Differences between filet mignon and sirloin steak: 1. Different taste; 2. Different eating methods; 3. Different parts; 4. Different prices; 5. Different matching sauces.

Steak is one of the main dishes in Western cuisine and is liked by many people. The two most common types of steak are filet mignon and sirloin steak, what are the differences between these two? Here comes a detailed introduction to you.

Detailed content

01

Taste different: West cold is the toughest, can obviously chew gluten when eating, and it is more chewy.

02

Eat Different: Sirloin steak four to six medium rare. The sirloin steak, also known as the Challans Steak, is tender and juicy. Don’t cook it too long or the water will drive it away and it will dry out. Filet mirel is three to seven rare. Filet mignon, also known as beef tenderloin, tender beef tenderloin, is tender and has little fat.

03

The difference in position: Filet mignon steak is used in the inner and rear muscles of the back of the cow, and it is also the tenderest meat on the back of the beef. Sirloin steak is used in the back of the beef on both sides of the back of the waist.

04

Prices are different: filet mignon is more expensive than sirloin steak.

05

Different sauces: When eating steak, there are three kinds of sauces to choose from, black pepper sauce, mushroom sauce and red wine sauce. Filet mignon and red wine sauce are the best match. Black pepper is suitable for sirloin, and mushroom sauce can be matched with both.