Is Backstrap the Same as Filet Mignon?

Estimated reading time: 10 minutes

When it comes to tender cuts of meat, there’s often confusion about different types of steak and venison. Two of the most commonly compared cuts are backstrap and filet mignon. But are they really the same? Let’s dive into the key differences and similarities between these two sought-after cuts of meat.

Understanding Backstrap

Backstrap commonly refers to venison, such as deer or elk. It describes the long muscle running along both sides of the animal’s spine, providing a lean, tender, and flavorful cut. Hunters and cooks often consider backstrap one of the best parts of the animal because of its tenderness and rich flavor, making it highly prized for various dishes and cooking methods.

Unlike other cuts, backstrap has minimal marbling, which makes it leaner. Cooks typically season it simply to highlight its natural flavors. Hunters and food enthusiasts often choose backstrap, whether grilling or pan-searing, because it provides a tender, flavorful experience that showcases the meat’s quality.

Backstrap compares to the loin in beef. This versatile cut works well in various dishes, including grilling, roasting, and pan-searing, offering multiple preparation options. Its leanness requires careful cooking to prevent it from becoming tough with excessive heat. Always cook backstrap to medium-rare to ensure it stays juicy and tender, enhancing its natural flavor.

Backstrap Cooking Methods

Backstrap is often celebrated for its versatility in cooking. Here are some popular methods to prepare backstrap:

• Grilling: One of the most popular methods, grilling backstrap allows the natural flavors to shine through. Simple seasoning with salt, pepper, and garlic can make for a mouth-watering dish.
• Pan-Seared: Cooking backstrap in a cast iron skillet with some butter, garlic, and herbs is another way to bring out its flavors. A quick sear on high heat will create a crust while keeping the inside tender.
• Roasting: For a more refined preparation, backstrap can be roasted in the oven. A marinade or herb crust can be added for extra flavor. Roasting is an excellent option if you prefer a more evenly cooked piece of meat.

When preparing backstrap, marinating the meat can enhance its tenderness and add flavor. Marinades that include acidic components like vinegar, lemon juice, or wine help to break down the muscle fibers, making the meat more tender.

Nutritional Benefits of Backstrap

Backstrap is not only tasty but also packed with nutritional benefits. Since it comes from wild game, it tends to be leaner than many other cuts of meat. Here are some key nutritional benefits:

• High in Protein: Backstrap is an excellent source of protein, essential for muscle growth and repair.
• Low in Fat: Compared to domesticated beef, venison backstrap has a lower fat content, making it a healthier option for those watching their fat intake.
• Rich in Vitamins and Minerals: Backstrap is rich in iron, zinc, and B vitamins, all of which are important for maintaining energy levels and supporting the immune system.

What is Filet Mignon?

Filet mignon comes from the beef tenderloin, which is the most tender muscle in a cow. It is located in the back half of the animal, near the spine, and is a much smaller muscle compared to the backstrap. This makes filet mignon one of the most expensive cuts of beef due to its limited size and unparalleled tenderness.

The tenderloin muscle’s low activity and higher fat content give filet mignon its renowned buttery texture, unlike the backstrap. High-end restaurants often serve this cut, searing it to perfection and pairing it with rich sauces or simple herb butter.

The tenderloin, from which filet mignon is cut, is prized because it is one of the least worked muscles on the cow, resulting in its tender texture. The muscle lies beneath the ribs, next to the backbone, making it a prime location for tenderness.

Filet Mignon Cooking Techniques

Filet mignon is often considered a special occasion dish due to its luxurious texture and flavor. Here are some popular ways to cook filet mignon:

• Pan-Seared and Oven-Finished: One of the most common methods is to sear the filet in a hot skillet and then finish it in the oven. This method creates a perfect crust on the outside while keeping the inside juicy and tender.
• Grilled: Filet mignon can also be grilled to perfection. Since it is a lean cut, it’s important to avoid overcooking, as it can dry out quickly. Grilling over high heat for a short period is ideal.
• Wrapped in Bacon: Sometimes, filet mignon is wrapped in bacon before cooking. The bacon adds extra fat and flavor, keeping the lean meat moist during cooking.

When cooking filet mignon, it’s often seasoned simply with salt and pepper to let the natural flavors shine. For an added touch, many chefs serve it with a compound butter made with herbs, garlic, or even blue cheese.

Nutritional Benefits of Filet Mignon

Filet mignon is known for its tenderness and is also a nutrient-dense cut of beef. Here are some of the nutritional benefits:

• High-Quality Protein: Like backstrap, filet mignon is an excellent source of protein, which is crucial for muscle maintenance and repair.
• Rich in B Vitamins: Filet mignon is a good source of B vitamins, including niacin, riboflavin, and B12, which support energy metabolism and the nervous system.
• Contains Essential Minerals: It also provides important minerals like zinc, phosphorus, and selenium, which are essential for various bodily functions, including immune support.

Comparing Backstrap and Filet Mignon

Type of Meat

• Backstrap: Typically from deer, elk, or other game animals, making it a popular choice for hunters.
• Filet Mignon: Comes from the tenderloin of a cow, known for its luxurious tenderness.

Flavor Profile

• Backstrap: Has a distinct wild flavor, often described as more earthy compared to beef. The flavor of backstrap can vary depending on the animal’s diet and the environment in which it was raised. Venison tends to have a more robust and natural taste, which some people describe as slightly sweet or gamey.
• Filet Mignon: Mild and tender with a delicate, almost buttery flavor that pairs well with different seasonings and sauces. Filet mignon is prized for its subtle flavor, making it an ideal candidate for pairing with rich sauces such as a red wine reduction, béarnaise, or creamy peppercorn sauce.

Texture

• Backstrap: While tender, it does not have the same melt-in-your-mouth consistency as filet mignon. The texture is firmer but still very enjoyable. The grain of the backstrap is slightly coarser, which gives it a pleasant chew without being tough.
• Filet Mignon: Exceptionally tender and soft, with a smooth, velvety texture. The texture of filet mignon is unmatched by most other cuts of beef, thanks to the fine grain and the low levels of connective tissue in the tenderloin.

Preparation and Cooking Techniques

• Backstrap: Usually grilled or pan-seared to maintain moisture. It benefits from simple seasonings like garlic, rosemary, and olive oil. Because it is so lean, overcooking backstrap can result in a tough texture. It is best served medium-rare to maintain juiciness. Marinades are also a popular way to add flavor and tenderness.
• Filet Mignon: Often seared in a cast iron skillet and finished in the oven to achieve a perfect crust. It pairs well with red wine reduction or peppercorn sauce. Filet mignon can be enhanced by basting it with butter during the cooking process, which helps to develop a richer flavor and a more luxurious mouthfeel.

Price and Availability

• Backstrap: Generally more difficult to find unless you hunt or have access to a specialty butcher. Since it comes from game animals, it is not available in most grocery stores. The price of backstrap can vary depending on availability and region, but it is often considered a delicacy by those who appreciate wild game.
• Filet Mignon: Widely available but can be expensive due to its limited size and high demand. Filet mignon is one of the most costly cuts of beef, often reserved for special occasions or fine dining experiences.

Health Considerations

• Backstrap: Leaner and lower in fat compared to most beef cuts, making it a healthier option for those looking to reduce their fat intake. Because backstrap is wild game, it is also free from added hormones or antibiotics, which makes it appealing to those seeking a more natural source of protein.
• Filet Mignon: Though higher in fat compared to backstrap, filet mignon is still a relatively lean cut compared to other beef options such as ribeye or brisket. It contains more fat, which contributes to its tender texture and flavor.

Backstrap and Filet Mignon Recipes

Grilled Backstrap with Garlic and Herbs

Ingredients:

• 2 pounds venison backstrap
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the backstrap.
4. Grill the backstrap for about 4-5 minutes per side, or until it reaches medium-rare.
5. Let the meat rest for 5 minutes before slicing and serving.

Pan-Seared Filet Mignon with Herb Butter

Ingredients:

• 4 filet mignon steaks (about 6 ounces each)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1 clove garlic, minced

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the filet mignon steaks with salt and pepper.
3. Heat olive oil in a cast iron skillet over high heat.
4. Sear the steaks for 2-3 minutes per side, then transfer the skillet to the oven.
5. Cook for an additional 5-6 minutes for medium-rare.
6. In a small bowl, mix butter, parsley, thyme, and garlic.
7. Top each steak with herb butter before serving.

Frequently Asked Questions

Is Filet Mignon the Backstrap?

No, filet mignon and backstrap are not the same. Backstrap comes from venison, while filet mignon is a cut of beef from the tenderloin. The two cuts come from different animals and have distinct flavors, textures, and cooking methods.

What is the Beef Equivalent of Backstrap?

The beef equivalent of backstrap would be the ribeye or strip loin, as they come from similar areas along the animal’s spine, though the texture and flavor vary significantly. The ribeye, like backstrap, is taken from a long muscle running along the back, but it tends to have more marbling, which gives it a richer flavor.

What is Another Name for Backstrap?

Backstrap sometimes goes by the name loin, especially when referring to venison. In culinary terms, people also call it the longissimus dorsi, which is the anatomical name for this muscle group. This muscle is the same one used for cuts like ribeye and strip steak in beef.

What Cut is the Same as Filet Mignon?

There isn’t an exact equivalent to filet mignon in venison, but the closest cut in terms of tenderness might be the inner loin or the tenderloin of the deer. This cut is also very tender and is often reserved for special dishes due to its small size and exquisite texture.

Conclusion

Both backstrap and filet mignon offer tenderness but differ greatly. Backstrap comes from game animals like deer or elk, providing a rich, earthy flavor. Filet mignon is a luxurious beef cut, known for its delicate, buttery taste. Each cut offers a unique experience, appealing to different culinary preferences.

If you have access to both, try them side-by-side to experience the differences yourself. Backstrap provides a hearty, natural flavor, perfect for rustic, outdoorsy meals, while filet mignon offers a sophisticated, melt-in-your-mouth experience, ideal for an elegant dinner, highlighting their distinct culinary qualities.