Is Filet Mignon Leaner Than Sirloin? A Definitive Comparison

December 2, 2025 •

4 min read

According to Mayo Clinic Connect, beef tenderloin (filet mignon) is considered among the leanest cuts of beef, often leaner than sirloin. However, the comparison isn't always straightforward, as different sirloin cuts have varying fat percentages. This guide breaks down the nutritional differences to help you decide if filet mignon is leaner than sirloin for your next meal.

Quick Summary

This article explores the nutritional profiles of filet mignon and sirloin, comparing fat content, calories, and overall leanness. It explains how muscle location and marbling impact each steak's characteristics.

Key Points

Leanness: Filet mignon is generally leaner than sirloin, containing less fat and fewer calories per serving.
Origin of Cuts: Filet comes from the tenderloin (a minimally used muscle), while sirloin comes from the more exercised hip area.
Marbling Differences: Filet has minimal marbling, resulting in its tenderness and mild flavor. Sirloin has more marbling and a fat cap, contributing to its richer flavor.
Flavor vs. Tenderness: Filet is exceptionally tender but mild in flavor; sirloin offers a firmer texture and a more robust beefy taste.
Price Point: Filet mignon is a premium, expensive cut, whereas sirloin is a more affordable and versatile option.

Understanding the Steak Cuts: Filet Mignon vs. Sirloin

To answer the question, "Is filet mignon leaner than sirloin?", it's crucial to first understand where each cut comes from and what factors influence its leanness.

Where Each Cut Originates

Filet Mignon: Also known as beef tenderloin, this cut comes from the tenderloin muscle, which runs along the back of the cow under the spine. This muscle is rarely used for movement, which is why it has very little connective tissue and is exceptionally tender. It is known for its mild flavor and buttery texture, largely due to its minimal fat content and lack of marbling.
Sirloin: Sirloin is a more general term for cuts from the upper hip area of the cow. Because this muscle group gets more exercise, it is leaner but generally less tender than the tenderloin. The fat content within the sirloin primal can vary significantly. For instance, top sirloin is a leaner and more tender section compared to the bottom sirloin.

The Role of Marbling

Marbling refers to the intramuscular fat within a cut of meat. It is a key factor in determining a steak's flavor and juiciness. Filet mignon has minimal marbling, contributing to its extreme tenderness but milder beef flavor. Sirloin, particularly cuts like top sirloin, can have more marbling and a fat cap, which enhances its flavor profile but increases its overall fat content compared to a filet. This difference in marbling is the primary reason for the variation in leanness between the two.

A Closer Look at Nutritional Differences

When comparing the nutritional values, it's important to look at raw data. While figures can vary slightly depending on the source and grading of the beef, a consistent pattern emerges.

Nutritional Comparison Table (per 100g serving)


Attribute	Filet Mignon (Tenderloin)	Top Sirloin	Source
Calories	~142 kcal	~201 kcal
Total Fat	~4-8 grams	~10-16 grams
Saturated Fat	~2.1 grams	~5.2 grams
Protein	~26 grams	~27 grams

This data clearly demonstrates that filet mignon typically has a lower fat and calorie count per serving, making it the leaner option from a purely nutritional standpoint. The lower total fat and saturated fat content in filet mignon solidify its position as one of the leanest beef cuts available.

The Importance of Preparation

It's worth noting that the final fat content on your plate can be affected by cooking methods. Both cuts can be prepared in ways that either add or minimize fat. For example, pan-searing a filet in butter will increase its fat content, while grilling a sirloin without adding extra oil will keep it leaner. The way you trim the fat cap on a sirloin can also significantly impact its final nutritional profile.

Flavor, Tenderness, and Cost

While leanness is a key factor, it's not the only one to consider when choosing between these two popular steaks. Their distinct characteristics in terms of flavor, tenderness, and price point also play a significant role.

Flavor Profile

Filet Mignon: Known for its delicate, buttery flavor that is mild and subtle. Its minimal fat content means it can sometimes be less flavorful than other cuts, which is why it is often paired with sauces or basted with butter during cooking.
Sirloin: Offers a more robust, beefy flavor. Its greater marbling and origin from a more-used muscle contribute to a richer taste that many steak lovers prefer. The flavor profile is more pronounced and doesn't require as much enhancement as the filet.

Tenderness and Texture

Filet Mignon: Unmatched in tenderness. The cut comes from a muscle that does very little work, resulting in a melt-in-your-mouth texture that is the hallmark of a high-end steak.
Sirloin: While tender when cooked properly, especially top sirloin, it is not as tender as a filet mignon. Sirloin has a firmer, sturdier chew that some find more satisfying than the delicate texture of a filet.

Cost

Cost is a major differentiator. Filet mignon is one of the most expensive cuts of beef due to its rarity, as it accounts for a very small portion of the cow. Sirloin is far more affordable, making it a budget-friendly option for those who enjoy a great steak experience without the premium price tag.

Making the Right Choice for Your Needs

Choosing between filet mignon and sirloin comes down to a balance of your priorities. If leanness and exceptional tenderness are paramount, and budget is not a major concern, filet mignon is the clear winner. However, if you prioritize a rich, beefy flavor and a more substantial bite, and prefer a more economical cut, sirloin is an excellent choice. Both offer distinct steak experiences, and understanding their differences ensures you select the perfect cut for your culinary desires.

Conclusion

In summary, filet mignon is indeed the leaner cut of the two, boasting less total fat and saturated fat than most sirloin steaks. Its leanness is a direct result of its location on the cow—a seldom-used muscle that develops very little marbling. Conversely, sirloin offers a more pronounced beef flavor and a firmer texture due to its higher fat content and location. While filet is ideal for those seeking minimal fat and maximum tenderness, sirloin is a flavorful and more affordable alternative for a classic steak experience. Ultimately, the 'better' choice depends on your specific preferences for taste, texture, and nutrition.

For more information on different beef cuts and cooking methods, visit the Beef. It's What's For Dinner website.

Frequently Asked Questions

From a leanness perspective, filet mignon is considered healthier as it has less total fat and saturated fat. However, both are excellent sources of protein and essential nutrients like iron and B vitamins, making either a healthy option when consumed in moderation.

No, sirloin typically offers a more robust, classic beefy flavor than the mild, buttery taste of filet mignon. The higher fat content and marbling in sirloin contribute to its richer flavor.

Filet mignon is more expensive because it is cut from the tenderloin, a part of the cow that is rarely used and accounts for less than 1% of the carcass. This scarcity and exceptional tenderness drive up its price.

Filet mignon is significantly more tender than sirloin. Its texture is often described as melt-in-your-mouth due to the muscle's minimal use, while sirloin has a firmer, more substantial chew.

While top sirloin can be quite tender when cooked correctly, it will never be as tender as filet mignon. The fundamental difference lies in the muscle's location and level of use on the animal.

Filet mignon is best cooked quickly with methods like pan-searing or grilling with minimal oil to highlight its tender nature. Sirloin is versatile and can handle various cooking methods, including grilling, broiling, or sautéing, and benefits from marinades to enhance tenderness.

Both can be grilled, but they offer different experiences. Sirloin's robust flavor holds up well to grilling, while filet mignon, though delicious, is so tender that grilling for too long can risk drying it out. The choice depends on whether you prefer tenderness or strong beef flavor.