Beef tenderloin, also known as filet mignon, is considered one of the most tender cuts of beef. When trimmed and cooked properly, it makes for an incredibly tender and flavorful roast. However, tenderloins can be quite expensive, especially when purchased already trimmed from a butcher. Buying an untrimmed, whole beef tenderloin and trimming it yourself can save you a lot of money. With just a sharp knife and a little know-how, you can have restaurant-quality tenderloin at home for a fraction of the cost.
Why Trim It Yourself?
Whole, untrimmed beef tenderloins are significantly cheaper per pound than trimmed, center-cut tenderloins from a butcher. An untrimmed tenderloin may cost $7-10 per pound, while a pre-trimmed center-cut can cost $25 per pound or more. By investing 10-15 minutes of trimming time, you can save up to 70% off the price.
Trimming the tenderloin yourself also allows you to remove all silverskin and excess fat precisely to your preferences Quality butchers do a good job trimming, but nothing beats having full control over the process
What You’ll Need
Trimming a tenderloin properly requires very little equipment – just a sharp, thin-bladed knife like a boning knife. A cutting board, paper towels, twine, and your beef tenderloin are the only other necessities
Step 1: Remove the Side Muscle
Beef tenderloins have a long, thin muscle running along the side, called the “chain.” Locate the chain muscle and use your knife to detach it from the main muscle. Pull it away gently with your hands. The chain can be saved for stew meat or trimmed further for kabobs.
Step 2: Remove the Silverskin
Silverskin is a thin silvery membrane covering the tenderloin. It will make the meat tough if not removed. Start by inserting the tip of your knife under the silverskin near the middle. Keep the blade close to the silverskin angled slightly outward. Gently pull the skin taut with one hand while slicing with the other. When a section of silverskin is freed, grip it and pull it off slowly while slicing. Repeat until all silverskin is removed.
Step 3: Trim Excess Fat
Use your knife to trim off any large pockets of fat remaining on the tenderloin. Be mindful not to remove too much – some fat bastes the meat during cooking. Remove just the very thick layers.
Step 4: Isolate the Center-Cut
The center portion of the tenderloin, known as the chateaubriand, is the most even shape for roasting. Locate this section in the middle. It will be 2-3 inches across at the widest spot. Remove the tapered tail and the large side muscle at the thick end. Square off the edges for a neat shape.
Step 5: Tie the Roast Evenly
To ensure even cooking, fold under the tapered tail and tie the roast with twine at 1-inch intervals. This provides structure and holds the meat in a uniform shape during roasting.
Step 6: Prepare and Cook as Desired
Once trimmed and tied, your tenderloin is ready for your recipe. Season the meat, set your cooking method, and roast for perfect doneness. Let rest before slicing and serving.
Additional Tips
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Choose a tenderloin between 4-5 pounds to yield a nice 2-3 pound center-cut roast.
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Save trim scraps for quick-cooking dishes like stir fry. Freeze them if not using immediately.
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You can trim the tapered tail into a small roast by folding under and tying.
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Dry the tenderloin well before trimming. Wetness makes it slippery and difficult to work with.
With a sharp knife, a few simple steps, and a whole untrimmed tenderloin, you can have the most tender and delicious roast beef at a fraction of the price of buying it pre-trimmed. Your guests will be impressed by your skill with just a little hands-on effort.
Removing the Chain
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When youve got the tenderloin on the table, youll notice that theres a tapered end and a fat end. Along the length of it, youll also find a narrow strip of meat that is only loosely attached to the main bit. This is known as the “chain,” and should be removed for roasting. Grab the end of it closest to the tapered side of the tenderloin, then pull it away from the rest of the meat. It should come off very easily, requiring only a little snip with the tip of your knife at the end to remove it completely.
The meat from this chain can be salvaged by carefully trimming away any extra fat or connective tissue. Its great in stir-fries or quick stews.
The whole beef tenderloin
This is what a whole beef tenderloin looks like. The thin end is like a tail, and the thick end has big flappy bits on the sides (yes, this is the professional terminology I use throughout this post).
The tenderloin pictured weighs 1.8 kg (3.5lb) and has been trimmed of excess fat (sometimes they come with a layer of fat covering the whole piece). But it still has the silver skin on it, which is the thin transparent layer than looks silver (hence the name), which we remove in step 2.
Economical whole beef tenderloin is typically sold in vac packs because it extends the shelf life which means it can be sold at a better price. It will be wet and slippery, so dry it off with paper towels so it’s easier to handle.
How to Trim a Tenderloin Roast
FAQ
Do you have to trim a beef tenderloin?
A whole beef tenderloin will typically be covered in fat and a layer of silver skin (a tough, connective tissue) that should be trimmed before cutting into a roast or steaks. You can ask for it to be trimmed at your butcher or grocer, but if you follow along, you’ll be able to do it yourself.
Do you have to remove the silverskin from beef tenderloin?
The tenderloin is covered with a white sheen of connective tissue called “silver skin.” Silverskin is extremely tough and will not break down during the cooking process. It’s essential to remove all of the silver skin from the tenderloin so it will be as tender as possible.
How do you cut a beef tenderloin?
Trim the entire tenderloin as you normally would. Use your fingers to peel back the topmost layer of fat to identify the seam that distinguishes the chain from the main tenderloin. Run your knife along this seam to cut away the chain. Slide your knife between the layer of fat called the silver skin and the main tenderloin.
Can You trim a beef tenderloin?
Although trimming a beef tenderloin may initially seem difficult, with some practice and the right equipment, it’s actually quite simple. In addition to saving money on pricey cuts like filet mignon and chateaubriand, trimming your own tenderloin is a great way to ensure a lovely appearance and even cooking.
Can You butcher a whole tenderloin?
How to butcher a whole tenderloin (and cut your own filets!) Buying and butchering a whole tenderloin is a great way to make your beef dollars stretch further, especially on this super luxe cut. The nice part about doing light butchering on a tenderloin at home is the freedom to cut the biggest and most deluxe steaks for yourself.