Ingredient substitution guide
Best substitutes for beef tenderloins
Best swap for beef tenderloins: Beef sirloin steaks, similar cooking method; slightly less tender.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Beef Tenderloins?
The best swap for Beef Tenderloins is Beef Sirloin Steaks, similar cooking method; slightly less tender. Another option is Beef Strip Steaks (New York Strip), 1:1; more marbling, slightly chewier. The table below also lists Beef Ribeye Steaks, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Beef sirloin steaks | similar cooking method; slightly less tender How to use it: Use the same weight. |
| Beef strip steaks (New York strip) | 1:1; more marbling, slightly chewier |
| Beef ribeye steaks | 1:1; fattier, more flavor |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.