A filet (also spelled fillet or fillet) and a Porterhouse steak are two distinct cuts of beef with different characteristics. Here's a breakdown of the main differences between them:
Location on the animal: The filet, also known as filet mignon, is cut from the tenderloin, which is a long, cylindrical muscle that runs along the spine. It is one of the most tender cuts of beef. The Porterhouse steak, on the other hand, is cut from the rear end of the short loin, which is located behind the rib section and includes both the tenderloin and the strip loin.
Size and shape: The filet is a smaller, elongated cut, usually about 1 to 2 inches in diameter. It is typically round or cylindrical in shape. The Porterhouse steak is larger and has a distinctive shape. It consists of a T-shaped bone, with the larger portion of the cut containing the strip loin on one side and the smaller portion containing the tenderloin on the other side.
Tenderloin and strip loin combination: The filet consists solely of the tenderloin muscle, which is known for its extreme tenderness and delicate flavor. It has a buttery texture and is leaner compared to other cuts. The Porterhouse steak, being a combination cut, includes both the tenderloin and the strip loin. This means that it offers a contrast in textures and flavors, with the tenderloin being more tender and the strip loin being slightly firmer but still tender.
Marbling and flavor: The filet is a lean cut with minimal marbling, which refers to the intramuscular fat that adds flavor and juiciness to the steak. Due to its leanness, the filet has a milder flavor compared to the Porterhouse steak. The Porterhouse steak, on the other hand, contains a larger portion of the strip loin, which has more marbling. This results in a richer, more robust flavor.
Cooking methods: Both the filet and the Porterhouse steak can be cooked using various methods, such as grilling, broiling, or pan-searing. However, due to the tender nature of the filet, it is often cooked to a lower internal temperature, such as medium-rare, to maintain its tenderness. The Porterhouse steak, being a thicker cut that includes the strip loin, can withstand higher cooking temperatures and is often cooked to medium or medium-well to ensure the strip loin is properly cooked.
It's worth noting that personal preference plays a significant role in choosing between these cuts. Some individuals prioritize tenderness and a milder flavor, making the filet their preferred choice, while others enjoy the combination of tenderness, flavor, and larger portions found in a Porterhouse steak.