Beef tenderloin, known for its tenderness and flavor, is a favorite for special occasions. But buying pre-cut steaks can be expensive. Learning how to cut a beef tenderloin into steaks yourself is surprisingly easy and saves you money. This guide will walk you through each step, ensuring you get perfect steaks every time.
**Why Cut Your Own Tenderloin?**
* **Cost Savings:** Whole tenderloin is generally cheaper per pound than pre-cut steaks.
* **Customization:** You control the thickness and size of your steaks.
* **Freshness:** You’re cutting the steaks right before cooking, maximizing freshness.
* **Impress Your Guests:** Show off your culinary skills!
**What You’ll Need**
* **Beef Tenderloin:** Purchase a whole or half beef tenderloin, also called a PSMO (Peeled Side Muscle On) or peeled tenderloin.
* **Sharp Knife:** A long, sharp carving knife or chef’s knife is essential. Dull knives are dangerous and make the process difficult.
* **Cutting Board:** A large, stable cutting board.
* **Kitchen Twine (Optional):** For tying the steaks to maintain shape (especially for thicker cuts).
* **Plastic Wrap (Optional):** For wrapping and storing steaks.
**Step-by-Step Guide to Cutting Beef Tenderloin into Steaks**
1. **Prep the Tenderloin:**
* **Remove the Silver Skin:** This tough membrane won’t break down during cooking. Slide your knife under the silver skin and angle the blade slightly upwards, gently working it along the tenderloin to remove the skin.
* **Trim Excess Fat:** Trim any large pieces of fat from the surface of the tenderloin. Some fat is desirable for flavor, but too much can cause flare-ups during cooking.
2. **Identify the Sections:**
* A whole beef tenderloin has three distinct sections: the head (thickest end), the center cut (most uniform), and the tail (thinnest end).
* The center cut is ideal for even, round steaks like filet mignon. The head can be cut into larger steaks or roasts. The tail is often used for stir-fries or ground beef, or can be folded and tied into a steak.
3. **Cutting the Steaks:**
* **Center Cut:** Place the center cut on your cutting board. Decide on your desired steak thickness (usually 1-2 inches). Use your sharp knife to cut perpendicular to the grain, creating uniform steaks.
* **Head:** The head can be cut into thicker steaks or used for a small roast. You may need to trim and shape it slightly for even cooking.
* **Tail:** The tail is thin and tapers off. You can fold it over on itself to create a thicker, more uniform steak. Secure with kitchen twine. Alternatively, slice thinly for stir-fries or other dishes.
4. **Tying the Steaks (Optional):**
* For thicker steaks, tying them with kitchen twine helps them maintain their round shape during cooking and ensures even cooking. Simply wrap twine around the circumference of the steak and tie it tightly.
5. **Storing the Steaks:**
* Wrap each steak individually in plastic wrap.
* Place the wrapped steaks in a freezer bag or airtight container.
* Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
**Tips for Success**
* **Use a Sharp Knife:** This is the most crucial tip. A dull knife will tear the meat and make cutting difficult and dangerous.
* **Cut Against the Grain:** This shortens the muscle fibers, making the steak more tender.
* **Don’t Overcut:** It’s better to start with a slightly thicker steak and trim it down than to cut it too thin.
* **Chill the Tenderloin:** Chilling the tenderloin for about 30 minutes before cutting can make it easier to handle.
* **Practice Makes Perfect:** Don’t be discouraged if your first attempt isn’t perfect. With practice, you’ll become a pro at cutting beef tenderloin into steaks.
**FAQ**
* **What is silver skin and why do I need to remove it?**
Silver skin is a tough membrane found on beef tenderloin. It doesn’t break down during cooking and can make the steak chewy. Removing it ensures a more tender and enjoyable eating experience.
* **How thick should I cut my steaks?**
The ideal thickness depends on your preference, but 1-2 inches is a good starting point. Thicker steaks are better for grilling, while thinner steaks are good for pan-searing.
* **Can I use a serrated knife?**
While a serrated knife can cut through the tenderloin, it’s not ideal. A sharp, smooth-bladed knife will create cleaner cuts and prevent tearing.
* **How do I tie a steak with kitchen twine?**
Wrap the twine around the circumference of the steak, then tie it tightly in a knot. This helps the steak maintain its shape during cooking.
* **What can I do with the tail of the tenderloin?**
The tail can be folded and tied into a steak, sliced thinly for stir-fries, or ground for ground beef.
* **How long will the steaks last in the freezer?**
Properly wrapped steaks can last up to 3 months in the freezer.
Cutting your own beef tenderloin into steaks is a rewarding skill that saves you money and allows you to customize your cuts. With a sharp knife and a little practice, you’ll be enjoying perfectly cut steaks in no time!