Sirloin Steak (Top Sirloin) vs Tenderloin (Filet Mignon)
Compare sirloin steak (top sirloin) and tenderloin (filet mignon) side by side for calories, protein, fat, iron, zinc, vitamin B12, cooking methods, and reference price per pound. All values use the shared per 100g raw reference system for nutrition logging and meal planning.
| Nutrient | Sirloin Steak (Top Sirloin) | Tenderloin (Filet Mignon) | Diff |
|---|---|---|---|
| Calories | 183 kcal | 227 kcal | +-44 kcal |
| Protein | 27g | 20.9g | +6.1g |
| Total Fat | 7.6g | 15g | +-7.4g |
| Saturated Fat | 2.9g | 5.9g | +-3.0g |
| Carbohydrates | 0g | 0g | — |
| Cholesterol | 68mg | 70mg | +-2mg |
| Iron | 1.8mg | 2.1mg | -0.3mg |
| Zinc | 5mg | 4.4mg | +0.6mg |
| Vitamin B12 | 1.4µg | 2.6µg | -1.2µg |
| Niacin (B3) | 8mg | 6.1mg | +1.9mg |
| Selenium | 28.0µg | 24.6µg | +3.4µg |
| Potassium | 350mg | 318mg | +32mg |
Sirloin Steak (Top Sirloin)
Lean, flavorful steak with less marbling than premium cuts. Great balance of tenderness and beef flavor at a moderate price point.
Tenderloin (Filet Mignon)
The most tender cut of beef, with mild flavor and minimal fat. Premium cut from the short loin, prized for its buttery texture.
Price comparison
Practical differences
Value proposition
Sirloin offers solid beefy flavor and decent tenderness at a fraction of the cost of tenderloin. It is one of the best value-to-quality steaks available.
Tenderness comparison
Tenderloin is the most tender cut on the animal. Sirloin is moderately tender — not as buttery, but still pleasant when cooked to medium-rare.
Protein density
Sirloin tends to have slightly more protein per 100g because it is leaner than some tenderloin preparations that include the chain or tail fat.
When to pick which
Choose sirloin for everyday grilling, steak salads, or when feeding a crowd on a budget. Choose tenderloin for special occasions, fine-dining plating, or when butter-soft texture is the goal.
Frequently asked questions
Is sirloin as good as tenderloin?
Sirloin is a different experience rather than a lesser one. It has more beefy flavor than tenderloin but less tenderness. Many steak lovers prefer sirloin for its stronger taste and better value.
Can I use sirloin instead of filet mignon?
For grilling and pan-searing, yes — sirloin is a fine substitute. For dishes that demand melt-in-your-mouth tenderness (like beef Wellington), tenderloin is harder to replace.
Which has fewer calories, sirloin or tenderloin?
Both are relatively lean. The exact comparison depends on trimming — check the comparison table above for per-100g values from the shared database.
Data source
Nutrition values are from the shared per 100g raw reference system maintained from USDA FoodData Central source records. Price values are general planning estimates, not live store quotes. This comparison is for informational nutrition logging and meal planning use only. It is not medical guidance. Values are per 100g raw reference data from USDA FoodData Central source records unless noted.
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