All You Need To Know About Beef Tenderloin - From Eye Fillet to Filet Mignon

Walk into any butcher shop or restaurant and you’ll often see names like Eye Fillet, Filet Mignon, Fillet Steak and Chateaubriand listed side by side, leaving many people confused. A lot of diners assume these come from different parts of the cow, but in reality most of them originate from the same cut – Beef Tenderloin. This scarce and exceptionally tender muscle can be transformed into many different forms of steaks and dishes. In this article, we’ll fully break down everything from its location and characteristics, to cleaning methods, portioning techniques and cooking applications.

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Why Is Tenderloin Called the “Most Tender Cut of Beef”?

Beef Tenderloin is located along the inner side of the spine in the mid-to-rear section of the loin. Because it gets very little exercise and contains relatively little connective tissue, it is naturally extremely tender. Each cow has only two tenderloins, so the yield is limited and the price is correspondingly higher. Unlike the rich fat flavour of Ribeye or the pronounced muscle fibres of Striploin, the greatest appeal of Tenderloin lies in its melt-in-the-mouth texture rather than abundant marbling.

Each cow has only two tenderloins

The Confusing Names All Come from the Same Muscle

Names commonly seen on the market – Eye Fillet, Filet Mignon, Fillet Steak, Chateaubriand – often give the impression that they are different cuts. In fact, the vast majority of these names are simply different ways of portioning the same Beef Tenderloin. In Australia, Tenderloin is most frequently called “Eye Fillet”, while “Filet Mignon” specifically refers to the thick steaks cut from the centre section. Once you understand this, it becomes much easier to identify what you are actually buying.

In Australia, Tenderloin is most frequently called “Eye Fillet”

Key Steps in Cleaning a Tenderloin

When you buy a whole Tenderloin, the surface usually has a loose side muscle known as the Chain, a tough silver skin, and excess fat. The Chain can be pulled away by hand; the remaining meat is ideal for mince, burgers or stir-fries. The silver skin needs to be carefully separated with the tip of a knife, keeping the blade angled slightly upward so that as little meat as possible is removed. A moderate amount of fat can be left on for extra flavour, but the silver skin must be completely removed, otherwise it will create a chewy texture after cooking.

The silver skin needs to be carefully separated with the tip of a knife

The Logic of Portioning from Tail to Head

A whole Tenderloin is not uniform in thickness and can be roughly divided into three sections:

• Tail: Gradually tapers and is best sliced or cut into strips for Chinese-style stir-fried beef or other quick-cook dishes. Cooking it as a whole piece would result in uneven doneness.

• Centre: Even in thickness and the meatiest part – the ideal section for cutting Filet Mignon or thick Eye Fillet Steaks. Depending on the desired thickness, you can usually get 4 to 8 steaks from this portion.

• Head: The thickest end, together with the two small protruding pieces of meat on the sides (called the Wings), forms the Chateaubriand. It is best roasted whole and shared among several people.

A whole Tenderloin can be roughly divided into three sections

The Difference Between Filet Mignon and Chateaubriand

Filet Mignon is not a distinct muscle on the animal; it is simply a thick, round steak cut from the centre of the Tenderloin. To help it keep a neat shape while cooking, you can wrap it in cling film overnight or tie it with butcher’s string. Chateaubriand refers to the entire head section. The two Wings can be folded inward and tied into a neat cylinder before roasting, ensuring even cooking and making it perfect for sharing.

Chateaubriand (Left) and Filet Mignon (Right)

Versatile Cooking Methods for Tenderloin

Because Tenderloin is relatively lean, the best cooking approaches are simple ones that highlight its natural tenderness and mild beef flavour. Common methods include:

• Raw: Prepared as Beef Tartare or Carpaccio to showcase the pure taste and texture.

• Pan-searing: Ideal for Medallions and Filet Mignon. Medium-rare is recommended so the meat does not dry out.

• Roasting: Best for a whole Chateaubriand or the thicker sections – sear first, then finish in the oven. Perfect for gatherings.

• Sous Vide: Allows precise control of doneness from edge to centre.

• Beef Wellington: The centre section is wrapped in mushroom duxelles, prosciutto and puff pastry, then baked – a classic and elegant dish.

• Quick stir-frying: The Tail, Chain and Wings can be sliced or shredded for Chinese-style stir-fried beef, skewers or fried rice.

the best cooking approaches are simple ones that highlight its natural tenderness and mild beef flavour.

Making full use of every part of the Tenderloin not only allows you to create a wide variety of dishes, but is also more economical than buying individual portions. From raw preparations and pan-seared steaks to roasting and quick stir-fries, one whole Tenderloin can meet many different needs. Next time you shop, consider buying a whole Eye Fillet and experience the complete process from cleaning to portioning yourself.