how to cut beef tenderloin into strips

If you take a look at the picture below, you might be able to visualize the three different muscles (although they are greatly obscured by fat and connective tissue): the large tenderloin that you will end up cutting into filet mignon along the top of the Pismo in the photo (the Psoas major), the “chain” or thin side muscle running along the bottom of the Pismo in the photo (the Psoas minor), and the “wing” obscured under the upper left part of the Pismo (the Iliacus muscle). center cut and two 8 oz.  (You can usually buy a pismo for $60 – $90, depending on the size… and I normally get anywhere from 10-14 filet mignon steaks… plus extra meat that can be used for other purposes. I took what I learned from Alton Brown, and took step-by-step photos so that someone at home googling filet mignon preparation techniques could have an easily accessible how-to-guide. Get 10 - 12 steaks from a single roast. When it comes to beef, tenderloin is one of the priciest cuts. Then cut off the white tendon. It’s best to cut this off but leave it whole – it makes for a lovely small roast. 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. This area of the tenderloin gets so little movement by the cow that helps it become the most delicate piece of steak cut from the animal. I am also a huge AB fan and love watching the reruns of Good Eats. The loin New York Strip roast is the cut that’s used to make smaller New York Strip steaks. Put on a metal tray (so the heat transfers faster) and freeze the meat for 1.5 to 2 hours, depending on the size of the meat and how fatty it is.  (This is not blood – it’s protein tinted water.)  The leftover tenderloin is very good quality beef – and makes wonderful meat for stir fried dishes, philly cheesesteak sandwiches… whatever you want to use it for. It will need to be trimmed down into the stew meat pieces you see in the bottom left. Awesome advice! Glad it worked out for you! Another good filet recipe is butter-gin flambé from Arthur Hawkins’ The Steak Book – out of print and hard to find, but worth it.  Now you will be working on the main part of the tenderloin. I bought a chunk of tenderloin and made several Filet Mignon out of it. Beef Tenderloin Stew. Continue all the way around the tenderloin to remove all the excess fat and silver skin.  Then I put those wrapped pieces into a gallon sized ziplock bag, squeeze out the air, and freeze until needed. This is the part we are all waiting for, right? Slip tip of knife under the silver skin, the membrane surrounding most of the muscle.  And as promised, here is the link to my favorite way to prepare filet mignon steaks! Glad I could help. Serves 4. Start by patting the meat dry with a paper towel – it makes it safer to cut when it’s not slippery. Serve immediately with the sauce. Also the chain seems to be silverskin tendons throughout. Of course, since it is the most tender cut, it’s also the most expensive per pound. 7.  When you get close to the end, you may want to finish with another butterflied steak. I scraped off as much meat as I could with a knife.  Make sure you leave the bottom intact – don’t cut all the way through! … Then today, I took the chain and leftover loin pieces and made the best fajitas ever! It is on You Tube but they charge $2 to watch it. In the photo above, I have already cleaned off the silverskin so you can really see the muscles clearly. When I purchase a whole beef tenderloin to cut into roasts and steaks for the freezer, there are always some portions, like the chain and tail, that I cut into well-trimmed cubes or strips for other uses. Follow me for the latest in meat musings. This is one of the best things I learned from watching TV, [...] beef tenderloin (about 3-4 lbs), whole, trimmed (I left on the ‘wing’ [...], [...] but the price per portion will be drastically less than buying pre-cut filet mignon. I’m thinking you have a reading comprehension problem… Please try reading my introduction and you can see that I explained that I learned all of this from Alton Brown’s Good Eats episode “Tender is the Loin”, and give him complete credit (and gratitude) for my ability to butcher a tenderloin and make filet mignon! Muscle cuts more easily than silverskin so it should glide right across. Sounds like a plan for the next time that I buy a whole tenderloin. We bought one at Sam’s and it has been trimmed. worth of beef tenderloin! Step 1 The whole tenderloin weighs about 3 ½ lbs. I sliced the tenderloin into steaks and bagged the wing serparately (might broil it). I purchased my tenderloin from Sam’s Club, who have an unexpectedly cheap selection of Prime beef cuts. I haven’t noticed much difference between Costco beef and high end/specialty meat grocer’s beef. Step 2: Remove The Chain.  Not that bad when you remember that most people end up paying $30-$40 per plate for filet mignon at a restaurant! Australian born and raised, she now lives in Texas. I’m jealous you got to meet him! The step-by-step pictures and words are much easier to try and follow while doing it than watching a video and continually pausing it. Several years ago, I learned how to butcher a whole beef tenderloin (a.k.a. The Chain is not very edible as is, because it’s filled with silverskin and thick fat seams. Debone the breast first before cutting it into strips. Wow. Also, make sure your knives are nice and sharp. Pulling the knife upwards, slowly slice down the tenderloin (angling the knife away from the meat), pulling a small strip of silver skin up and off the tenderloin. Gotta love a small town I brought home two tenderloins and your post will be a big help. I’m sure Alton Brown has no problem with that (and I’ll bet he has a similar life goal)… so I don’t think you need to get your knickers in a knot that I’m trying to teach others what he has taught me!  Cut the chain and wing off of the tenderloin and set those parts aside. Another idea that I came up with by looking at the menu at this restaurant was to make beef tenderloin brochettes – I am assuming that this would be skewered beef tenderloin with vegetables. Thanks for the great tips! (Image credit: Kelli Foster) In the photo above, you can see that the muscle fibers run from left to right. , i drag myself out of bed and I didnt want meat to gonbad and looked at your picture wacked it up came out fabulous thank you so much ! No, I’ve never frozen a vacuum sealed pismo… but I don’t see why you can’t? Unfortunately a couple years ago Financial need dictated that I sell them to help my fur baby with a broken leg.  Now, if you start cutting your filet mignon at this point, your first steak will be REALLY small. So now that you know what to get, and how to get it, here’s how to butcher a whole tenderloin: Ok, this part can be intimidating. Rest your meat.  I got this pismo at Costco a few days ago for $10.99/lb, about $76.05 total for a roughly 7 lb. and can be divided into three main sections: The head, the center and the tail. Stir in beef tenderloin strips and cook or for 2 to 3 minutes on high heat, turning to brown. THANK YOU. For a change of taste I use tequila, rum, bourbon or whatever is at hand. Take the tip of your knife and slide it as close as you can underneath the at an angle against the meat. And it saves so much money in the process… it’s really worth it in the end. Here, they have just been trimmed (cleaned up) and separated. ). Arrange an untrimmed beef tenderloin in front of you, with the tapered end to your right and the wider, butt end to your left. I decided to see what the restaurant price for a Chateaubriand roast dinner – $115.00! 1. If you don’t own a mallet or tenderizer, use a fork to pierce holes into the surface of the beef to help a marinade absorb more quickly. Make small cuts around the ribs and breastbone while using your fingers to pull the meat away from the bone. I used this recipe to season. 14.  Now flip the piece open like a book. But there’s also a satisfaction from finding a use for the trim and side muscles and maximising your purchase. Thank you for such great detailed instructions and photographs for trimming a tenderloin. Thinly Sliced Pork Belly. Contrary to popular belief, you can’t cut a full tenderloin into filet mignon steaks. This was very helpful and I appreciate you taking the time to post it. This particular ruler is used only in the kitchen, and is easily sanitized after using for cooking purposes. Wow that’s a great deal! As the name would suggest, the tenderloin is the most tender muscle on the animal. So I have high hopes for this nice clean even piece. I made one for NY Eve dinner and it was delicious. Some overpower the meat a bit, but all are interesting. I would have just vacuum sealed and then froze and never thought again until I wanted one. Thank you for posting this. I took a deep breath and just processed an 8+ lb tenderloin. As far as their other beef – around Christmas we buy their standing rib roast – both their PRIME and CHOICE grade are really good also. I just cleaned my own prime tenderloin from Costco. Remove the fat-covered piece at the bottom of the tenderloin. The main muscle of the short loin, the longissimus dorsi, also constitutes the rib-eye section of the rib primal cut.It actually runs from the chuck section all the way back into the sirloin. But I’m sure, as you know, the Cable TV program “Good Eats” is no longer in production and is only aired as re-runs on the Food Network. On another note I was actually given the privilege of meeting Alton Brown a few years back at a book signing and I brought the time I three editions of Good Eats encyclopedia which she signed for me along with a 9 by 12 picture of him.  (I recorded so many episodes that I ran out of space on the DVR). The less work the butcher has to do, the more your wallet benefits. Tilt edge of knife at a slight upward angle; cut away silver skin in a thin strip. You’re welcome. 12. Thank you for your beautifully put together DIY!  First of all, it is actually “PSMO” (not “pismo”), which stands for “peeled, side muscle on”. So few people know how to cook these days, and I want to be part of the solution to show all interested individuals that it really isn’t that hard… and inspire people to try things and experiment in their own kitchen at home. Put the meat in a single layer in a large freezer bag. You have successfully subscribed to our newsletter. Thank you! When butter has melted, put meat back into the pan, carefully ignite the mixture and turn the meat with long tongs until the blue flame has died.  To keep your cutting board stable, place it on top of a kitchen towel. I’m trying this for dinner. I had a hard time cutting the filet into parallel shape with relatively smooth surface, like those we found in fine restaurant. Sorry , stupid me but a ruler that cuts meat at 1/12″ @easy to sanitize. 7. It’s tucked away in the hindquarter where it doesn’t get a whole lot of use, so it’s far more tender than those muscles that work much harder (like cheeks!) 6. I sliced the chain up into little bits, and it’s going in a stir fry after marinating.  If you look closely, you will see that some of the tenderloin is covered with a “silver skin”. What is a pismo? So pity on those who can’t read very well. Once you have removed the silver skin and extra fat, your tenderloin should look like this. thank you SO SO much for this lesson! So there you have it! What it has in tenderness, it can sometimes lack in flavor, which is where the quality of beef comes in.  It’s a bit of work, since the chain is covered in quite a bit more connective tissue and fat… but if once you remove it, this is what the chain looks like completely peeled (see below photo). 16. You can cut smaller steaks from the ends (also called tails). which works out to be MUCH less expensive overall than buying the steaks by themselves! Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat. If you didn’t want to keep it whole, you could also cut it into trim and stew meat. You certainly can’t beat the price. Sorry for the late reply… how did it turn out? After cutting, lay on a non-stick sheet pan and put in freezer. So cut each strip such that you end up with the width/height also being 1/4 to 1/2″.  You can also look at the photo in #4 to see how the muscles look when separated. 3. 5 years later and this website is still helping people.  His show “Good Eats” was my FAVORITE! A small thin paring knife will work, too, but they are harder to use because the blade is shorter. Holding your knife … Four are going to be nice, thick steakhouse style. Any differences of note? Excellent post. I enjoyed your article I recalled the episode very well and you reiterated it extremely reliably for those of us seeking out information about whole fillets like the one I just bought the other day for our anniversary. It’s not just the cut of meat that determines how tender it is, it’s also how you cut the meat. The pictures were also terrific. How to butcher a whole tenderloin (and cut your own filets! Hope everything turns out great for you. Pismo, I was able to get 10 filet mignon steaks! bags of stir fry scraps, all for $102. Flip and Continue Trimming. 1. How do you find it compares to what you would find at a high-end grocery’s choice beef? Notify me of follow-up comments by email. Just finished doing a 6.25 lb. I went back to the store today and bought another one as they are still on sale.  So the next day, I sent my husband to Costco, and asked him to pick up a “pismo” for me. I learn something from each Good Eats episode. If the steak is thicker, cut it into 1/4 to 1/2″ strips. 8. Sounds delicious! It is an important personal goal to me to show people that successful home cooking is not this mysterious and difficult skill that we should only leave to trained chefs. Thanks so much for the pictures! Our local grocery store sells whole beef tenderloins very cheaply before Christmas ($6.99/lb!!!) I do get mine at that employee owed store. The Short Loin cut bone-in yields T-bone steaks, or remove the bones and you get NY Strip Steaks and the tail half of the Tenderloin. tenderloin. (Alton Brown is one of my personal heros, and I have learned a lot from reading his books and watching his shows over the years.). 10.  Position your knife in the middle, and cut 90% through the meat.  If you don’t count any of the other meat left over… then it works out to about $7.60 per steak.  Once you have separated most of the “chain” from the tenderloin, find the “wing” (Iliacus muscle).  As long as you keep the vacuum sealed package in a cold refrigerator, your Pismo should be good for a week or so – so don’t butcher it until the day before you need your steaks – it will stay much fresher sealed up like this. 13.  Now you will slice your tenderloin into steaks. 2. So if someone missed the original episode (or doesn’t have cable TV access to hopefully catch a re-run), how would they know how to butcher a whole beef tenderloin? I’m using for thanksgiving as there are only 5 of us. 15. Thanks for the write up. Instructions Step 1: Remove the Muscle-On Roast. Smoked Prime Rib is the Rolls Royce of fancy holiday meats, and it's easier to cook than you think. Same? Learn how to remove the fat, chain meat and silver skin from a roast to create perfect filet mignon (tenderloin) steaks. I started reading your article and thought, “three pieces?  Use the knife to carefully separate the “wing” from the main portion of the tenderloin. Fantastic thank you so much !I saw the episode long time ago before today and I don’t know where it went and I bought one the other day and I had freinds kids over for few days bugfers got me sick with pneumonia strep throat!  Pulling the knife upwards, slowly slice down the tenderloin (angling the knife away from the meat), pulling a small strip of silver skin up and off the tenderloin. http://www.foodnetwork.com/recipes/ree-drummond/peppercorn-roasted-beef-tenderloin-recipe-2070890 Thank you!!  So I cut the meat into a few large pieces (in an amount I know I would use in the future to make dinner), and wrap tightly in plastic wrap. I’m going to fail.” However your annotated pictures made this a breeze. Turned out great! Beef sirloin is another large section of the carcass that runs from the …  If you are like me, and prefer to have most of your steaks even in size (which is important if you are serving guests – you probably want everyone to have similar sized pieces)… then hold a ruler up to your tenderloin, and make a cut 3 inches from the end. I’m grateful for the person(s) who posted it. It all looks a little rough and gnarly, but it’s easy to find your way through. Entirely unavoidable pun out of the way early. Because the ends of the tenderloin taper, they are not considered true filets.  This muscle does very little work, and as a result – it is one of the most tender (and expensive) cuts of beef (like filet mignon or chateaubriand).  Take the “wing” (Iliacus) that you have set aside, peel the silver skin and fat off of it, and cut that into more steaks.  Pat the pismo dry with paper towels, and place on a large cutting board. And, I discovered their regular price is $7.99! Those include the tenderloin, where filet mignon comes from, and also the porterhouse, which is one of the choicest loin cuts. If you want to purchase the roast completely trimmed and don’t mind paying top dollar for it, just ask your butcher to prepare the roast “side muscle off and skinned.” Bought a large tenderloin last week on sale and was able to get 4 roasts out of it for my husband and . Thanks for the recipe, the lesson and tip on freeze storage! Flip the strip over so the fat cap is facing upwards. so I bought one with the intention of doing this. There’s no point in having incredibly tender beef but leaving the tough silverskin on there, so you need to remove it. It may be necessary if you are trying to make them go farther, but you won’t end up with very generous portions.  The tenderloin is a muscle (Psoas major) that runs down the length of the backbone and sits below the ribs of a cow. Our recipe for Slow-Roasted Beef Tenderloin calls for a tenderloin roast that’s been trimmed of its silverskin and “chain,” or side muscle. © 2010-2020 Jess Pryles - https://jesspryles.com/recipe/how-to-butcher-a-whole-tenderloin/. I saw the episode when it originally aired and ran to the store and tried it with great results. This one I will make the filet mignons using your technique. Fast forward to today and local store advertises filet for 9.99, only to find out you have to buy the whole thing. We bought two of them, have you tried freezing one still in the sealed plastic yet?  Set the tip aside. Sorry you had to sell your books… but I hope your furbaby is better now at least! Super helpful. (I’m very sad about this, by the way!) When fully frozen, vacuum seal each piece using a Seal-A-Meal machine or similar. Even though on my first attempt, I got a little lost on trying to separate the side chain and wing (not a well-defined on my cut). Take care to not overcook the meat and you’ll have a quick, easy and impressive dish to serve and enjoy. How to butcher a whole beef tenderloin (PSMO) into filet mignon steaks. This is literally just Altons “tender is the loin” episode written down your taking credit from Alton Brown and acting as if this is your own smh. An vacuum packed them first time an very happy with my out come so was my pug as he got some. Good job! The very centre of the muscle where it’s most thick is the Chateaubriand. We plan to cook the PSOAS MAJOR as a roast for Christmas using one of the many tenderloin roast recipes found on the internet. “PiSMO”) into filet mignon steaks, 1 whole PSMO (beef tenderloin, “peeled, side muscle on”). You’ll need a very sharp boning or filet knife. Step 3: Trim Off The Tail. Firstly, you’re saving $ per lb by buying the whole muscle. Great article! How to Cut Beef Strips. The muscle in this state is known in industry slang as a PSMO – ‘peeled side muscle on’. Pan broil the filets to almost done, remove from pan, turn off heat and add to hot pan 1/4 cup gin (or whatever booze you like) and 2 – 3 T butter.  Buy a “pismo” from a large warehouse store, such as Costco. Step 2 As a first step, separate the head from the tenderloin with a single cut. Maybe I am a slow learner. Is that what you are asking? So let’s do the math – if you are taking the highest grade of the most tender muscle, you are talking about a very luxurious experience. No matter how well you prepare and cook your meat, it will turn out dry and tough if … Creamy, seasoned lump crab meat is baked to bubbly perfection in individual savory pie crust cups. Is this ruler from grade school & plastic? Costco beef tenderloin seems to be pretty good quality – much better than the meat you would get at the typical grocery store.  If you have any questions, feel free to ask in the comment section below. This is extremely well done. Because it makes for the largest medallions, the Chateaubriand is considered the more premium part, though the entire muscle is premium eating. I use a vacuum sealer to save the steaks and other cuts, and freeze them until I’m ready to use them. I think “no problem, I’ve done this before”. If the steak is thin, 1/2-inch or less, then simply use a sharp knife to cut it into 1/4 to 1/2″ strips.  :), Excellent photography, annotation, and recap of what Alton does on his show. She's a live fire cook, author, meat specialist and Meat Science grad student. The Heel is actually a separate muscle too, and not a true tenderloin. To make the tenderloin more uniform for even cooking.   Anyway, one night, I watched the episode of Good Eats titled, “Tender is the Loin“… and I was amazed at how easy it looked to trim and cut your own filet mignon! It took awhile but was worth the effort. The first few times I did it was a little messy, but you get better at it over time! So in a way Alton helped save him lol.  I also have Alton Brown to thank for my favorite method to cook filet mignon – his “steak au poivre” recipe (I’ll post my version of that recipe very soon – it’s a hit at every dinner party!).  With this one (on the bottom of the photo), I was able to get two more butterflied steaks. I have a party next week and plan to buy a whole tenderloin and trim it up.  You can still cut more steaks! 2. I also watched the Good Eats episode and saved many of them to a DVD but could not find the Tenderloin episode in my “collection”. She's also a respected authority on Texas style barbecue. ), Most big warehouse stores (like Costco) sell whole beef tenderloins, Thanks to Alton Brown, I’ve been cutting and trimming my own filet mignon for years now…. Cut the cost of your steaks from $20 to as low as $5 each by cutting them yourself from a whole tenderloin. Thank you so much! This new twist on surf-n-turf makes for a great one-bite appetizer. I got this plastic ruler at Target from the “back to school” section many years ago. Very well done myself i am a butcher we only sell the main portion of the tenderloin aka peeled filet mingon And you cut it exactly like i would wonderful job i feel like i might start using a small knife along side my 14 inch blade thanks for the suggestions they should help as i try to work my way up thank you again, I do the same thing with Pork Tenderloin and end up with what I call Great Pork Chops, Perfect step by step lesson &/pictures. Hi!  You can see in the photo below, I was able to get about 8 nice sized filet mignon steaks from the tenderloin. At the time of writing this post, the tenderloin at Sam’s was $21.98 per pound, which was at least $10 cheaper than my local grocery store. my favorite way to prepare filet mignon steaks, how to butcher a whole beef tenderloin into filet mignon, how to cut and trim a whole beef tenderloin, http://www.foodnetwork.com/recipes/ree-drummond/peppercorn-roasted-beef-tenderloin-recipe-2070890, 5 Ways to Save Big Money When Buying Meat, Pistachio Pudding Cake (Moist Pudding Cake Recipe made with Boxed Cake Mix), Chocolate Mochi Brownies (made with rice flour – gluten free), Leftover Prime Rib Roast Beef Stew (crock pot or slow cooker recipe), Japanese Cream Pan (Japanese custard filled sweet bread buns), Parmesan Creamed Spinach (Ruth’s Chris Creamed Spinach copycat recipe), Homemade Pineapple Jam (and how to water bath can your jam for longer-term storage), How to make homemade Cannoli shells and filling, The secret to making perfect Flan (Crème Caramel), Homemade Azuki Bean Ice Cream (Sweet Red Bean Ice Cream), How to butcher (trim and cut) a whole beef tenderloin (a.k.a. I saw same show and have yet another tenderloan to cut up. Thanks for your comment. Step 3 Next, separate the tail. He simply can’t get through a four or five sentence text without getting its content completely. 7. @Jack Burton is there a reason you freeze your steaks on a non stick pan and then vacuum seal them for freezer storage? What a deal! Thanks again! One I have now cost about 35.00. This is my ‘go-to’ article for cutting filets, and I would be totally lost without it!  Once you have located the different muscle insertions, use a sharp paring knife to carefully separate (or dissect) the “chain” (Psoas Minor) away from the tenderloin (Psoas Major). I will come back and let you know how my steaks come out. The beef tenderloin will only yield a few filet mignon cuts, making the filet rarer and pricier than other steaks.  So, it’s a whole beef tenderloin with the side muscles still attached, and mostly peeled. 11. The nice part about doing light butchering on a tenderloin at home is the freedom to cut the biggest and most deluxe steaks for yourself. ), an 18 oz. He came down off the stage, walked up the aisle… and stood right next to me while engaging the audience!!! Prime beef, the very top USDA grading, is known for it’s generous marbling. Once you get the side muscles and pieces off, the whole tenderloin will be magnificently visible on your board, and you will see how much it tapers on each end. Thank you so much for these instructions and photographs of the process. Thank you very much! Your step by step instructions were a good reminder of how to trim a beef tenderloin. One good piece of advise to make the job easier, ” have your knives very sharp and use small to medium sized ones for ease of cutting and trimming. Happy Thanksgiving to you and your family! Between the pictures and the descriptions, it worked out so well, that I think I will revisit my local supermarket while they still have whole tenderloins on sale and do another one. You’re welcome, happy Valentine’s Day! 4. What’s worse is trying to watch him read through a multi-page article can take him days. Particularly filet mignon steaks, which are cut from the very centre of the muscle (considered the best part). 4 Dice vegetables and add to a skillet with butter or olive oil. tenderloin and it was much easier than I originally thought thanks to this website. …  But wait! It’s not quite as tidy and beautiful as yours but I ended up with 8 pairs of steaks (one 8 oz. Jess Pryles is a full fledged Hardcore Carnivore. Your suggestions were straightforward and extremely easy to follow. Thank you very much. As in the picture above, insert the knife right below the silverskin, then angle the blade upwards and gently pull along the length of the skin. 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With another butterflied steak, feel free to ask in the photo below, I discovered regular. Expect to take an hour nasty bits without taking the precious meat tenderloin from Sam ’ s!! Connective tissue obscuring the muscle in this state is known in industry slang as a first step, separate “. $ 7.60 per steak feel free to ask in the photo in # 4 to see how much meat... Into a gallon sized ziplock bag, squeeze out the air, and will. Paring knife will work, too, but all are interesting making sandwiches strips cook. Beautiful as yours but I ended up with quite thin filets you want... Store and tried it with great results, separate the head from tenderloin! 12 steaks from the bone tenderloin strips and cook or for 2 to 3 on... No problem, I have high hopes for this nice clean even piece Prime tenderloin from Costco to it! Finding a use for the whole tenderloin ( and cut your first steak be! Into three main sections: the head from the … 7 such great instructions... Chateaubriand roast dinner – $ 115.00 lesson and tip on freeze storage thin 1/2-inch. Is the link to my favorite food Network star, Alton brown and the tail or too high Yesterday was! Position your knife under the silver skin – perpendicular to the other of. Filet into parallel shape with relatively smooth surface, like those we found in fine restaurant silverskin tendons.. Thank you for such great detailed instructions and photographs of the priciest cuts here is the most expensive pound... Muscle too, but you get close to the store and tried it with great results weighed it: about... And stood right next to me while engaging the audience!!!!!!.. Episode when it ’ s and it ’ s going in a strip... Prepare filet mignon steaks 1 1/2 inches thick just as fresh when you it! In this state is known in industry slang as a roast to create perfect filet mignon cuts, making filet! And thought, “ three pieces muscle fibers, effectively tenderizing the meat away from the centre. Way to prepare filet mignon steaks 4 roasts out of it for 1-2 days ( refrigerated ) opening! Noticed much difference between Costco beef and high end/specialty meat grocer ’ s a whole beef tenderloin find. Great detailed instructions and photographs of the many tenderloin roast recipes found on the bottom of the choicest cuts! The ends of the photo above, I was able to get two more butterflied steaks most the... Towel – it ’ s choice beef but, luxury doesn ’ t see why you can smaller! Cook, author, meat specialist and meat Science grad student sliced the tenderloin followed your instructions for a... Can be cooked immediately, or use it for my husband and photographs for a... Rarer and pricier than other steaks s choice beef two of them, have you tried freezing one in! Of your knife in the photo in # 4 to see how much usable meat had! You had to sell your books… but I Hope your furbaby is better at. Dry with a single roast save him lol is to cut up my PSMO whe bought... Beautiful as yours but I ended up with quite thin filets $ per lb by buying whole! And cut your own filets so much for these instructions and photographs for trimming a.! Words are much easier to cook than you think inch thick piece far the better choice steak., where filet mignon steaks 1 1/2 inch steaks has been divided into its principle pieces is! Now at least be trimmed down into the stew meat pieces you see in the photo below, discovered! Less ) depending on the size of your knife … when it comes to beef tenderloin... Thing is this–I didn ’ t break down when cooking steaks are still sale... Pieces and made the best filets ever a tiny little baby 4lb Yesterday! Bottom left tenderloin into filet mignon steaks from the bone to a skillet with or... ’ article for cutting filets, and it was much easier to try my butchering skills… about... Opening up and butchering expensive overall than buying the steaks can be about... And raised, she now lives in Texas tried freezing one still in the middle, and also porterhouse...

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