Social Media

How To Cut Filet Mignon From Beef Tenderloin

How To Cut Filet Mignon From Beef Tenderloin

How to Cut Filet Mignon From Beef Tenderloin

Filet mignon is often considered one of the most tender and flavorful cuts of beef. It is a popular choice for special occasions and fine dining experiences. If you want to impress your guests with homemade filet mignon, it all starts with knowing how to properly cut it from a beef tenderloin. In this article, we will guide you through the step-by-step process.

What is Beef Tenderloin?

Beef tenderloin is a long, cylindrical cut of meat that comes from the loin of the cow. It is located beneath the ribs and below the backbone. This cut is known for its tenderness and marbling, which gives it a rich and buttery flavor.

To cut filet mignon, you will need a whole beef tenderloin, a sharp knife, and a cutting board. Follow these steps:

  1. Remove the Silver Skin: The first step is to remove the silver skin, which is a tough and chewy membrane that covers part of the tenderloin. To do this, carefully slide the tip of your knife under the silver skin and lift it away from the meat. Use a gentle sawing motion to separate the silver skin from the meat while keeping the knife blade parallel to the cutting board.
  2. Trim Excess Fat: Next, trim any excess fat from the tenderloin. While some fat is desirable for flavor, too much can make the meat greasy. Use your knife to carefully remove any visible fat, keeping it as lean as possible.
  3. Determine Filet Mignon Thickness: Decide how thick you want your filet mignon steaks to be. The standard thickness is around 1 ½ inches, but you can adjust it to your preference. Mark the desired thickness on the tenderloin using your knife as a guide.
  4. Make the Cuts: Starting at the marked point, make a straight downward cut with your knife to separate the first filet mignon steak. Continue making parallel cuts until you have cut all the desired steaks. Remember to use a smooth, sawing motion to maintain evenness in thickness.
  5. Trim the Chain: The chain is a strip of meat that runs along the side of the tenderloin. Trim it off and set it aside to use for other recipes like stir-fry or stews.
  6. Optional: Tie the Filets: While not necessary, some chefs prefer to tie the filets mignon with butcher’s twine to help them maintain their shape during cooking. To do this, wrap a piece of twine around each filet and tie it tightly.

And there you have it! You have successfully cut filet mignon from a beef tenderloin. Whether you pan-sear, grill, or roast your filet mignon, these tender cuts of meat will surely impress your dinner guests.

Remember, practice makes perfect, so don’t be discouraged if you don’t get it right the first time. With time and experience, you’ll become a pro at cutting filet mignon from beef tenderloin.

Happy cooking!

For those looking to master their skills with filet mignon, the article offers a fantastic guide on cutting filet mignon from beef tenderloin. Once you've got your perfectly cut steaks, there are several recipes you can try. The Classic Pan-Seared Filet Mignon is a great starting point to appreciate the meat's natural flavor. For a touch of elegance, the Grilled Filet Mignon with Garlic Herb Butter adds a rich, aromatic twist. If you prefer a savory and slightly sweet combination, the Filet Mignon with Balsamic Glaze is a must-try. Those who love a bit of richness should not miss the Filet Mignon with Blue Cheese Crust, which brings a tangy and creamy dimension. To impress guests, consider serving Filet Mignon with Peppercorn Sauce for a classic, peppery kick. Each of these recipes highlights the tender, juicy qualities of filet mignon, making them perfect choices for both novice and seasoned cooks.

Want to learn more about how to cut filet mignon from beef tenderloin? Share your experiences and discuss techniques with fellow cooking enthusiasts in the Cooking Techniques forum.
What is filet mignon?
Filet mignon is a highly prized and tender cut of beef that comes from the tenderloin area of the cow. It is known for its delicate texture, rich flavor, and melt-in-your-mouth tenderness.
How do I select a beef tenderloin for cutting filet mignon?
When selecting a beef tenderloin, look for one that is firm and bright red in color. The meat should have good marbling, which indicates flavor and tenderness. Additionally, choose a tenderloin that is relatively uniform in thickness for consistent filet mignon cuts.
What tools do I need to cut filet mignon from beef tenderloin?
To cut filet mignon from a beef tenderloin, you’ll need a sharp boning knife and a sturdy cutting board. It’s also helpful to have a meat mallet or butcher’s twine to shape the filets, although these are optional.
How should I prepare the beef tenderloin before cutting filet mignon?
Before cutting filet mignon, it’s important to trim any excess fat or silver skin from the beef tenderloin. This can be done using a sharp knife, carefully removing the unwanted portions while retaining as much of the tender meat as possible.
How do I cut filet mignon steaks from the beef tenderloin?
To cut filet mignon steaks, start by slicing the beef tenderloin crosswise into medallions of your desired thickness. Aim for cuts that are about 1.5 to 2 inches thick. Once the medallions are cut, use the palm of your hand or a meat mallet to gently press down on each piece to flatten them slightly.
What cooking methods work well for filet mignon?
Filet mignon is a versatile cut that can be prepared using various cooking methods. Some popular options include grilling, pan-searing, and oven roasting. Additionally, wrapping filet mignon in bacon or topping it with a sauce can add extra flavor and moisture during the cooking process.
How should I season filet mignon before cooking?
Filet mignon is naturally flavorful, so simple seasoning is often best. Consider using a sprinkle of kosher salt and freshly ground black pepper to enhance the meat’s natural flavors. Additionally, you can experiment with herbs and spices like garlic powder, rosemary, or thyme to add an extra layer of taste.

Was this page helpful?