The Two Most Overrated Steakhouse Steaks - Tasting Table

"There is no wrong steak to order in a good steakhouse, but there are some cuts whose reputation exceeds the actual experience. You may know ribeyes and New York strips, but if you are not a steak obsessive, you may not know what actually makes one or another desirable. In that case, a reasonable assumption is that the more expensive cuts are the best ones."

"Despite their high prices, tenderloin and filet mignon are two of the blandest steaks you can buy. This is because these two cuts are extremely lean and lack fat marbling, which is the thing that makes steaks, like ribeye, richly flavored and moist. Lean steaks often get dressed up with sauces and toppings, but if you are going to smother your meal in sauce anyway, why pay so much for a supposedly premium cut?"

"There are a few reasons for filet mignon and beef tenderloins' high prices. The first is described by the name tenderloin. Coming from a part of loin in the back of the cow that gets very little work, filet mignon and tenderloin are the two most soft and tender steaks you buy. Filet mignon is, in fact, just a subsection of the tenderloin, so they share very similar characteristics."

Filet mignon and beef tenderloin command high prices while offering a lean, mild flavor because they lack intramuscular fat. Diners seeking a juicy, richly flavored steak typically prefer cuts with more marbling, such as ribeye. Tenderloin comes from a low-activity rear loin muscle, producing exceptional tenderness but limited beefy taste. Filet mignon is a subsection of the tenderloin and shares its soft texture. High prices reflect scarcity and tenderness rather than robust flavor. These cuts are often served with sauces or toppings to compensate for mildness, reducing value if pure flavor is the goal.

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