How to Cut a Whole Beef Tenderloin
As someone who loves to cook, I’m always looking for ways to save money on expensive cuts of meat. One great way to do this is by purchasing and butchering whole subprimals yourself. This allows you to get premium cuts like filet mignon at a fraction of the cost. In this article, I’ll walk you through the process of breaking down a whole beef tenderloin from start to finish.
What is Beef Tenderloin?
The tenderloin is one of the most tender cuts on a steer or heifer. It sits inside the hindquarter, tucked under the backbone in an area known as the short loin or psoas major. Because this muscle doesn’t get much use, it remains very tender. When fabricated into cuts like filet mignon, tenderloin is one of the most expensive cuts by the pound you can buy.
Understanding the Whole Muscle
When you first remove a full beef tenderloin from the cryovac package, it may look rather unappetizing and gnarly. This is because the outer surface still has the chain, heavy connective tissue and silverskin attached. Once these are removed, the supple tenderloin is revealed. There are three main sections of the tenderloin you need to understand:
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The Large End (Butt End): This will later be cut into filet mignon steaks. It has the largest diameter.
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Center Section: The most uniform section that produces beautifully shaped medallions or tournedos when sliced.
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The Tail: The narrower end that tapers off. This end can be used for stir fries or stew meat.
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The Chain: A tough strip of connective tissue running along the side of the tenderloin. It should be removed and discarded.
What You’ll Need:
- Sharp breaking knife or boning knife
- Cutting board
- Two bowls – one for trim and one for usable meat
Step-By-Step Breakdown:
- Remove from Packaging
Open the vacuum-sealed bag over a sink to catch any purge. Rinse if desired and pat dry.
- Remove the Chain
Run your knife under the chain to detach it from the main muscle. Pull it off by hand and discard.
- Trim the Silverskin and Fat
Use the tip of your knife to cut under and remove the silverskin. Also trim off any large fat deposits.
- Remove the Tail
Cut off the narrower tail end where the tenderloin starts tapering. Set aside for stir fry meat.
- Cut the Butt End
Square up the larger butt end so it has straight sides. This can then be cut into filet steaks.
- Portion the Center
Working from the butt end back, cut the center section into uniform 1-2 inch medallions.
- Separate the Trim
Collect any usable trim from the cutting process to grind for burger or stew meat.
What To Do With Your Cuts:
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Grill or pan sear the medallions as-is for tender filet mignon.
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Make kebabs with the tail sections.
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Use the butt end for larger filets or Chateaubriand.
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Grind usable trim for burger patties or stew meat.
With a sharp knife, a little know-how and some practice your skills will improve each time you break down one of these tenderloins. You’ll end up with the most luscious and tender steaks imaginable at a great value. Just be sure to remove all that unappetizing silverskin first!
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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.
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. But there’s also a satisfaction from finding a use for the trim and side muscles and maximising your purchase.
As the name would suggest, the tenderloin is the most tender muscle on the animal. It’s tucked away in the hindquarter where it doesn’t get a whole lot of use, so it’s far more tender than those muscles that work much harder (like cheeks!) . Of course, since it is the most tender cut, it’s also the most expensive per pound. Particularly filet mignon steaks, which are cut from the very centre of the muscle (considered the best part).
What it has in tenderness, it can sometimes lack in flavor, which is where the quality of beef comes in. Prime beef, the very top USDA grading, is known for it’s generous marbling. Marbling are those tiny seams of fat running through the meat – and fat is what gives you even more tenderness and flavor.
So let’s do the math – if you are taking the highest grade of the most tender muscle, you are talking about a very luxurious experience. But, luxury doesn’t always have to be expensive! Firstly, you’re saving $ per lb by buying the whole muscle. The less work the butcher has to do, the more your wallet benefits. Secondly, you can be smart about where you purchase your beef. Some grocery stores and bulk clubs have excellent pricing.
So now that you know what to get, and how to get it, here’s how to butcher a whole tenderloin:
How To Butcher A Beef Tenderloin
FAQ
How many people will a 4.5 lb beef tenderloin feed?
It’s actually fairly easy to figure out how much beef tenderloin per person you need to buy: Simply purchase 8 ounces (1/2 pound) of meat for each guest. If you’re feeding six people, you’ll need 3 pounds of meat. For a larger crowd, say 12 people, you’ll need closer to 6 pounds of meat.
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?
If you’d like, you can trim down the whole tenderloin to just the center cut by cutting off the fat and narrow ends. Those ends can then be reserved for use in another dish, or further sliced to be grilled or pan-seared as steaks. Beef tenderloin is the most expensive cut of meat on the steer.
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.
Can you cook a whole beef tenderloin?
Once cut, the steaks can be cooked immediately, or vacuum sealed, refrigerated or frozen and saved for later. Buying and butchering a whole tenderloin is a great way to make your beef dollars stretch further, especially on this super luxe cut.
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. What is Beef Tenderloin?
What is the tip end of a beef tenderloin?
The tip end of the beef is the small, delicate end that can be made into tournedos steaks. The chain is also attached to the tenderloin. The chain looks like a thin cut of beef and runs down the length of the tenderloin. You’ll need to remove the chain from your tenderloin before you cook it. How to Cut Tenderloin?
How do you cut a tenderloin tail?
The tail end of the tenderloin, the most tender end, can be cut into individual filet mignon steaks or smaller tenderloin tips and tied off with kitchen twine to secure them. Before discarding the chain, look to remove any large pieces of meat. These scraps are perfect for other quick-cooking beef recipes.