6 Delicious Filet Mignon Substitutes

I’m going to skip over the advantages of filet mignon since I’m sure you already know how delicious it is. Nevertheless, it is not always on the menu, which may be upsetting, particularly if you have paid a reasonable amount of money and want the finest for your dinner.

To compensate for the loss, look for different steaks that taste and are tender like filet mignon. Hence, in this post, we’ll go over some of the greatest filet mignon replacements to utilize if you don’t have any on hand.

Top blade roast, top sirloin roast, rib roast, strip loin roast, sirloin tip roast, and eye of round roast are some of the best filet mignon replacements.

Let’s discover more about these choices right now!

What Is Filet Mignon?

Filet mignon is a beef tenderloin sliced from the thin end. It has a lean texture and taste with a smooth, buttery mouthfeel. It is often regarded as one of the most desired slices of steak, yet it may be difficult to get and fairly costly.

Specialty butcher shops, high-end supermarkets, and gourmet restaurants are the best places to get filet mignon. If you’re seeking for a more accessible and cost-effective choice, there are many filet mignon equivalents listed below:

Best Filet Mignon Substitutes

1. Top Sirloin Roast

The filet mignon and top sirloin roast are both excellent beef cuts, but they will not provide the same outcomes. Although they may seem identical and are popular among steak fans, filet mignon is a considerably more sensitive cut of beef than top sirloin roast.

If you cooked both the same manner, say, on the grill, the filet mignon would be simpler to chew. Nonetheless, the taste of the filet mignon is less than that of the top sirloin roast.

If you want a more delicious piece of meat, go for a top sirloin roast. If you want something simple to eat, a filet mignon is the way to go.

Also see: How Heavy Is A Full Beef Tenderloin?

2. Rib Roast

There are several parallels between filet mignon and rib roast. They both have a deep, meaty taste and a high fat content.

Their biggest distinction is where they are cut from the cow.

Filet mignon is made from the little end of the tenderloin, which is normally from the back of the cow’s body. Rib roasts are made from the rib part of the animal, which is closer to the center of the animal. Filet Mignon, on the other hand, is a more costly cut of meat since it is less frequent and there is less of it on each cow.

A pound of Rib Roast has more servings than a pound of Filet Mignon. Also, Rib Roast contains far more marbling (fat) than Filet Mignon. The fat in the Rib Roast keeps the meat wet throughout cooking, but the Filet Mignon is less marbled and must be cooked at lower temperatures or it would become dry and tough.

Filet Mignons are substantially smaller than Rib Roasts and only serve two. A Rib Roast may serve up to 9 people for a smaller roast or 20 people for larger portions.

3. Top Blade Roast

Were you thinking about using filet mignon instead of top blade roast?

Both cuts come from the chuck section of the cow, which means they’re thinner than other cuts but not as lean as cuts from the loin or sirloin. There are several important distinctions to be made between these two.

To begin, a filet mignon is a steak cut from the cow’s longissimus dorsi muscle, and it is a member of the rib eye family.

The infraspinatus muscle is used to chop the top blade roast. They may contain the same quantity of fat, but it is distributed differently. Filet mignon is often fatter around the edges.

While filet mignon is the priciest cut, it is also the most tender. It tastes considerably milder than top blade roast or other fattier cuts. Nevertheless, if you want to cook on a grill or in a cast iron oven pan, you may use either cut and obtain identical results.

The filet will most likely be more tender, but both will have a comparable taste and texture. If you’re cooking in the oven, stick to the top blade roast; the filet mignon may be dry-cooked without being braised.

4. Strip Loin Roast

Strip loin roast and filet mignon are beef cuts that are comparable. They taste and feel similar, yet they are not the same. The most notable distinction is that filet mignon is often offered as individual steaks, while strip loin roasts are presented as a whole.

The major reason for this is cost: filet mignon steaks are substantially more costly than strip loin roasts because they are boneless. Another difference between the two is that the strip loin roast still has a bone (the backbone), but the filet mignon does not.

This implies that you must remove the bone from a strip loin roast before cooking it, but you do not need to do anything to prepare a filet mignon.

Other from that, there aren’t many differences: both filet mignons and strip loin roasts originate from the cow’s short loin portion and are soft, delicious cuts of beef that work well in practically any meal.

5. Eye Of Round Roast

The eye of around roast is another filet mignon replacement that, like flank steak, can be roasted or cut thin for stir-frying or grilling.

Since they are both lean cuts of beef, they are comparable. The eye of round, on the other hand, is rougher and less soft, with a more intense taste. Filet mignon is soft, juicy, and fatty. Filet mignon is derived from the core of the loin, a muscle that receives little activity, making it delicate and full of marbling (fat).

The eye of round roast is derived from the hindquarters, a muscle that is often exercised, making it considerably more stiff than filet mignon and healthier since it contains less fat.

If you want to be healthy or save money on high-quality cuts, you may still use eye of round roast instead of filet mignon.

If you do this, you need cook your meat differently:

Cooking filet mignon fast over dry heat (such as grilled or pan-seared) may cause your leaner cut to dry out and toughen more more.

Instead, try braising or stewing the eye of round roast, and other wet heat methods.

6. Sirloin Tip Roast

Both filet mignon and Sirloin Tip Roast are very tender and may be used interchangeably. They do, however, vary in a few ways. The first distinction is the cut of beef; Filet Mignon is a tenderloin cut, while Sirloin Tip Roast is a sirloin cut.

Both cuts are delicious and tender. The second distinction is how they are prepared. Filet Mignon is a steak that is prepared by cutting the meat into tiny bits, while Sirloin Tip Roast is prepared by roasting the cattle in an oven.

Whether you wish to grill or roast your filet mignon or Sirloin Tip Roast, this is a great indicator. If you want to season your meat with spices, try a filet mignon. If you want a steak taste with less heat, opt for Sirloin Tip Roast.

Frequently Asked Questions

What Steak Cut Is Closest To Filet Mignon?

Tenderloin and top sirloin steaks are the closest steak cuts to filet mignon. They have comparable flavors and softness.

Is Tenderloin Steak The Same As Filet Mignon?

Tenderloin and filet mignon are beef cuts that are quite similar. Both are derived from the tenderloin muscle, which is located on the animal’s side. Tenderloins are typically two to three pounds in weight. Filet mignon refers to tenderloin muscle pieces sliced from the middle.

This cut is extremely lean and tender, making it an excellent option for grilling or roasting.

Tenderloin steak may refer to either complete tenderloin portions (which are less attractive owing to their irregular thickness) or steaks sliced from any region of the tenderloin muscle.

Why Is Filet Mignon So Expensive?

There are many reasons why filet mignon is so pricey. The first reason is because it is so delicate. This means it takes very little preparation and cooking time, making it an appealing buy for many individuals.

Since it originates from a smaller percentage of the animal than other cuts, this cut of meat is more costly. Since there are only two per cow, it is pricey.

What’s The Most Flavorful Cut Of Steak?

It should have been ribeye! The ribeye has long been a popular at steakhouses and butcher shops because to its tenderness and fat marbling.

If you want to be sure you’re receiving the greatest cut, look for a crimson or dark red piece with no gray streaks or yellowish areas. This reflects the age of the steak, which will alter its taste.

The ribeye is also one of the most versatile cuts, with applications ranging from grilled steaks to sautéed veggies.

Also see: Various Pork Cuts

Conclusion

Filet mignon is a sumptuous, soft cut of beef, but it is not the only filet steak. You may skip the filet and make a delicious steak meal at home using different cuts of beef.

As a result, the next time you desire filet mignon, consider one of these alternatives. They may not have the same taste or feel as filet mignon, but they come close.

Yet they’re all less expensive, healthier alternatives that will fulfill your desires just as well.