Wagyu Cut Guide
Tenderloin (Filet Mignon)
Tenderloin (filet mignon) is a premium beef cut from the short loin, known for exceptional tenderness and a mild, clean flavor. In Wagyu, marbling adds richness while the cut’s lean, refined structure stays intact.
What Tenderloin Is
Tenderloin is a cut taken from the short loin, centered on a long, narrow muscle with very little connective tissue. It is valued for extreme tenderness and a fine, lean grain, with less intramuscular fat than ribeye or striploin.
Buyers choose tenderloin when they want a soft, delicate bite and a cleaner finish, especially for smaller portions or a more restrained Wagyu experience.
Where It Comes From
Tenderloin sits inside the body cavity along the spine, running from the rib area through the short loin toward the sirloin. Because the muscle does little work, it stays tender and uniform.
Steaks are typically cut from the center and narrow end of the tenderloin, while the full muscle can be sold as a roast.
Marbling and Texture
Tenderloin usually has finer, less abundant marbling than ribeye, so the texture remains light and exceptionally tender. At higher BMS levels, richness increases without becoming heavy, and the overall mouthfeel stays delicate.
Sear briefly over high heat and finish to rare or medium-rare, then rest to preserve tenderness.
Common Tenderloin Terms
- Filet mignon: small medallion steaks cut from the narrow end.
- Chateaubriand: a thick, center-cut portion for roasting.
- Tenderloin roast: the whole muscle portioned after cooking.
- Chain-off tenderloin: trimmed of the side muscle and silverskin.
Tenderloin vs striploin
- Extremely tender texture, mild flavor, and a lighter overall mouthfeel.
- Firmer structure, clearer beef flavor, and more noticeable marbling.