how to cut a beef tenderloin

How to Cut a Beef Tenderloin – A Step-by-Step Guide for Beginners

The beef tenderloin is considered one of the most tender flavorful and expensive cuts of beef. Also known as the filet mignon, this cut comes from the short loin primal cut near the cow’s back. When removed from the carcass the whole tenderloin looks quite odd and intimidating. However, with some basic butchery skills and the right tools, you can easily break down a whole tenderloin into beautiful steaks and roasts to enjoy.

In this detailed guide, I’ll walk you through the entire process of cutting your own beef tenderloin steaks at home. Here’s what we’ll cover

• What to Look for When Buying a Whole Tenderloin
• Necessary Tools for Cutting Tenderloin
• Step-by-Step Instructions
• Tips for Best Results
• What Cuts You Get from a Tenderloin

Let’s get started!

What to Look for When Buying Whole Tenderloin

When selecting a whole beef tenderloin to cut yourself, here are a few things to look for:

• Size – Tenderloins generally range from 4 to 6 pounds. Select one based on how many servings you need.

• Appearance – Choose a tenderloin with bright red color and white fat marbling throughout. Avoid any with dry, brown areas.

• Packaging – Make sure the cryovac packaging isn’t torn or leaking. There shouldn’t be large pooling of blood inside.

• Price – Expect to pay $12-16 per pound for a whole, untrimmed tenderloin. Buying it whole saves money over pre-cut filet mignon.

• Sell-by date – Pick one with a sell-by date at least 4-7 days out to allow time to cut it yourself.

Once you’ve selected the perfect whole tenderloin, you’re ready to start cutting.

Tools Needed for Cutting Beef Tenderloin

Cutting your own tenderloin requires just a few essential tools:

• Sharp knife – A sharp, thin 8 to 10-inch slicing or boning knife works best.

• Cutting board – Use a large wooden or plastic cutting board to protect your counters.

• Kitchen shears – Shears easily cut through membranes on the tenderloin.

• Kitchen twine – Useful for trussing the tenderloin if desired.

• Storage containers – Have ready some zip top bags or vacuum seal bags.

• Towels – Keep some paper towels handy while cutting to absorb excess moisture.

Step-by-Step Instructions for Cutting a Whole Tenderloin

Follow these simple steps for cutting perfect tenderloin steaks and roasts:

1. Remove from Packaging
   Carefully open the vacuum-sealed packaging, allowing juices to collect in the bag. Remove the tenderloin onto a cutting board and pat dry thoroughly with paper towels.

2. Trim Off Side Muscle
   On one side is a long, thin muscle called the chain or side muscle. Use a boning knife to carefully slice along its seam and remove this entire muscle. Trim off any excess fat or silver skin, reserving the chain for stew meat.

3. Remove the Silverskin
   Use a sharp knife to slice under the thick white connective tissue or “silverskin” covering the tenderloin. Pull it off slowly while sliding the knife under the membrane. Removing all silverskin helps the tenderloin cook evenly.

4. Cut Off the Tail End
   The tapered, narrower tip or “tail” of the tenderloin has a different texture. For even cooking, trim off the tail end. Reserve this meat for stewing or dicing into cubes.

5. Truss the Tenderloin
   To help the tenderloin hold its shape during roasting, tie pieces of kitchen twine around it at regular intervals. Make sure twine is secured snugly.

6. Cut into Steaks
   For tenderloin steaks or filet mignon, cut the tenderloin crosswise into 1-2 inch thick medallions. For more uniform steaks, start at the wider center and move outward.

7. Prepare and Store
   Vacuum seal steaks in individual or bulk bags. Refrigerate for 2-3 days or freeze for up to 4 months.

Tips for Cutting the Perfect Tenderloin

Follow these handy tips and tricks for best results when cutting your own beef tenderloin at home:

• Let the tenderloin sit at room temperature for 30 minutes before cutting. This makes it easier to handle and slice.

• Sharpen your knife before and during the process for clean, smooth cuts.

• Cut against the grain of the meat for more tenderness. Tenderloin grain runs lengthwise.

• Work slowly and carefully. Rushing can lead to uneven cuts.

• Save all scraps to use for stews, ground beef or kebabs.

• Chill cut steaks before vacuum sealing or freezing to preserve freshness longer.

• Label all bags with cut, quantity and date for easy identification.

• Use the tenderloin tail for recipes like Stroganoff or kebabs which do well with cubed meat.

What Cuts Result from a Whole Tenderloin

When broken down properly, a whole beef tenderloin yields several high-value cuts:

• Tenderloin steaks or Filet Mignon – Cut from the widest central part of the tenderloin into 1-2 inch steaks. The most tender and expensive cuts.

• Tenderloin Roast – Leaving the center whole makes an impressive roast suitable for holidays or special dinners.

• Tournedos or Medallions – Mini filet steaks from the tapered tail end. Great for fancy dinners.

• Stew Meat or cubes – Trimmings and chain meat are perfect for stews, kebabs, stir fry.

With some basic skills and tools, you can turn a whole beef tenderloin into a variety of delicious cuts to enjoy. Follow this easy step-by-step guide for cutting your own tenderloin steaks at home. In no time, you’ll be enjoying restaurant-quality filet mignon at a fraction of the cost.