CarneAtlas

ChateaubriandvsFilet mignon

beef · Close equivalent

Same muscle (tenderloin); Chateaubriand is the thick centre section, filet mignon is the smaller tail-end medallion.

Translation takeaway

These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.

Open ChateaubriandOpen Filet mignonSee substitutes
Raw Chateaubriand — Beef Tenderloin cut
Chateaubriand
Beef · Tenderloin

The thick centre cut of the beef tenderloin, traditionally cut from a section large enough to serve two. Pan-seared then finished in the oven, served sliced with sauce béarnaise…

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Filet mignon steaks — the same tenderloin, cut as steaks

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw Filet mignon — Beef Tenderloin cut
Filet mignon
Beef · Tenderloin

Filet mignon is a thick, round steak cut from the narrow end of the tenderloin. It is the most tender steak available, with a fine, buttery texture and mild flavor. Because it is…

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Grumpy Butcher filet mignon steaks

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Chateaubriand and Filet mignon together in your notebook.

The same muscle, cut two ways

Both come from the beef tenderloin, so they are equally tender. A chateaubriand is one thick piece from the centre of the tenderloin, cooked whole for two and sliced at the table. Filet mignon is the same muscle cut into individual steaks.

The difference is format, not quality. Choose a chateaubriand for a shared roast with a sauce, and filet mignon when everyone gets their own steak.

"Filet mignon" is not the same word everywhere

In the US, filet mignon means beef tenderloin steaks. In France, filet mignon on a menu or butcher's label usually means pork tenderloin. The French name for beef tenderloin steaks is tournedos. Chateaubriand keeps its name in every country in the catalog.

UK
Fillet steak.
Spain
Medallón de solomillo.
Argentina
Medallón de lomo.
Italy
Medaglione di filetto.
France
Tournedos.

How to cook each

Chateaubriand: sear it on all sides, then finish it in a moderate oven until the centre reaches medium-rare. Rest it for ten minutes and slice it thickly. Béarnaise is the classic sauce.

Filet mignon: steaks about 4–5 cm thick, seared hard on both sides and finished gently. The meat is lean, so it is less forgiving than a marbled steak past medium-rare. Butter basting or a pan sauce makes up for the missing fat.

Names by country

CountryChateaubriandFilet mignon
🇺🇸United StatesChateaubriandFilet mignon
🇬🇧United KingdomChateaubriandFillet steak
🇫🇷FranceChateaubriandTournedos
🇪🇸SpainChateaubriandMedallón de solomillo
🇦🇷ArgentinaChateaubriandMedallón de lomo
🇲🇽MexicoChateaubriandFilete medallón
🇵🇹PortugalChateaubriandMedalhão
🇧🇷BrazilChateaubriandMedalhão de filé
🇮🇹ItalyChateaubriandMedaglione di filetto
🇩🇪GermanyChateaubriandFilet Mignon

Would you know it at the counter?

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