Best Way to Cut Beef Tenderloin
Buying and butchering a whole tenderloin is a great way to make your beef dollars stretch further, particularly on this super luxe cut.
The nice part well-nigh doing low-cal butchering on a tenderloin at domicile is the liberty to cut the biggest and most deluxe steaks for yourself. But at that place'due south also a satisfaction from finding a use for the trim and side muscles and maximising your purchase.
Every bit the proper noun would suggest, the tenderloin is the nigh tender muscle on the creature. It's tucked abroad in the hindquarter where information technology doesn't go a whole lot of utilize, so it's far more tender than those muscles that piece of work much harder (like cheeks!) . Of course, since it is the virtually tender cut, it'south besides the most expensive per pound. Particularly filet mignon steaks, which are cut from the very centre of the muscle (considered the best part).
What information technology has in tenderness, it can sometimes lack in flavour, which is where the quality of beefiness comes in. Prime beefiness, the very peak USDA grading, is known for it's generous marbling. Marbling are those tiny seams of fat running through the meat – and fat is what gives you fifty-fifty more tenderness and season.
And so let'southward practice the math – if you are taking the highest grade of the most tender musculus, you are talking near a very luxurious experience. But, luxury doesn't ever have to be expensive! Firstly, y'all're saving $ per lb past buying the whole muscle. The less piece of work the butcher has to do, the more your wallet benefits. Secondly, y'all tin be smart about where you purchase your beef. Some grocery stores and bulk clubs take splendid pricing.
So now that you know what to get, and how to become information technology, here'due south how to butcher a whole tenderloin:
Step one: showtime with the whole tenderloin
Ok, this role tin can be intimidating. Information technology all looks a petty crude and gnarly, merely information technology'south easy to notice your manner through. The muscle in this state is known in industry slang every bit a PSMO – 'peeled side muscle on'. Start by patting the meat dry with a paper towel – it makes information technology safer to cut when it's not slippery. Besides, make sure your knives are squeamish and sharp. This is both safer and helps cutting away all the nasty $.25 without taking the precious meat.
Pace 2: identify the unlike muscles
In the photo in a higher place, I have already cleaned off the silverskin so you lot tin can really meet the muscles clearly. If you lot compare it to the first picture, this is the aforementioned position these sections lie in. Here, they have but been trimmed (cleaned upwards) and separated. The Chain is not very edible as is, considering it'southward filled with silverskin and thick fatty seams. Information technology will need to exist trimmed down into the stew meat pieces you lot see in the lesser left. The Heel is really a split musculus too, and not a true tenderloin. It's best to cut this off simply leave it whole – it makes for a lovely modest roast. If you didn't want to keep it whole, you lot could also cut it into trim and stew meat.
Once you get the side muscles and pieces off, the whole tenderloin will exist magnificently visible on your board, and you will see how much information technology tapers on each finish.
Step 3: Clean up the tenderloin by removing the silverskin.
Silverskin is pretty nasty stuff – it's very tough and doesn't break downward when cooking steaks. There's no point in having incredibly tender beef just leaving the tough silverskin on there, so y'all demand to remove it. You'll need a very sharp boning or filet pocketknife. A pocket-sized thin paring pocketknife will work, too, but they are harder to utilize because the bract is shorter. As in the film higher up, insert the pocketknife correct below the silverskin, then angle the blade upwardly and gently pull along the length of the skin. Muscle cuts more easily than silverskin so it should glide right across. Echo until the whole muscle is cleaned and trimmed, and e'er cut away from yourself.
Footstep 4: necktie off the chateaubriand
The very heart of the musculus where it's nigh thick is the Chateaubriand. Because it makes for the largest medallions, the Chateaubriand is considered the more premium function, though the entire muscle is premium eating. Tying the Chateaubriand is not necessary, but it helps guide y'all to cut even steaks, and it also helps go on a nice round shape on those steaks every bit they cook.
Considering the ends of the tenderloin taper, they are non considered true filets. You lot can cut smaller steaks from the ends (also chosen tails). Alternatively, you can cut the meat into stew or dice, or use information technology for some seriously luxe tartare. I apply a vacuum sealer to save the steaks and other cuts, and freeze them until I'chiliad set to use them.
Step 5: cut the filet mignon steaks
This is the office we are all waiting for, right? Yous can cut this section into anywhere from 4-8 steaks. 4 are going to be nice, thick steakhouse style. If you try to cut up to eight or so, y'all'll end upward with quite thin filets. It may be necessary if you are trying to make them go further, but you lot won't cease up with very generous portions.
In one case cut, the steaks can be cooked immediately, or vacuum sealed, refrigerated or frozen and saved for later.
Source: https://jesspryles.com/how-to-butcher-a-whole-tenderloin/
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