How To Cut Up A Whole Beef Tenderloin

Are you ready to take your culinary skills to the next level? Learning how to cut up a whole beef tenderloin is a great way to impress your friends and family with a restaurant-quality meal. The tenderloin, also known as filet mignon, is one of the most prized cuts of beef due to its tenderness and flavor. By mastering the art of cutting up a whole beef tenderloin, you can save money by purchasing the whole loin and customizing the cuts to your liking. Here’s a step-by-step guide to help you become a pro at butchering a whole beef tenderloin.

Step 1: Gather Your Tools

Before you begin, make sure you have the right tools for the job. Here’s what you’ll need:

Sharp chef’s knife
Boning knife
Cutting board
Kitchen twine

Step 2: Remove the Side Muscle

Start by removing the side muscle, also known as the chain, from the tenderloin. This long, thin strip of meat can be tough if cooked with the rest of the tenderloin. Use a sharp boning knife to carefully separate the side muscle from the main tenderloin. Set it aside for later use in stir-fries or stews.

Step 3: Trim Off Excess Fat

Next, it’s time to trim off any excess fat from the tenderloin. While some fat can add flavor during cooking, too much can make the meat greasy. Use your chef’s knife to carefully remove the excess fat, leaving a thin layer to enhance the flavor and texture of the meat.

Step 4: Decide on the Cuts

Now comes the fun part – deciding on the cuts you want to make. With a whole tenderloin, you have several options:

Filet Mignon Steaks: Cut 1 1/2 to 2-inch thick slices from the center of the tenderloin. These will be your delicious, juicy filet mignon steaks.
Chateaubriand: Cut a thick center portion from the narrow end of the tenderloin. This is a classic roast that is perfect for special occasions.
Tournedos: Cut 1 to 1 1/2-inch thick slices from the smaller end of the tenderloin. These smaller steaks are perfect for individual portions or can be wrapped in bacon for extra flavor.
Beef Medallions: Cut smaller, 1-inch thick slices from the tapered end of the tenderloin. These petite steaks are great for appetizers or lighter meals.

Step 5: Tie the Filet Mignon

If you chose to cut filet mignon steaks, it’s a good idea to tie them to ensure they cook evenly. Use kitchen twine to tie each steak around its circumference, securing it in place. This will help the steaks maintain their shape during cooking.

Step 6: Store and Cook

Once you have finished cutting up the beef tenderloin, it’s time to store or cook the meat. If you’re not planning to use it immediately, wrap the cuts tightly in plastic wrap or vacuum-seal them and store them in the refrigerator. Remember to label each cut so you can easily identify it later. When you’re ready to cook, follow your favorite recipe or try grilling, pan-searing, or roasting the tenderloin for a mouthwatering meal.

So there you have it – a step-by-step guide on how to cut up a whole beef tenderloin. With practice and a little bit of patience, you’ll soon become a pro at butchering this premium cut of meat. Experiment with different cuts and recipes to create unforgettable dining experiences right at home. Happy cutting!

Have questions or tips on how to cut up a whole beef tenderloin? Join the discussion in the Cooking Techniques forum and share your expertise!

FAQ:

What tools do I need to cut up a whole beef tenderloin?

To efficiently and effectively cut up a whole beef tenderloin, you will need a sharp chef’s knife, a cutting board, a boning knife (optional), a sharpening steel or honing rod, and a set of kitchen shears.

How should I handle the beef tenderloin prior to cutting?

It is important to let the beef tenderloin come to room temperature before cutting. This will help with the even distribution of heat during cooking. Additionally, make sure the tenderloin is properly thawed if it has been frozen.

How do I remove the silverskin from the beef tenderloin?

Silverskin is a tough connective tissue that needs to be removed before cutting up the tenderloin. To do this, use a sharp knife and carefully slide it under the silverskin, lifting as you go. Work your way along the tenderloin, separating the silverskin from the meat. Alternatively, you can use kitchen shears to gently lift and cut the silverskin away.

What are the different cuts I can make from a whole beef tenderloin?

A whole beef tenderloin can be cut into different portions depending on your desired presentation or recipe. Common cuts include filet mignon steaks, chateaubriand (center-cut roast), tournedos, or beef medallions. You can also portion it into smaller steaks, such as petite filets.

How thick should I cut the beef tenderloin steaks?

The thickness of the steaks will depend on personal preference and the cooking method you plan to use. Generally, a steak that is about 1 to 1.5 inches thick is a good starting point. Thicker steaks will result in a rarer center, while thinner steaks will cook more quickly and have a more well-done center.

Can I use the trimmings for anything after cutting up the beef tenderloin?

Absolutely! The trimmings from a whole beef tenderloin are great for making ground beef or can be used in recipes that call for small pieces of beef. You can also save the trimmings to make a delicious beef broth or stock.

How should I store the cut-up beef tenderloin?

To store the cut-up beef tenderloin, wrap it tightly in plastic wrap or place it in an airtight container. It is best to refrigerate the meat and use it within 2 to 3 days. If you need to store it for a longer period, freezing is recommended. Make sure to label and date the packages before placing them in the freezer.

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How To Cut Up A Whole Beef Tenderloin