Dreaming of serving restaurant-quality beef tenderloin at home without the hefty price tag? Good news! You absolutely can, and it all starts with learning how to cut up a beef tenderloin yourself. Buying a whole tenderloin and breaking it down is not only more economical but also gives you complete control over the cuts and portion sizes. It might seem a little intimidating at first, but with the right tools and a friendly guide, you’ll be a tenderloin-trimming pro in no time!
Contents
Why Trim Your Own Beef Tenderloin?
There are several fantastic reasons to take on this culinary task:
- Save Money: A whole beef tenderloin is significantly cheaper per pound than pre-cut steaks like filet mignon.
- Custom Cuts: You decide the thickness of your steaks, the size of your roasts, and even create smaller cuts for stir-fries or stews.
- Less Waste: You can utilize every part of the tenderloin, turning trimmings into delicious beef tips or ground beef.
- Freshness & Quality: You get to inspect the meat yourself and ensure it’s fresh and exactly to your liking.
Essential Tools for the Job
Before you dive in, gather your gear:
- Sharp Chef’s Knife: Your most important tool. A 10-inch knife is ideal for long, clean cuts.
- Boning Knife (Optional but Recommended): Great for precise trimming around bones or silver skin.
- Cutting Board: A large, stable one with a juice groove is best.
- Paper Towels: For patting the meat dry and cleaning up.
- Storage Bags or Plastic Wrap: For portioning and storing your cuts.
Getting Started: Trimming Your Tenderloin
A whole beef tenderloin, often called a “PSMO” (Peeled, Silver Skin, Membrane Off) or “whole muscle,” usually comes with a bit of extra fat, a “chain” muscle, and a tough membrane called silver skin. Trimming these away is crucial for tender, delicious results.
1. Pat Dry & Inspect
First, unwrap your tenderloin and pat it thoroughly dry with paper towels. This improves grip and makes trimming easier. Place it on your cutting board and observe its shape – it’s generally thicker at one end (the “head” or “butt”) and tapers towards the other (the “tail”).
2. Remove the “Chain”
Along one side of the tenderloin, you’ll find a long, somewhat stringy piece of meat known as the “chain.” It’s loosely attached and has a lot of fat and connective tissue. Gently pull it away from the main muscle. Use your boning knife or a smaller, sharp knife to carefully cut along the natural seam, separating the chain from the tenderloin. Don’t worry if you leave a little meat behind; you can trim the usable meat from the chain for stew or stir-fry.
3. Trim Excess Fat
After removing the chain, you’ll see a layer of fat, especially on the thicker end. Trim off any large, hard pieces of fat. You want to leave a thin layer of fat (about 1/8 inch) for flavor, but remove anything excessive.
4. Tackle the Silver Skin
This is arguably the most important trimming step. Silver skin is a tough, silvery membrane that won’t break down during cooking, making the meat chewy. To remove it:
- Insert the tip of your boning or chef’s knife just underneath one end of the silver skin, keeping the blade angled slightly upwards, parallel to the skin.
- Lift the silver skin with one hand and, with your other hand, carefully slide your knife along the underside of the membrane, separating it from the meat.
- Use a gentle sawing motion and try to keep your knife as close to the silver skin as possible to minimize meat loss. Work in strips until all visible silver skin is removed.
Making the Cuts: Your Tenderloin, Your Way
Now that your tenderloin is beautifully trimmed, it’s time for the fun part – creating various cuts!
1. Prepare the “Head” and “Tail”
- The Head (Butt End): The thickest part, sometimes a bit irregular. You can square it off by trimming a small piece, which can be used for stew or ground beef. This section is excellent for a small roast or larger steaks.
- The Tail End: This thinner, tapered section isn’t ideal for uniform steaks. Cut off the very tip and cube it for beef tips, stir-fry, or even grind it.
2. Cutting Filet Mignon Steaks
Filet mignon (also known as tenderloin steaks) are cut from the center, most uniform part of the tenderloin. This is where you get the most tender, classic steaks.
- Identify the most consistently thick section of your trimmed tenderloin.
- Using your sharp chef’s knife, cut against the grain (across the muscle fibers) into steaks that are 1.5 to 2 inches thick.
- For perfectly even steaks, use your fingers to measure or mark before each cut.
3. Creating a Center-Cut Roast (Chateaubriand)
If you prefer a show-stopping roast, the center section of the tenderloin is perfect for a Chateaubriand.
- After you’ve cut off the head and tail portions, you’ll have a beautifully uniform middle section.
- Decide on your desired roast length (e.g., 6-8 inches for a small roast feeding 2-4, or longer for more people).
- Make a single, clean cut across the tenderloin to create your roast.
4. Tournedos and Other Cuts
- Tournedos: These are smaller, thicker steaks, often cut from the slightly thinner part of the center. They’re usually 1-1.5 inches thick and might be tied with twine to maintain their shape during cooking.
- Beef Tips/Stew Meat: All the irregular trimmings from the head, tail, and chain can be cubed into 1-inch pieces.
- Stir-Fry Strips: Slice trimmings thinly against the grain for quick-cooking stir-fries.
Storing Your Fresh Cuts
Once you’ve portioned your tenderloin, proper storage is key:
- Refrigerate: For immediate use (within 3-5 days), wrap individual portions tightly in plastic wrap or place them in airtight containers.
- Freeze: For longer storage, wrap each piece tightly in plastic wrap, then again in aluminum foil, or use vacuum-seal bags. This prevents freezer burn. Label with the date and type of cut. Frozen tenderloin will last up to 6-12 months.
Frequently Asked Questions About Cutting Beef Tenderloin
- Q: What if I accidentally cut off too much meat when trimming?
- A: Don’t worry! This happens. Those smaller pieces are perfect for beef tips, stir-fry, or even finely mincing for a rich sauce.
- Q: Can I skip removing the silver skin?
- A: It’s highly recommended not to. Silver skin is very tough and chewy and won’t tenderize during cooking, no matter how long you cook it.
- Q: How can I make my steaks perfectly uniform?
- A: Use a ruler or your fingers to mark consistent intervals. Also, ensure your knife is incredibly sharp and make one decisive, smooth cut rather than sawing back and forth.
- Q: What’s the difference between beef tenderloin and filet mignon?
- A: Beef tenderloin is the whole muscle, while filet mignon is a specific steak cut from the center, most tender part of the tenderloin.
Ready to Slice?
Cutting your own beef tenderloin is a rewarding skill that will save you money and elevate your home cooking. With a little practice, you’ll be effortlessly creating beautiful, perfectly portioned cuts that are sure to impress your family and friends. So grab your knife, get slicing, and enjoy the delicious results!