Differences in parts

Fillet mignon is tender beef tenderloin and beef tenderloin. It is basically taken from the tenderest beef along the back of the beef and contains almost no fat.

Sirloin steak, also called sirloin steak and New Yorker steak, refers to beef that is tender and oily.

The difference in taste

Fillet mignon, because of its tender meat, is very popular among friends who love lean meat. It tastes good but not chewy, and it looks astringent when overcooked.

Sirloin steaks have different flavors depending on their location. The meat is tender, sweet and juicy, with rich texture. The overall taste is tough, hard and chewy.

Differences in appearance

The overall appearance of filet mignon is only lean meat, no fat, no bones, and no fascia.

Looking at the appearance of sirloin steak, the biggest feature is that there is a ring of white fascia on the outside of the meat, and there is also a little fat in the lean meat.

Differences in recommended groups

Fillet mignon is recommended for the elderly or children with poor teeth and weak digestion.

Sirloin steak is recommended for entry-level steak connoisseurs.

Differences in recommended heat levels

Fillet mignon: 3 or 5 minutes is recommended.

Sirloin Steak: 5 or 7 minutes rare is recommended.

Differences in Suitable Groups

Fillet Mignon: Suitable for pregnant women, children, friends who like fitness, and friends who like to eat lean meat.

Sirloin Steak: Suitable for teenagers, adults and other people with better teeth.