How to Cut Beef Tenderloin Like a Pro: Easy Step-by-Step Guide

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Beef tenderloin is one of the most prized cuts of beef, known for its tenderness and rich flavor. Whether you’re planning a special dinner or just want to impress your guests, knowing how to cut a beef tenderloin properly can make all the difference. In this guide, we’ll walk you through every step, from choosing the right piece to trimming and slicing it for perfect results every time. Let’s get started!

What is Beef Tenderloin?

Beef tenderloin is a long, narrow, and lean muscle found within the loin of the cow. It’s famous for being incredibly tender and is the source of the luxurious filet mignon. Because of its texture and flavor, it’s often reserved for special occasions, but you can enjoy it at home with just a little know-how.

Why Cut Your Own Beef Tenderloin?

  • Cost Savings: Buying a whole beef tenderloin and trimming it yourself can save you money compared to buying pre-cut steaks or roasts.
  • Customization: You get to decide the thickness of your steaks and the size of your roast.
  • Quality Control: Trimming your own meat ensures you keep only the best parts.

What You’ll Need

  • Whole beef tenderloin: Sometimes called “PSMO” (Peeled, Side Muscle On), available at most butcher shops or grocery stores.
  • Sharp boning or chef’s knife: Essential for precise cuts.
  • Cutting board: Large enough to handle the full tenderloin.
  • Papers towels: For patting dry and cleaning up.
  • Plastic wrap (optional): For easier slicing and shaping.

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

  1. 1. Remove the Tenderloin from Packaging

    Take your beef tenderloin out of its packaging and pat it dry with paper towels. This helps prevent slipping while you cut and makes trimming easier.

  2. 2. Locate the Chain

    The “chain” is a fatty, irregular strip running along one side of the tenderloin. Gently pull it away with your fingers; use your knife to cut where it connects tightly. Set aside—this can be used for stir-fries or ground beef later.

  3. 3. Trim Off Excess Fat and Silver Skin

    The silver skin is a tough, shiny membrane on the surface. Slide your knife just under one end of the silver skin, then angle it upward and slice along its length to remove it. Try not to cut too much meat away—just remove the tough membrane and any large fat deposits.

  4. 4. Shape the Tenderloin

    The tenderloin tapers at one end (the “tail”) and is thickest at the other (“head”). For even cooking, you can tuck the tail under itself and tie with kitchen twine, or simply trim it off if you want uniform steaks.

  5. 5. Decide How You Want to Cut It

    • For steaks (like filet mignon): Slice across the grain into medallions about 1.5–2 inches thick.
    • For a roast: Leave the center section whole, tying with twine for even shape and cooking.
    • For tips or stir-fry: Use the ends and chain pieces for smaller cuts.

  6. 6. Slice Evenly

    If cutting steaks, use smooth, even strokes with your sharp knife. For a roast, tie with twine every 1–2 inches to keep its shape during cooking.

Pro Tips for Cutting Beef Tenderloin

  • Chill before slicing: A cold tenderloin is easier to trim and slice cleanly.
  • Use a sharp knife: This prevents tearing and ensures even cuts.
  • Tie your roast: If roasting, tying helps maintain an even shape for consistent cooking.
  • Save trimmings: The chain and tail make excellent stir-fry or can be ground for burgers.

How to Store Beef Tenderloin

  • Refrigerate: Wrap tightly in plastic wrap or butcher paper and use within 3–5 days.
  • Freeze: For longer storage, wrap in plastic then foil, or use a vacuum sealer. Label with date and use within six months for best quality.

Cuts from Beef Tenderloin Explained

  • Filet Mignon: The most tender portion, cut from the center of the tenderloin.
  • Tenderloin Roast (Chateaubriand): A thick center-cut roast, perfect for special occasions.
  • Tenderloin Tips: Smaller pieces from the ends or chain—great for quick sautés or stir-fries.

Serving Ideas for Beef Tenderloin

This luxurious cut shines with simple preparation—season with salt, pepper, a drizzle of olive oil, and roast or grill to medium-rare. Serve with classic sides like roasted potatoes, green beans, or a rich red wine sauce for an unforgettable meal.

Frequently Asked Questions

Do I need to remove all the fat?

No—leave a thin layer for flavor, but trim away any large deposits and all silver skin for best texture.

Can I ask my butcher to trim it?

Absolutely! Most butchers will trim your tenderloin for you if you ask. However, doing it yourself saves money and gives you more control over the final product.

How thick should I cut filet mignon steaks?

A thickness of about 1.5–2 inches is ideal for even cooking and a juicy center.

What’s the best way to cook beef tenderloin?

Searing in a hot skillet then finishing in the oven is popular for steaks; roasting works well for whole pieces. Always let your meat rest before slicing for maximum juiciness!

What can I do with leftover trimmings?

The chain and tail pieces are great for stir-fries, kabobs, or grinding into burgers—don’t let them go to waste!

Final Thoughts

Cutting your own beef tenderloin might seem intimidating at first, but with a sharp knife and some patience, you’ll get restaurant-quality results at home. Plus, you’ll save money and have delicious trimmings for other meals. So grab that tenderloin, follow these steps, and enjoy one of beef’s finest cuts any time you please!

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