What is the difference between fillet steak and chateaubriand

A thick T-bone cut specifically from the largest end of the joint so that only one or two porterhouse steaks are gleaned from each hindquarter. Even the fillet section of it will be to g. Taken from the neck end of the fore rib, this is a moderately tender steak and deservedly popular. Rump and sirloin are good steaks to choose if you want a lot of beefy taste without compromising too much on tenderness.

Sirloin has a good balance of tenderness, texture and flavour. The flavour and fat ratio couple very well with seafood. This cut comes from the same area as the sirloin and rump. The bone itself is the rib.

The meat is sirloin on one side and fillet on the other, smaller side. Item added to basket View basket. Midweek meal: Cook up a storm with this tequila and lime steak recipe. Already a subscriber? Sign in. Home Lifestyle Food and Drink. But which type of steak to cook? Filet mignon is usually more expensive when compared to the rest of the tenderloin, which is the source of Chateaubriand. It is estimated that a single cow only has about 12 pounds of filet mignon, which is what accounts for the higher price.

Chateaubriand will take time and care to cook, so may not be ideal if you are cooking for more than two to three people.

Filet mignon is easier to cook and therefore can be prepared with relatively little effort, even for a larger number of people. Chateaubriand Vs. Filet Mignon: BBQ Showdown Technically, Chateaubriand is a dish and not a cut of meat; however, sometimes cuts from beef tenderloin are sold as Chateaubriand steaks. How do Chateaubriand and filet mignon differ? Chateaubriand Steak Filet Mignon Chateaubriand is a larger cut that is meant to serve two or more people, while filet mignon is individually portioned.

Where on the cow do you find Chateaubriand and filet mignon? Is one easier to grill than the other? Which cut is more expensive?