{"id":20497,"date":"2023-11-17T16:53:32","date_gmt":"2023-11-17T16:53:32","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=20497"},"modified":"2023-11-17T16:53:35","modified_gmt":"2023-11-17T16:53:35","slug":"how-to-cut-a-beef-tenderloin","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/how-to-cut-a-beef-tenderloin\/","title":{"rendered":"How to Cut a Beef Tenderloin? A Step-by-Step Guide"},"content":{"rendered":"\n

You can quickly cut a beef tenderloin in a few steps: trimming and detaching the tenderloin, removing the silverskin from it, trimming excess fat, and finally cutting and shaping the filet. These steps may appear difficult if you have little or no experience. But, with some practice and the right equipment, you’ll realize that it’s not that difficult.<\/p>\n\n\n\n

Personally, I prefer cutting my whole beef tenderloin myself. Not only does this save me extra money on an already expensive cut, but it is also a terrific way to ensure you get lovely-looking meat cuts that cook evenly.<\/p>\n\n\n\n

I learned how to cut beef tenderloin in culinary school, and I have always cut it myself ever since. Today, I\u2019ll show you how to cut tenderloin meat and by the end of this article, you\u2019ll be able to cut this delicate meat yourself.<\/p>\n\n\n

\"how<\/figure>\n\n\n

Anatomy of a Beef Tenderloin<\/h2>\n\n\n\n

A whole beef tenderloin is made up of several distinct parts. You’ll need to examine the parts before you start cutting the beef.<\/p>\n\n\n\n

The middle of the tenderloin is the center cut. It is the source of tenderloin steaks, filet mignon steaks, and chateaubriand and has the most uniform size. The tip end of the beef is the small, delicate end that can be made into tournedos steaks.<\/p>\n\n\n\n

The chain is also attached to the\u00a0tenderloin. The chain looks like a thin cut of beef<\/a> and runs down the length of the tenderloin. You’ll need to remove the chain from your tenderloin before you cook it.<\/p>\n\n\n\n

How to Cut Tenderloin?<\/h2>\n\n\n\n

You\u2019ll need a few pieces of equipment before you start cutting into your whole beef tenderloin. Get a very sharp knife, a cutting board, paper towels, and some cut-resistant gloves. Now that you know what you need, let\u2019s get started.<\/p>\n\n\n\n

Step 1: Trim the Whole Tenderloin<\/h3>\n\n\n\n

Start by trimming the tenderloin. First, find the seam separating the chain from the tenderloin. Next, cut through the seam with your knife to cut off the chain.<\/p>\n\n\n\n

Step 2: Detach the Tenderloin<\/h3>\n\n\n\n

Next, use your fingers to pull back the upper layer of fat to locate the seam that separates the head and tenderloin, then cut the seam to detach the tenderloin.<\/p>\n\n\n\n

Step 3: Cut Off the Silverskin                                     <\/h3>\n\n\n\n

The whitish layer of connective tissue on the top part of the tenderloin is called the silverskin. The silver skin is a thin, and transparent membrane with a tough texture. To ensure the filets are supple, you must trim off this tough layer of connective tissue. Run your knife underneath the layer of fat and slide to the end of the cut.<\/p>\n\n\n\n

Next, flip the tenderloin roast over so that the membrane is underneath the cutting board to reduce the amount of meat that is lost. After that, slice the whole tenderloin steaks with your knife along the layer of fat.<\/p>\n\n\n\n

Step 4: Trim Excess Fat<\/h3>\n\n\n\n

Examine your whole tenderloin and trim any excess fat or sharp edges on the side of the meat. You want your filets’ edges to be smooth when you cut them, for an even cooking and texture.<\/p>\n\n\n\n

Step 5: Cut Into Filets<\/h3>\n\n\n\n

Now, it\u2019s time to cut the filet. Place the tenderloin on a board and use a steak or chef’s knife. Cut the first filet from the tail-end (opposite the head of the tenderloin). Ensure the filet is 2 to 3 inches wide.<\/p>\n\n\n\n

Continue cutting the meat and try to get up to seven filet cuts from the whole tenderloin. You don’t need to be strict with the measurement of the filet; simply ensure the cut pieces are around the same size. The final cuts of the tenderloin, from the head end, will give you tender filet mignon. Remove any extra fat from the sides of the filet.<\/p>\n\n\n\n

Keep in mind that the cuts you make when you filet the head will have a smaller circumference than the ones you make when you filet the rest of the tenderloin. So, make sure the cuts from the head are about an inch longer to make up for the smaller width.<\/p>\n\n\n\n

Step 6: Shape the Filets<\/h3>\n\n\n\n

Now, it’s time to shape the filet into uniformly thick steaks. Ensure the flat side of the filet mignon steaks sit on the board, then hold the filet at the top and use your sharp knife to round out the shape. Trimming and rounding out the shape of the filet ensure that these pieces cook evenly.<\/p>\n\n\n\n

Here’s a video showing how to cut beef tenderloin<\/p>\n\n\n\n

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