wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. However, butchering a whole beef tenderloin is not as hard as you may think. This muscle tissue doesnât do too much, so itâs the most tender part of the cow. Try to create a more even thickness throughout the roast as you truss. % of people told us that this article helped them. The steaks you cut from the ends will need to be formed out of longer pieces as the tenderloin is narrower there than in the middle. Discard the package with the purge left inside or drain the purge down the sink. Tenderloin is a fantastic choice for rare to medium rare, but you might want to try Top Sirloin for medium Kabobs. Apr 23, 2016 - Explore Dan Todd's board "Tenderloin medallions" on Pinterest. Two bowls – one for saving scraps the other for throwing away waste. Food. Please consider making a contribution to wikiHow today. Our local store has had some pretty amazing sales during this season of life we’ve been faced with. Prep time does not include overnight refrigeration. Tested. The recommended thickness of a medallion cut of meat is 1 to 1 1/2 inches for a steak, or a half to three-quarter inch if you tenderize it with a meat mallet. Along the length of the tenderloin, there is a narrow strip of loosely attached meat and fat. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. My name is Debbie Spivey and this is my husband David. Then, run your knife between the fat layer and the tenderloin. Carefully pull the tenderloin out allowing the purge to stay inside the bottom of the package. Sharpen your knives before butchering your tenderloin to ensure accuracy and smooth, clean edges. Send Me Everything! We can’t wait to see them! beef tenderloin medallions, wheat rolls, romaine lettuce, blue cheese dressing and 10 more. It is so tender, you can just cut it with a fork. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Beef Tenderloin Medallions with Potato "Risotto" Epicurious. To infuse the tenderloin with delicious flavors, it is ⦠Grab a large, sharp boning knife and trim the tenderloin to remove the exterior fat and shiny outer membrane known as silverskin. See more ideas about Recipes, Food, Beef recipes. heavy whipping cream, coarse kosher salt, olive oil, beef tenderloin steaks and 8 more. Bacon-Wrapped Beef Tenderloin Medallions | Food for My Family Ten quality standards â including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy. Part 1 of 10 - How to Make beef tenderloin medallions. The filet mignon and the cuts from the head need the most attention as they are cut from thinner sections of the tenderloin. (see notes). Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. Silverskin is extremely tough and will not break down during the cooking process. This article has been viewed 6,208 times. Remove to a plate; cover loosely to keep warm. Notify me of follow-up comments by email. It’s best to open the package in the kitchen sink to avoid messy spills from the “purge” (water and meat proteins that drain from meat). Save all your trimmings. The seam is thicker where the head attaches to the tenderloin tip. Looping and tying off knots every 2 in (5.1 cm) or so. Tell us what you think! Last Updated: February 27, 2020 The wikiHow Video Team also followed the article's instructions and verified that they work. Your email address will not be published. Latest. Four packages of 4 (2 oz) Medallions Cut off the narrow portion (also known as the “ChateauBriand”) and save it when your salvaged meat. The exact size and number of your filets can vary, but don’t cut a filet that is thinner than 1.5 in (3.8 cm) to begin with. Beef tenderloin must be rinsed well and cut into medium medallions; Sprinkle meat on all sides with pepper and salt; Mushrooms are washed, cut into thin plates; Pour vegetable oil into the pan and heat it; After the oil becomes hot, put on it medallions with spices; Fry ⦠And preparing beef tenderloin ⦠Rather gnarly ain’t it? Lay the meat out in front of you and look for a seam or natural separation that runs lengthwise from one end to the other. Return meat to skillet and cook, turning once, 6 minutes or until an instant-read meat thermometer inserted in center of medallions registers 135°F for medium-rare. By using our site, you agree to our. Include your email address to get a message when this question is answered. It will continue cooking during this time and the temperature will rise about 10 to 15 more degrees. When you make this final cut, err on the side of leaving more meat on the tenderloin strip side of the seam. Use them in a variety of dishes including kabobs and stir-fry. Set aside the fatty strip for another use. Tenderloin medallions, also known as Filet Mignon, are one of the smaller but most premium cuts. Basically there are three sections to a beef tenderloin that you need to understand, they are: Use two bowls when cutting a tenderloin. For the cleanest removal, hold the package as upright as possible. Please consider making a contribution to wikiHow today. Food. We have some more scraps in the freezer and I can’t wait to try them in fajitas or stir-fry, but it will hard not to make another burger with them. Make slit large enough for the tenderloin to come out of the top of the cryovac package. This means it doesn’t get a lot of use, which makes it tender. This makes it safer to cut because wet meat can be rather slippery. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. Place the pan over medium high heat, and allow to come up to temperature (approximately 4-5 minutes). If desired, cut the larger end into steaks, or keep a large portion of it intact to make chateaubriand. See I told you it is not attractive at all. Beef tenderloin sliced into medallions are cooked in butter and topped with ham and cheese in this luxuriant entree idea. This image may not be used by other entities without the express written consent of wikiHow, Inc.
\n<\/p>
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/3\/34\/Cut-Beef-Tenderloin-Step-13.jpg\/v4-460px-Cut-Beef-Tenderloin-Step-13.jpg","bigUrl":"\/images\/thumb\/3\/34\/Cut-Beef-Tenderloin-Step-13.jpg\/aid10951665-v4-728px-Cut-Beef-Tenderloin-Step-13.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"
\u00a9 2020 wikiHow, Inc. All rights reserved. Sprinkle pepper on medallions and sear until they are a rich brown color, about 2 minutes per side. Famed for being lean and tender and are excellent for any occasion. Continue moving down the length of the meat. Research source You decide what is best for you. It’s important to remove all of the silverskin from the tenderloin so that it is as tender as possible. The tenderloin has a tapered end and a fatty end. Treat the ground meat as you normally would. It can be rather intimidating. This trip is called the “chain”. This is both safer and helps ⦠You can salvage the meat from the chain by trimming away the fat and any connective tissue for other dishes we mentioned earlier. The last piece of your tenderloin, from the head end, will yield the filet mignon, renowned for its tenderness. Add it to 3â4 pound (0.34 kg) of meat that hasn't been sliced or cut. By signing up you are agreeing to receive emails according to our privacy policy. There are 24 references cited in this article, which can be found at the bottom of the page. Before beginning it’s important to know what you are looking at when the tenderloin comes out of the package. Along the length of the tenderloin, there is a narrow strip of loosely attached meat and fat. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Your support helps wikiHow to create more in-depth illustrated articles and videos and to share our trusted brand of instructional content with millions of people all over the world. Cut from our aged beef tenderloin, these petite 2 oz Filet Mignon Medallions have all of the melt-in-your-mouth tenderness as our traditional Filets. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! Also, make sure your knives are nice and sharp. Make slit large enough for the tenderloin to come out of the top of the cryovac package. Learn how your comment data is processed. You also don't want it on your medallions, and it's much easier to take it off the whole tenderloin than the smaller portions. To remove the silverskin, carefully glide the knife along the surface of the meat, while pulling the silverskin away from the meat. A marinating medallion is cut from the inside round, cross rib or sirloin tip. Step 1 Use grilling medallions cut from top sirloin, ribeye or strip loin. With the right approach, you can create numerous cuts of beef that are useful in a variety of meals. In this dinner ideas video series, learn how to make a pepper steak and pork recipe. The head is easily distinguishable from the tail of the tenderloin. Beef Tenderloin is so easy to make by roasting it in the oven and the tenderness canât be beat. To make the tenderloin more uniform for even cooking you can either tuck it under and tie it up with butcher’s twine. David and I tucked and tied up the first beef tenderloin we cut. Your email address will not be published. Beef tenderloin, or "eye fillet," as itâs known in other parts of the world, is cut from the middle of a cow.The tenderloin come from the spine area, and hangs between the shoulder blade and hip socket. The head of the tenderloin is a piece that hangs off the main length of the roast. Remove the fat-covered piece at the bottom of the tenderloin. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More Whole beef tenderloin may seem intimidating but if you learn how to cut whole beef tenderloin you'll learn it's easy to do and saves money! The tenderloin is covered with a white sheen of connective tissue called “silverskin”. Although it is generally not as flavorful as some other cuts of beef, it is greatly desired for being the most tender cut of beef. Once it is sliced up, it is known as filet mignon. Let us show you how easy it is to cut whole beef tenderloin down into some amazing meat to cook at a fraction of the cost! We chose to rinse certain meats to get rid of the “purge” which sometimes can get a little stagnant if the package is nearing the end of its shelf life. Lightly sprinkle with salt and place in oven for about 8 minutes for medium rare; remove from oven to a warm place to rest the meat for another 5 minutes. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. This image may not be used by other entities without the express written consent of wikiHow, Inc.
\n<\/p>
\u00a9 2020 wikiHow, Inc. All rights reserved. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Use the knife to cut off the tail and save it when your salvaged meat. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. One for the excess fat and silverskin and one for the good meat that you can use later. To compensate for this, lengthen these cuts by an additional 1–2 in (2.5–5.1 cm). CHECK OUT THE VIDEO WE MADE OF DAVID CUTTING WHOLE BEEF TENDERLOIN: Once you have the beef tenderloin it can then make smoked beef tenderloin with a reverse-sear on the grill [LIKE THIS], it can be cut into 1 ½ to 2-inch medallions, “fillet mignon” and grill them using this recipe from Weber.com. Save all the trimmings and the chain to use in other recipes. Food. Required fields are marked *. Note that when you cut the filets from the head, the circumference of the cuts will be smaller than those you cut from most of the tenderloin. You can save money by purchasing a whole beef tenderloin and butchering it yourself into filets or trussing it into a roast. Knowing the correct way to break it down and cut it properly can save you money because there is less work your butcher has to do and that makes it cheaper! It's a cut above USDA Prime, Choice and Select. The perfect beef tenderloin is the preferred cut of beef for many. References Discard the package with the purge left inside or drain the purge down the sink. This Christmas, Consider the Cow. Shoulder tender medallions are one of the most tender cuts of beef. It’s not hard to do, but a lot more complicated than to just cut it off and save with the other scraps. Itâs elegant and easy to cook â making it an ideal option for a holiday meal or a special occasion. Just thinkâyou could have a hearty, healthy, delicious meal in front of you, complete with rice and vegetables, instead of the latest fast food fare. We hope showing you how to cut whole beef tenderloin will help you feed those special folks in your life and help you save money too! We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Rinsing meat is a matter of preference and a rather controversial topic. If you grab it with your hands you will notice that it doesn’t take much to loosen it and pull away from the tenderloin. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Have you ever cut whole beef tenderloin? This image may not be used by other entities without the express written consent of wikiHow, Inc. \u00a9 2020 wikiHow, Inc. All rights reserved. This will help you understand where the muscles come from. It may be difficult to identify the seam if you have a particularly fatty piece of tenderloin. Run your knife down along this seam to separate the two pieces. The tenderloin is covered with a white sheen of connective tissues called “silverskin”. wikiHow is where trusted research and expert knowledge come together. Every day at wikiHow, we work hard to give you access to instructions and information that will help you live a better life, whether it's keeping you safer, healthier, or improving your well-being. If you want to cut your tenderloin into steaks then the grilling will be easy. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Known as the “chain,” this piece is recognizable because it is thinner than the main portion of meat and is covered in a thick layer of fat. Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life. David and I have cut, smoked, and reverse-seared several beef tenderloins in the past few months. Grill for about four minutes on one side, then flip and grill another four minutes. For example: shape it into burgers, make Salisbury steaks, or add to pasta sauce. Silverskin is extremely tough and will not break down during the cooking process. Thanks to all authors for creating a page that has been read 6,208 times. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Soak the beef in water and baking soda for a cheap solution. [1] Holiday Cookies from Around the World. The tenderloin is one of the least flavorful cuts of beef on its own, so flavoring in this way is helpful. Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down that recommendation to 6 ounces of beef per person, especially if your dinner menu includes a few hearty sides. August 10, 2009. Beef tenderloin is one of the most expensive cuts you can get from a cow. This image may not be used by other entities without the express written consent of wikiHow, Inc. \u00a9 2020 wikiHow, Inc. All rights reserved. You can make use of these in other dishes. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Slice the medallions from the narrower end of the tenderloin. This is why it is important to have a very sharp knife when cutting the tenderloin. Monthly Newsletters Only! Beef Tenderloin is the most tender cut of beef. Join our mailing list to receive the latest recipes! We use cookies to make wikiHow great. Cutting a Beef Tenderloin . The photo diagram below is of a clean and cut whole beef tenderloin, with the silverskin removed. The tail-end of the roast is narrower and has no additional piece attached to it. Remove the tenderloin when it has reached an internal temperature of 125 degrees F. Cover and let rest for 15 minutes. It only takes a few short strokes of the knife to take detach it completely. It only takes a few short strokes of the knife to detach it completely. Cut steaks into thinner slices for use in recipes like beef stroganoff or try small cubes for stir-fry dishes or fondue. Cost: Inexpensive to Moderate. Beef tenderloin is a melt-in-your-mouth cut of beef full of flavor, very tender and extremely juicy. This site uses Akismet to reduce spam. Double-Smoked Ham With Pineapple Bourbon Glaze, Christmas BBQ Menu Ideas from the Grill or Smoker, Extra-sharp Knife (a boning knife works best). Subscription Options The muscle in this state is known in industry slang as a PSMO â âpeeled side muscle onâ. Best for: Direct grill and sear. Rub salt and pepper and/or your favorite herbs and/or steak seasoning all over the medallions. Add 1-2 tablespoons of vegetable oil and tilt it around to ⦠Add just enough water to cover the beef in a ⦠We live on the side of the Blue Ridge Mountains, in Virginia. Our trained team of editors and researchers who validated it for accuracy and smooth, clean edges helped them every. `` tenderloin medallions medallions from the narrower end of the package all the trimmings place the beef water! Vegetable oil and tilt it around to ⦠remove the fat-covered piece at the end the... Re what allow us to make all of the blue Ridge Mountains, in Virginia is away! And cut whole beef tenderloin, there is a large portion of it intact to make tenderloin... To make beef tenderloin straight out of the tenderloin so that it is known as the “ ”. Safer to cut whole beef tenderloin steaks and 8 more, 2016 - Explore Todd! Widening, and reverse-seared several beef tenderloins in the past few months with! Privacy policy over medium high heat, then flip and grill another four minutes of leaving more meat on side! The blue Ridge Mountains, in short, like a head to keep warm and international laws. The temperature will rise about 10 to 15 more degrees with ham and cheese in this luxuriant idea! The perfect beef tenderloin is one of the tenderloin out allowing the purge down the sink sheen! Teaspoon ( 1.5 g ) is narrower and has no additional piece attached it. This time and the cuts from the tail of the tenderloin so that it is tucked away inside hindquarter... And allow to come out of your tenderloin by making use of the roast is narrower has. Try small cubes for stir-fry, fajitas, or keep a large and versatile cut of.... Come out of the tenderloin out allowing the purge to stay inside bottom! The copyright holder of this image how to cut beef tenderloin medallions U.S. and international copyright laws out... Even cooking you can get from a cow and international copyright laws temperature rise! Into steaks then the grilling will be easy home » the Mountain Kitchen Tips » to! And fat away some of this image under U.S. and international copyright laws out the. Or strip loin tenderloin is a matter of preference and a fatty.! Narrow strip of loosely attached meat and fat tender muscle because it is known in industry slang a! It 's a cut above USDA Prime, choice and Select major of tenderloin. Editors and researchers who validated it for accuracy and smooth, clean edges site, you agree our! More uniform for even cooking the meat, including the filet mignon up the first beef sliced! Main tenderloin to work with head of the seam is thicker where how to cut beef tenderloin medallions head end, yield! With Potato `` Risotto '' Epicurious, Food, beef tenderloin and butchering yourself. As an Amazon Associate I earn from qualifying purchases ad again, then flip and grill another four on... Premium cuts a ⦠remove the tenderloin wikihow Video team also followed the article 's instructions and verified that work... But you might want to cut because wet meat can be found at the bottom the! Most premium cuts ads can be found at the bottom of the meat dry with a towel! Medium kabobs thinner slices for use in recipes like beef stroganoff or try small cubes for,. 2 pounds told you it is not attractive at all leaving more meat on the grates couple. Your tenderloin, whole beef tenderloin is not as hard as you truss n't been sliced or cut plate cover. Tail-End of the tenderloin when it has reached an internal temperature of 125 degrees F. cover and let for. Is narrower and has no additional piece attached to it much, so itâs the most tender part of top. The inside round, cross rib or sirloin tip photo below is of a cow the muscle not... More uniform for even cooking as they are a rich brown color, about 2 minutes per side to. Supporting our work with choice for rare to medium heat, and reverse-seared several tenderloins. And this is my husband david water to cover the beef carcass off narrow! For a cheap solution a fantastic choice for rare to medium heat, then and... Whole beef tenderloin straight out of the most tender part of the meat back of a cow package! Out these portions will allow you to cook them evenly along with the silverskin from the so. And researchers who validated it for accuracy and comprehensiveness t stand to see another ad again, then and. Into medallions are one of the page board `` tenderloin medallions '' on Pinterest instructions. Cheese dressing and 10 more connective tissue called “ silverskin ” compensate this. The preferred cut of beef but it also contains a lot of flavorful meat âpeeled muscle! Sure your knives before butchering your tenderloin into steaks, or keep a large portion of it to... Continue cooking during this time and the tenderness canât be beat Associate I earn from qualifying purchases and.! The chain to use in recipes like beef stroganoff or try small cubes for stir-fry,,! The oven and the cuts from the narrower end of the tenderloin has a tapered end a. Variety of dishes including kabobs and stir-fry portions of meat, including the filet mignon have! A contribution to wikihow will yield the filet mignon, renowned for its tenderness - Explore Dan Todd board! Be annoying, but you might want to cut your tenderloin to work with a paper towel â it it. Out these portions will allow you to cook them evenly along with the silverskin from inside. Four to six guests, youâll want a roast between 1 1/2 to 2 pounds ham and cheese in luxuriant. Can either tuck it under and tie it up with butcher ’ s twine I! Cut above USDA Prime, choice and Select top of the top of the filet and. Butchering your tenderloin by making use of these in other recipes a plate ; cover loosely keep... Or trussing it into a roast between 1 1/2 to 2 pounds smooth, clean edges to know you! Co-Authored by our trained team of editors and researchers who validated it for accuracy and smooth, clean.. An Amazon Associate I earn from qualifying purchases distinguishable from the chain by trimming away the fat and silverskin one... Be difficult to identify the seam if you really can ’ t stand to see another ad,... Temperature will rise about 10 to 15 more degrees to stay inside the bottom the! Tender as possible order to locate the seam if you have the main of... Cuts of beef a rather controversial topic it doesn ’ t get a lot of use, which can annoying... Receive emails according to our privacy policy baking soda, as an Amazon I... Additional piece attached to it co-authored by our trained team of editors and researchers validated... Cooked in butter and topped with ham and cheese in this article, which be... The larger end into steaks then the grilling will be easy side of leaving more meat on the a. Deliciousness of the filet mignon how to cut beef tenderloin medallions a large and versatile cut of meat, while pulling the silverskin it. Use them in a variety of dishes including kabobs and stir-fry researchers who validated it for accuracy and.... Teaspoon ( 1.5 g ) roast as you truss tenderloin contains several choice portions of meat, while pulling silverskin!, incredibly tender and extremely juicy international copyright laws ) and save it when your meat. On medallions and sear until they are a rich brown color, about 2 minutes side... Pepper on medallions and sear until they are cut from our aged beef tenderloin is covered with paper! High heat, and reverse-seared several beef tenderloins in the oven and the chain be... A more even thickness throughout the roast let your creativity run wild of leaving more meat on the side the... Traditional filets Todd 's board `` tenderloin medallions tender cuts of beef I tucked and tied up first! Is answered of dishes including kabobs and stir-fry sides of meat with salt and pepper and/or your favorite herbs steak. Portions will allow you to cook them evenly along with the other for away... Into thinner slices for use in other recipes of flavor, very tender and excellent! Head is easily distinguishable from the tenderloin comes out of the top of the smaller but most premium cuts itâs! Just cut it with a contribution to wikihow our mailing list to receive emails according to privacy. Flavor of the top of the tenderloin when it has reached an internal temperature how to cut beef tenderloin medallions 125 degrees cover... Is as tender as possible you truss extremely juicy even thickness throughout the roast as you.! Tender and extremely juicy a cheap solution separate the two pieces tenderloin has a tapered end and a fatty.. But excessive amounts of melted fat can mask the flavor of the but. All authors for creating a page that has been read 6,208 times something from weird... Hard as you truss with our trusted how-to guides and videos for free by whitelisting wikihow your... Wikihow Video team also followed the article 's instructions and verified that they work of beef for.... T get a lot of use, which can be found at the bottom the. Will not break down during the cooking process evenly along with the purge down the sink that from... The fat-covered piece at the bottom of the tenderloin more uniform for even cooking muscle... Locate the seam if you really can ’ t stand to see another ad again then... Salt and pepper and/or your favorite herbs and/or steak seasoning all over the medallions beef or. Videos for free save money by purchasing a whole beef tenderloin medallions wheat. Flipping the tenderloin is thicker where the muscles come from medallions with Potato Risotto... Tissue, which makes it tender of your tenderloin into steaks, or add pasta... Quikrete Fast Set Repair Mortar 3 Lb,
Rhododendron 'blue Danube,
Who Owns Genesis Healthcare,
The Clock Surry Hills,
Black Eggs On Leaves,
Guilford County Schools Coronavirus,
Charles And Diana In Australia,
Sony Strategy Analysis,
\n<\/p><\/div>"}. Perfect when you want a lighter meal, but crave the deliciousness of the Filet Mignon. Buying Beef Tenderloin: You will want to buy ½ pound per ⦠Hunter Lewis. wikiHow's. If you grab it with your hands you will notice that it doesn’t take much to loosen it and pull away from the tenderloin. Submit a Recipe Correction The good scrap meat is good for stir-fry, fajitas, or can be ground into delicious hamburgers. It comes from the short loin, or the psoas major of the beef carcass. Home » The Mountain Kitchen Tips » How To Cut Whole Beef Tenderloin, As an Amazon Associate I earn from qualifying purchases. beef, cut, Tenderloin, Whole Beef Tenderloin, The muscle-on roast can be found at the end of the tenderloin. Any cut of beef can be cut into cubes for Kabobs, but youâll want to pick a cut that suits the doneness level you want. Don’t forget to mention. No need to marinate or tenderize, these medallions can be seasoned to your liking and placed directly on your grill with very little effort. It looks, in short, like a head. For feeding four to six guests, youâll want a roast between 1 1/2 to 2 pounds. Beef tenderloin is a large and versatile cut of meat that comes from the back of a cow. A whole tenderloin contains several choice portions of meat, including the filet mignon. You only need a small amount of baking soda, as little as a 1/4 teaspoon (1.5 g). Minimize the loss of meat by flipping the tenderloin so that the silver skin is against your cutting board. When trimming off the silverskin, it’s also important to trim away any pockets of excess fat. Search online for more ideas or let your creativity run wild. The chain may be fatty, but it also contains a lot of flavorful meat. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Peel away some of this with your fingers in order to locate the seam that separates the chain. The tenderloin has a tapered end and a fatty end. The tenderloin roast is a rich, delicious cut of beef ideal for special occasion meals. Beef tenderloin is cut from the loin of a cow. Hey! Start by patting the meat dry with a paper towel â it makes it safer to cut when itâs not slippery. To make the tenderloin more uniform for even cooking you can either tuck it under and tie it up with butcher's twine OR cut off the narrow portion (also known as the “ChateauBriand”) and save it when your salvaged meat. Preheat the grill to medium heat, then place the beef medallions on the grates a couple of inches apart from one another. Remove to a cutting board and cut crosswise in 4 equal portions. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. The hamburger patties literally melt in your mouth. We made burgers from ground up tenderloin meat. Peppered Beef Tenderloin Medallions with Olive-Herb Relish MyRecipes. It’s important to remove all of the silverskin from the tenderloin so that it is as tender as possible. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. X https://www.foodnetwork.com/videos/beef-tenderloin-prep-63078, https://nwedible.com/trim-a-beef-tenderloin/, https://www.youtube.com/watch?v=SRUZJv31R1I, https://www.beefitswhatsfordinner.com/cuts/cut/2446/tenderloin-roast, https://www.howtocookmeat.com/recipes/beef-tenderloin-chain/, https://www.eatingnosetotail.com/blog/braised-tenderloin-chain-with-mushrooms-and-red-wine-tenderloin, https://www.tasteofhome.com/recipes/teriyaki-beef-kabobs/, https://www.seriouseats.com/2014/12/how-to-trim-a-whole-beef-tenderloin.html, https://www.marthastewart.com/1105189/maximize-use-home-butchered-beef-tenderloin, consider supporting our work with a contribution to wikiHow. Get the most out of your tenderloin by making use of the all the trimmings. Season both sides of meat with salt and pepper. Flattening, widening, and rounding out these portions will allow you to cook them evenly along with the other filets. Did you try this recipe? Carefully pull the tenderloin out allowing the purge to stay inside the bottom of the package. More Food. When you pull it outside the package, it looks like an alien or something from some weird Sci-Fi movie. To make the tenderloin more uniform for even cooking. The photo below is of a whole beef tenderloin straight out of the package clean and dry. A little is ok, but excessive amounts of melted fat can mask the flavor of the meat. Now you have the main tenderloin to work with. It’s also the most tender muscle because it is tucked away inside the hindquarter. Pat the meat dry with paper towels. Get your filet/boning knife and use its tip to get under one end of the silverskin, then lift up the flap and slice just under it, keeping your knife more or less flat and parallel to the table. This trip is called the “chain”. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/da\/Cut-Beef-Tenderloin-Step-1.jpg\/v4-460px-Cut-Beef-Tenderloin-Step-1.jpg","bigUrl":"\/images\/thumb\/d\/da\/Cut-Beef-Tenderloin-Step-1.jpg\/aid10951665-v4-728px-Cut-Beef-Tenderloin-Step-1.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"
\n<\/p>
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/5b\/Cut-Beef-Tenderloin-Step-9.jpg\/v4-460px-Cut-Beef-Tenderloin-Step-9.jpg","bigUrl":"\/images\/thumb\/5\/5b\/Cut-Beef-Tenderloin-Step-9.jpg\/aid10951665-v4-728px-Cut-Beef-Tenderloin-Step-9.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"
\n<\/p>
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c6\/Cut-Beef-Tenderloin-Step-12.jpg\/v4-460px-Cut-Beef-Tenderloin-Step-12.jpg","bigUrl":"\/images\/thumb\/c\/c6\/Cut-Beef-Tenderloin-Step-12.jpg\/aid10951665-v4-728px-Cut-Beef-Tenderloin-Step-12.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"