How to Cut a Whole Beef Tenderloin Like a Pro at Home

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Why Learn to Cut Your Own Beef Tenderloin?

Buying a whole beef tenderloin and trimming it yourself may sound intimidating, but it’s actually a smart way to save money and get the freshest, most flavorful cuts for your favorite recipes. Whether you’re prepping for a special occasion or just want to elevate your weeknight dinner, mastering this skill will give you confidence in the kitchen and help you enjoy restaurant-quality steaks at home.

What Is a Beef Tenderloin?

The beef tenderloin is a long, slender muscle that runs along the backbone of the cow. It’s known for being exceptionally tender, with very little fat or connective tissue. This is the cut where filet mignon, chateaubriand, and beef Wellington come from. Because of its prized texture and mild flavor, beef tenderloin is often served at celebrations and special gatherings.

Why Buy Whole Instead of Pre-Cut?

  • Cost Savings: Whole tenderloins are usually much cheaper per pound than pre-cut steaks.
  • Custom Cuts: You can decide how thick you want your steaks or roasts.
  • Fresher Meat: Cutting just before cooking ensures maximum freshness.
  • Less Waste: Use trimmings for stir-fries, stews, or even homemade beef stock.

What You’ll Need

  • Whole beef tenderloin: Usually sold “unpeeled” (with fat and silverskin), “peeled” (fat removed), or “PSMO” (Peeled, Side Muscle On).
  • Sharp boning or chef’s knife: A flexible, sharp knife is key for precise trimming.
  • Cutting board: A large, sturdy board to work on.
  • Paper towels: For patting dry and cleaning up.
  • Plastic wrap or butcher’s twine: For tying or wrapping the roast if needed.

Step-by-Step: How to Trim and Cut a Whole Beef Tenderloin

  1. Unwrap and Pat Dry

    Remove the tenderloin from its packaging and use paper towels to pat it dry. This makes it easier to handle and safer to cut.
  2. Locate the Side Muscle (“Chain”)

    Find the thin strip of meat running along one side of the tenderloin. This is called the “chain.” Gently pull it away with your fingers and use your knife to separate it if needed. Save this piece for stir-fries or ground beef.
  3. Remove Excess Fat

    Use your knife to trim off any large pieces of fat from the surface. Don’t worry about removing every bit—some fat adds flavor!
  4. Trim the Silverskin

    The silverskin is a tough, shiny membrane running along the tenderloin. Slide your knife just under the silverskin at one end, then angle the blade upward and gently slice it away in strips. Take your time—removing this makes your steaks much more enjoyable to eat.
  5. Square Off the Ends (Optional)

    If you want evenly sized steaks or a uniform roast, trim off the thin tip and any ragged ends. These scraps are great for stir-fry or kabobs.
  6. Decide How You Want to Cut

    Now that your tenderloin is trimmed, you can portion it however you like:

    • Filet Mignon Steaks: Cut thick slices (about 1.5–2 inches) from the center section.
    • Chateaubriand Roast: Use the thickest center-cut portion for a classic roast.
    • Tenderloin Tips: The ends and smaller pieces are perfect for stir-fries or skewers.
  7. Tie It Up (For Roasting)

    If you’re roasting the whole tenderloin, tuck any thin ends under and tie the roast with butcher’s twine every few inches. This helps it cook evenly.
  8. Store Properly

    If you’re not cooking right away, wrap the trimmed tenderloin tightly in plastic wrap and refrigerate for up to two days. For longer storage, freeze in airtight packaging.

Tips for Success

  • Use a sharp knife! Dull blades make trimming harder and less safe.
  • Work slowly and carefully. There’s no rush—precision pays off.
  • Save all trimmings. Even scraps can be delicious in other recipes.
  • If nervous, ask your butcher for advice. They’re usually happy to help!

What Can You Make With Beef Tenderloin?

  • Filet mignon steaks: Pan-seared, grilled, or oven-roasted for a melt-in-your-mouth experience.
  • Beef Wellington: Wrapped in pastry with mushrooms and pâté for a show-stopping main course.
  • Tenderloin roast: Perfect for holidays or special occasions.
  • Kabobs or stir-fry: Use trimmings and tips for quick, tasty meals.

Frequently Asked Questions

How much does a whole beef tenderloin weigh?

A whole beef tenderloin usually weighs between 4 and 6 pounds before trimming. After trimming, you’ll get about 3–4 pounds of usable meat.

How many people does one whole tenderloin serve?

If serving as steaks, plan on about 6–8 ounces per person. A whole trimmed tenderloin can serve 8–12 people, depending on portion size.

Should I trim my tenderloin before freezing?

You can trim before or after freezing, but trimming before makes it easier to portion later. Wrap well to prevent freezer burn.

Can I ask my butcher to trim it for me?

Absolutely! Most butchers will trim your tenderloin at no extra charge—just ask when purchasing.

The Bottom Line

Trimming and cutting a whole beef tenderloin at home isn’t just a great way to save money—it’s also an impressive skill that lets you customize your cuts for any recipe. With just a sharp knife and a little patience, you’ll soon be serving up perfectly portioned steaks or roasts that will wow your family and friends. Happy cooking!

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