloin.

A filet mignon is 2 to 3 inches in diameter, while a tenderloin is 18 to 24 inches in length. A filet mignon is perfect for an individual, whereas tenderloin is great for sharing.