How To Trim Beef Tenderloin For Chateaubriand

How to Tie Up the Meat

How To Trim Beef Tenderloin For Chateaubriand

Now that the tenderloin is whole and trimmed, it’s not quite ready to roast. The thicker portions of the fat and narrow ends must first be equalized.

How much does a whole beef tenderloin cost?

Prices tend to range from $14. Prices range from $98 for Choice to more than $20 per pound for Prime, with beef labeled as organic costing more than XX at the time of publication. For individual filet mignon steaks, we saw prices from $11. Depending on grade, steaks range in price from $99 to $30 per pound, with each one weighing about half a pound. We were able to cut the choice whole beef tenderloin from WildForkFoods into 11 steaks, which is what you see in the step-by-step photos below.

How to Trim a Whole Beef Tenderloin

How To Trim Beef Tenderloin For Chateaubriand

  • 1 Whole Beef Tenderloin around 6 pounds
  • Setting up a spotless work surface with a sizable chopping board and an extremely sharp knife is the first step.
  • Additionally, we advise using butcher’s twine and cut-resistant gloves to reduce the possibility of cuts while handling and chopping meat.
  • First, take the entire beef tenderloin out of the packaging and use paper towels to pat it dry. This will help you handle it better.
  • Place it on the chopping board in a way that makes it easy to move.
  • The first incision will be to remove the “chain,” a lengthy piece of meat that runs along the tenderloin’s side muscle. It effortlessly pulls back to reveal a naturally occurring seam.
  • Next, using your filet knife, carefully cut short, swift cuts to separate this from the entire tenderloin, then set it aside.
  • Next, remove any extra hard fat from the roast without making any deep cuts in the meat.
  • Next, carefully peel off the lengthy section of silver skin that extends all the way along. To achieve this, carefully slide the knife tip under the silver skin, then pull up while continuing to slide along the silver skin. This makes it easier to remove without removing too much meat.
  • Take the time to trim off any excess fat carefully.
  • Using a paper towel, carefully run your hand the length of the tenderloin to remove any excess material and even out the exposed area, ensuring that the meat’s surface is nice and clean.
  • To create an even thickness for the entire beef tenderloin roast, ideal for grilling or roasting, you could now pause, fold up the small end, also known as the tail, and secure it with butcher’s twine every few inches along the tenderloin to the thick end.
  • Alternatively, as we’ll cover in our next step, you can keep slicing the entire tenderloin into a greater variety of cuts. Carve into beef tenderloin center-cut beef tenderloin roast or filets.
  • To achieve an even roast, simply trim the larger butt end and tapered end; this is known as the center-cut beef tenderloin roast or chateaubriand. Because of its size and shape, it is the most tender, highly valued cut that is perfect for roasting, typically weighing two to three pounds.
  • Alternatively, it can be cut into tournedos, which are 1 1/2 to 2 inches thick steaks.
  • To make individual tenderloin steaks, cut the butt end and tail end to uniform thicknesses and tie them together. Our goal is for steaks to be between 1 1/2 and 2 inches thick.
  • The most tender part of the tenderloin, the tail end, can be cut into tiny tenderloin tips or filet mignon steaks and secured with kitchen twine.
  • Make sure to cut off any large pieces of meat from the chain before discarding it. These scraps are perfect for other quick-cooking beef recipes. We tag and vacuum-seal our trimmings so they can be used at a later time.
  • Now that the entire tenderloin has been expertly trimmed, you can cook it however you like— sous vide, grilling, smoking, oven roasting, or pan searing, for example. See our list of recommended recipes in the full post.
  • Use a digital meat thermometer to make sure the beef tenderloin is cooked to the ideal internal temperature for flawless cooking. We advise serving the tenderloin medium-rare, at 135 degrees Fahrenheit, to preserve its renowned “cuts with a fork” texture.

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