How To Cut A Tenderloin

How To Cut A Tenderloin

Are you ready to take your culinary skills to the next level? Learning how to cut a tenderloin is an essential technique that every aspiring chef should master. This prized cut of meat, also known as filet mignon, is incredibly tender and flavorful, making it a favorite among steak lovers. Whether you’re preparing a special dinner or honing your cooking skills, here is a step-by-step guide to help you expertly carve this delectable cut of beef.

Step 1: Prep Work

Before you start cutting the tenderloin, it’s important to gather the necessary tools and prep the meat properly:

• Sharp chef’s knife: A sharp knife will make the cutting process easier and safer.
• Cutting board: Choose a stable cutting surface to ensure precision.
• Chilled tenderloin: Place the tenderloin in the refrigerator for at least 30 minutes. Chilling it will make it firmer and easier to handle.

Step 2: Removing the Silverskin

The first step in cutting a tenderloin is to remove the tough and chewy silverskin. The silverskin is a thin, silver membrane that covers part of the meat. Leaving it on will result in a less enjoyable eating experience:

1. Place the tenderloin on the cutting board with the tapered end facing away from you.
2. Locate the silverskin by sliding your fingers along the tenderloin until you feel resistance.
3. Insert the tip of your knife under the silverskin at an angle and lift it slightly.
4. Gently slide your knife along the meat, separate from the silverskin, keeping the blade as close to the silverskin as possible.
5. Repeat the process until all the silverskin has been removed.

Step 3: Portioning the Tenderloin

Now that the silverskin is removed, it’s time to portion the tenderloin into individual steaks. This step allows for more flexibility in cooking and serving:

1. Determine the desired thickness of your steaks, typically 1 to 2 inches.
2. Starting from the tapered end, measure and mark the desired thickness using a ruler or your knife.
3. Hold the knife perpendicular to the tenderloin and make a gentle sawing motion to create a clean, even cut.
4. Continue to cut the remaining steaks, ensuring each piece is of uniform thickness.

Step 4: Trimming the Chain

Don’t let any part of the tenderloin go to waste! The chain is a thin strip of meat that runs alongside the main tenderloin muscle. While it may be slightly less tender, it still holds a lot of flavor. Trim and use it in stir-fries, stews, or as a separate steak:

1. Identify the chain by its thinner appearance and interconnected texture.
2. Use your knife to carefully separate the chain from the main tenderloin.
3. Trim off any excess fat or connective tissue and portion it as desired.

Step 5: Storage and Cooking

Once you’ve successfully cut the tenderloin, it’s important to store it properly and cook it to perfection:

• Wrap each portion tightly in plastic wrap or butcher paper.
• Store the portions in the refrigerator for up to three days or freeze them for long-term storage.
• When ready to cook, season the steaks with salt, pepper, and your favorite seasonings.
• Grill, broil, or pan-sear the steaks to your preferred doneness.
• Rest the steaks for a few minutes before serving to allow the juices to distribute evenly.

Conclusion

Learning how to cut a tenderloin opens a world of culinary possibilities and allows you to create mouthwatering dishes at home. With the right tools, technique, and a little practice, you’ll be able to master the art of carving this exquisite cut of beef. So, sharpen your knife, chill the tenderloin, and get ready to impress your friends and family with perfectly cut and cooked filet mignon!