Beef tenderloin is one of the most prized cuts of beef, loved for its tenderness and flavor. But before you can roast or grill it to perfection, there’s an important step you shouldn’t skip: trimming. If you’ve ever wondered how to trim a beef tenderloin at home, you’re in the right place! In this friendly guide, we’ll walk you through everything you need to know to prepare your tenderloin like a chef, save money, and get the best results every time.
Contents
Why Trim Your Own Beef Tenderloin?
Buying a whole, untrimmed beef tenderloin is often much more affordable than purchasing it pre-trimmed or as filet mignon steaks. Trimming it yourself not only saves money but also gives you control over the quality and size of the cuts. Plus, you can use the trimmings for delicious broths, stir-fries, or even steak sandwiches!
What You’ll Need
- Whole beef tenderloin: Usually labeled as “PSMO” (Peeled, Side Muscle On).
- Sharp boning or fillet knife: A flexible, sharp knife makes trimming easier and safer.
- Cutting board: Preferably a large, sturdy one.
- Paper towels: For drying the meat and cleaning up.
- Plastic wrap or butcher’s twine (optional): For tying the roast if needed.
Step-by-Step: How to Trim a Beef Tenderloin
1. Unwrap and Dry the Tenderloin
Remove the beef tenderloin from its packaging and gently pat it dry with paper towels. This helps prevent slipping while you work and makes trimming easier.
2. Identify the Parts
- Main muscle (center-cut): The thickest, most uniform part—ideal for roasting or cutting into steaks.
- Chain (side muscle): A fatty, loosely attached strip running along one side.
- Silver skin: A tough, silvery membrane covering parts of the tenderloin.
- Tapered ends: The thin “tail” at one end and a thicker “head” at the other.
3. Remove the Chain
The chain is a fatty, uneven strip attached to one side of the tenderloin. Slide your fingers under it to separate it from the main muscle. Use your knife to gently cut away any connective tissue holding it on. Don’t throw out the chain! It’s great for stir-fries or ground beef.
4. Trim Off Excess Fat
Using your knife, carefully trim away any large chunks of fat from the surface of the tenderloin. Some fat is okay—it helps keep the meat moist—but remove anything thick or hard.
5. Remove the Silver Skin
The silver skin is a shiny, tough membrane that won’t break down during cooking. To remove it, slide your knife just under one end of the silver skin and angle it upward. Gently work the knife along the length of the tenderloin, keeping as close to the surface as possible to avoid cutting away good meat.
6. Tidy Up the Ends
The tenderloin has a thin “tail” at one end and a thicker “head” at the other. For an even roast or steaks, trim off the very thin tail and square off the head if needed. Save these trimmings for other recipes!
7. Tie It Up (Optional)
If you plan to roast your tenderloin, consider tying it with butcher’s twine or wrapping it in plastic wrap to create an even shape. This helps ensure even cooking and a beautiful presentation.
Tips for Success
- Use a sharp knife: A dull blade can slip and make trimming harder.
- Keep your workspace clean: Wipe down surfaces and wash hands frequently for food safety.
- Save all trimmings: They’re perfect for soups, stocks, or quick meals.
- Work slowly: Take your time for neat results—rushing can waste good meat.
What to Do with Trimmings?
Your trimmings are culinary gold! Here are some ideas:
- The chain: Chop it up for stir-fries, tacos, or grind it for burgers.
- Fat and silver skin: Use these in beef stock for extra flavor (just remove before serving).
- Tapered ends: Sauté or grill for steak sandwiches or salads.
Slicing Steaks from Your Tenderloin
- Chill first: Place your trimmed tenderloin in the fridge for about 30 minutes—this firms up the meat for cleaner cuts.
- Slice evenly: Using your sharp knife, cut across the grain into your preferred thickness (usually 1.5-2 inches for filet mignon).
- Tie if necessary: For smaller steaks from the tapered end, tie with twine to help them hold their shape during cooking.
Caring for Your Knife
A sharp knife is essential for trimming meat safely and efficiently. Hone your knife before starting and wash it immediately after use. Avoid dishwashers—hand washing is best for longevity.
Frequently Asked Questions
Can I ask my butcher to trim my beef tenderloin?
Absolutely! Most butchers will gladly trim a whole tenderloin for you if you ask. But doing it yourself saves money and lets you use every part of the meat.
How long does trimmed beef tenderloin last in the fridge?
If properly wrapped, trimmed beef tenderloin can be refrigerated for up to three days before cooking. For longer storage, freeze it tightly wrapped for up to six months.
What’s the best way to cook trimmed beef tenderloin?
This cut is perfect for roasting whole or slicing into steaks for grilling or pan-searing. Its tenderness means it cooks quickly—aim for medium-rare to medium for best flavor and texture.
Final Thoughts
Trimming a beef tenderloin at home isn’t as intimidating as it seems—and it’s a great way to get restaurant-quality results while saving money. With a little patience and a sharp knife, you’ll be ready to impress at your next dinner party or family meal!
Ready to try? Grab a whole beef tenderloin and put your new skills to work—you’ll never go back to pre-trimmed steaks again!