Slice Perfect Steaks: How to Cut Beef Tenderloin at Home

Ever dreamed of serving up a restaurant-quality filet mignon without the hefty price tag? You absolutely can! Learning how to cut beef tenderloin into steaks at home is a game-changer. It’s surprisingly straightforward, incredibly rewarding, and a fantastic way to save money while still enjoying gourmet meals. Forget pre-cut options; this guide will walk you through transforming a whole beef tenderloin into beautiful, perfectly portioned steaks that will impress any guest – or just yourself!

Why Cut Your Own Beef Tenderloin?

Opting for a whole beef tenderloin over pre-cut steaks offers several fantastic benefits:

• Significant Cost Savings: A whole tenderloin is often considerably cheaper per pound than individual steaks. The savings can be substantial, especially for a special occasion meal.
• Ultimate Control: You dictate the thickness of each steak, ensuring consistency or customizing for different preferences. Plus, you control the trimming, ensuring minimal waste and maximum deliciousness.
• Superior Freshness: You know exactly when the meat was prepared, often resulting in a fresher, more flavorful product compared to pre-packaged cuts.
• Culinary Skill Boost: Mastering this technique adds a valuable skill to your kitchen repertoire, giving you confidence and satisfaction.

Understanding Beef Tenderloin

The beef tenderloin, often called the “king of beef cuts,” is renowned for its incredible tenderness and lean texture. It comes from the loin of the cow, a muscle that doesn’t get much exercise, contributing to its melt-in-your-mouth quality. This is where premium cuts like filet mignon, Chateaubriand (the large center cut), and tournedos (smaller medallions) originate.

Gather Your Tools

Before you begin, make sure you have these essentials:

• Super Sharp Knife: A long, thin, flexible boning knife or a sharp chef’s knife is crucial. Sharpness makes clean cuts easy and safe.
• Large, Stable Cutting Board: A non-slip surface provides safety and space.
• Kitchen Twine (Optional): For tying individual steaks to help them hold their shape and cook evenly.
• Ruler or Measuring Tape: For precise, consistent steak thickness.
• Paper Towels: For drying the meat.
• Tray or Plate: To hold trimmings and cut steaks.

Step-by-Step Guide to Cutting Beef Tenderloin into Steaks

1. Prepare Your Tenderloin: Chill Out!

For easier handling, place your whole beef tenderloin in the refrigerator for 30-60 minutes before cutting. A slightly chilled, firmer tenderloin is much easier to slice cleanly. Once chilled, pat it thoroughly dry with paper towels to improve your grip and make trimming easier.

2. Tackle the Silverskin

The silverskin is a thin, silvery membrane on one side of the tenderloin. It’s tough, doesn’t break down during cooking, and is inedible, so it needs to go. To remove it:

1. Slide the tip of your sharp knife just under one end of the silverskin.
2. Angle the blade slightly upwards, keeping it as close to the silverskin as possible without cutting into the meat.
3. Grip the freed piece of silverskin firmly with your other hand, pulling it taut.
4. Continue to slice, working your knife along the length of the silverskin, using a gentle sawing motion while pulling the membrane up. Aim to remove it in one long strip if possible.

3. Detach the “Chain”

On one side of the tenderloin, you’ll find a longer, looser piece of muscle attached by fat and connective tissue. This is often called the “chain.” It’s delicious but less tender than the main tenderloin muscle. Use your fingers and knife to gently separate it from the main tenderloin. You can save the chain for stir-fries, stews, or ground beef.

4. Trim the Head and Tail

The beef tenderloin has a thicker “head” end and a thinner, tapered “tail” end. Both need some attention:

• The Head: This broader section can be squared off or trimmed into a larger roast (like Chateaubriand) or cut into smaller, thicker tournedos.
• The Tail: The very end is often too thin for uniform steaks. You can trim it off and use it for stir-fries, beef skewers, or medallions.

Aim to create a roughly uniform log-shape from the main center section of the tenderloin – this is where your prime steaks will come from.

5. Cut Your Steaks!

Now for the main event – slicing those beautiful steaks!

1. Measure for Evenness: Decide on your desired steak thickness. A classic filet mignon is typically 1.5 inches thick, but anywhere from 1 to 2 inches works well. Use your ruler to mark out consistent intervals along the tenderloin.
2. Make Clean, Perpendicular Cuts: Place the tenderloin flat on your cutting board. With a single, smooth, decisive stroke, cut straight down through the meat, perpendicular to the cutting board. Avoid sawing motions, as this can tear the muscle fibers.
3. Tie if Desired (for perfection): If your steaks aren’t perfectly round or if they have a bit of a loose flap, you can tie them with kitchen twine. Wrap the twine around the circumference of each steak and tie a knot. This helps them hold their shape and cook more evenly.

Pro Tips for Tenderloin Triumph

• Keep it Cold: Work quickly to keep the tenderloin chilled, as warmer meat is harder to cut precisely.
• Sharpen Up: A dull knife is not only inefficient but also dangerous. Always use a very sharp blade for clean cuts.
• One Cut Does It: Aim for a single, decisive pass with your knife rather than multiple sawing motions.
• Don’t Over-Trim: While you want to remove silverskin, don’t obsess over every tiny bit of fat. A little fat adds flavor, and you can always trim more after cooking if needed.
• Rest Your Steaks: After cooking, always let your tenderloin steaks rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bite.

Storing Your Freshly Cut Steaks

Once you’ve cut your steaks, you’ll want to store them properly:

• Refrigerator: Wrap individual steaks tightly in plastic wrap or place them in an airtight container. Use them within 2-3 days for best quality.
• Freezer: For longer storage, wrap each steak individually in plastic wrap, then a layer of aluminum foil, and finally place them in a freezer-safe bag. Label with the date. They’ll stay good for 3-4 months. Thaw in the refrigerator overnight before cooking.

Time to Cook!

Once your beautiful tenderloin steaks are ready, simply bring them to room temperature, season generously, and cook using your preferred method – pan-searing, grilling, or broiling are all fantastic choices. Enjoy the fruits of your labor!

Frequently Asked Questions (FAQs)

Q: What’s the best thickness to cut beef tenderloin steaks?

A: A thickness of 1.5 inches is generally considered ideal for a classic filet mignon, allowing for a good sear and a juicy, tender interior. However, anywhere from 1 to 2 inches works well, depending on your preference and cooking method.

Q: Can I freeze a whole beef tenderloin before cutting?

A: Yes, you can freeze a whole tenderloin. It’s often easier to cut it when it’s partially frozen, as it firms up the meat nicely. Alternatively, you can cut it into steaks first, then individually wrap and freeze them.

Q: What should I do with the trimmings (silverskin, chain, ends)?

A: The silverskin should be discarded. The “chain” and end pieces (from the head and tail) are still delicious! You can use them for stir-fries, stews, kebabs, or even grind them up for flavorful burgers.

Q: Why is it important to tie the steaks with kitchen twine?

A: Tying steaks with twine, especially if they are irregularly shaped, helps them hold a uniform, round shape during cooking. This ensures more even cooking and a more appealing presentation.

Q: Is it really worth the effort to cut my own tenderloin?

A: Absolutely! The cost savings, the ability to customize your cuts, and the satisfaction of preparing a gourmet meal from scratch make it incredibly worthwhile. Plus, the fresh taste is undeniable!

Ready to Savor Your Masterpiece?

There you have it! Cutting your own beef tenderloin into steaks might seem daunting at first, but with a sharp knife and a little patience, you’ll be slicing like a pro in no time. Enjoy the savings, the control, and most importantly, the incredible flavor of your homemade gourmet steaks. Happy cooking!