Trimming a whole beef tenderloin yourself can save you a lot of money compared to buying pre-trimmed tenderloin from the butcher. A whole untrimmed tenderloin can cost as little as $6 per pound while a pre-trimmed center-cut tenderloin can cost $25 to $30 per pound. With some basic knife skills and following the steps below you can have professional quality trimmed tenderloin at a fraction of the cost.
What You Need
- A whole untrimmed beef tenderloin (4-5 lbs)
- A sharp boning or fillet knife
- Butcher twine
- Cutting board
Step 1: Remove the Chain
The first step is to remove the chain, which is the narrow strip of meat running along the side of the tenderloin Grab the end closest to the tapered tip and pull it away gently, using your knife to sever the connective tissue Remove the chain in one piece and set it aside to use for another purpose like stir fry.
Step 2: Remove the Silver Skin
The silver skin is the thin, silvery, opaque membrane covering the tenderloin. Start by inserting the tip of your knife under the membrane, then use a gentle sawing motion to separate it from the meat. Pull up on the silver skin with one hand as you slide the knife underneath to remove it in sections. Removing the silver skin helps the tenderloin cook evenly.
Step 3: Trim Excess Fat
Use the knife tip to trim off any large pockets of hard fat remaining on the tenderloin. Be careful not to cut too deeply into the meat. Removing excess fat improves the appearance and taste of the cooked tenderloin.
Step 4: Remove Connective Tissue
Slide the knife tip under the thick white connective tissue and cut it away from the meat. Grab the tissue with one hand and pull it taut while slicing underneath to remove it in one or two large pieces. This step eliminates chewy connective tissue.
Step 5: Fold and Tie the Narrow End
To create an even thickness, fold the tapered narrow end under itself and tie at 1 inch intervals with butcher twine. This allows the tenderloin to cook evenly across its length.
Step 6: Cut the Center-Cut (Optional)
For a roast like chateaubriand, cut off the tapered and fatter ends to isolate the center section. The center-cut makes the ideal roast for serving a smaller number of people.
Step 7: Portion into Individual Steaks (Optional)
The tapered end can be sliced into filet mignon steaks. Similarly, cut the larger butt end into uniform steaks if desired. Tie steaks together if needed to create consistent thickness.
Storing and Freezing
Wrap trimmed tenderloin tightly and refrigerate for 2-3 days. For longer storage, vacuum seal and freeze individual steaks or roasts for up to 4 months.
Cooking Tenderloin
Season the meat simply with salt and pepper. Roast in a 275°F oven to an internal temperature of 125°F for medium-rare doneness. Baste with butter as it cooks for added moisture and flavor. Rest 10 minutes before slicing.
Trimming and tying a whole beef tenderloin is easier than you may think. With some simple knife skills, you can prepare tenderloin roasts and steaks to rival your local butcher. Impress your dinner guests with beautifully tied roasts or perfect steaks at a fraction of the cost.
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How to Trim a Tenderloin Roast
FAQ
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.
Should you trim your own Tenderloin?
Not only does trimming your own tenderloin save money on expensive cuts like filet mignon and chateaubriand, but it’s also a great way to guarantee a beautiful appearance and even cooking. The tenderloin is an incredible lean cut of meat that benefits from gentle handling, expert cooking, and being paired with a delicious sauce.
How long does it take to trim a beef tenderloin?
Trimming a beef tenderloin can take around 15-30 minutes, depending on the size of the cut and your experience. 6. How do I know if I have cut off too much fat? If you have removed too much fat, the tenderloin may dry out during cooking. It is recommended to leave a thin layer of fat for flavor and juiciness. 7.
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.
How do you cut a tenderloin steak?
Run your knife underneath the layer of fat and slide to the end of the cut. Next, flip the tenderloin roast over so that the membrane is underneath the cutting board to reduce the amount of meat that is lost. After that, slice the whole tenderloin steaks with your knife along the layer of fat.
What tools do you need to trim a beef tenderloin?
A sharp knife and a cutting board are the basic tools required for trimming a beef tenderloin. Ensure your knife is both sharp and sturdy for clean cuts. 5. How long does it take to trim a beef tenderloin? Trimming a beef tenderloin can take around 15-30 minutes, depending on the size of the cut and your experience. 6.
Why is trimming a beef tenderloin important?
Trimming a beef tenderloin ensures that it is free from excess fat, connective tissues, silver skin, and any other impurities that might affect the flavor and texture of the meat. In this article, we will explore the steps involved in trimming a beef tenderloin, providing you with a comprehensive guide to prepare this luxurious cut of beef.