Both beef tenderloin and filet mignon are relatively low in connective tissue and fat compared to other steaks
In fact, tenderloin is one of the leanest cuts of beef out there, with just 7 grams of fat per 100 gram serving.
Compared to richer cuts like ribeye, with a whopping 19 grams of fat per 100 grams of meat, tenderloin is certainly a lower-fat option.
But while this might seem like an advantage from a health perspective, a very lean cut has a few downsides
Lean cuts of meat are less forgiving of overcooking than fattier cuts, which means that just a moment's distraction can transform these steaks into expensive hockey pucks.
And what's more, marbling — which refers to the flecks of intramuscular fat you'll see on fattier cuts like ribeye
However, Aki Suzuki explains, "filet mignon, being the smaller end cut of the tenderloin, is often even more tender."
While delicious, these accompaniments increase the overall fat content of the steaks significantly, offsetting any health benefits of choosing a leaner cut of steak.