It only takes a few short strokes of the knife to detach it completely. Carefully pull the tenderloin out allowing the purge to stay inside the bottom of the package. These tender steaks do well with a quick stove-top sear before getting finished in the oven. The meat is absolutely, positively, the softest, most buttery-textured meat on earth. Learn how to remove the fat, chain meat and silver skin from a roast to create perfect filet mignon (tenderloin) steaks. Tell us what you think! wikiHow's. 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.” Cut the cost of your steaks from $20 to as low as $5 each by cutting them yourself from a whole tenderloin. Steps for Carving a Prime Rib Roast Prime rib (either a boneless rib roast or a standing rib roast, which includes the bones) is another oven roast that is easy to carve. A beef roast should be allowed to rest for 10 to 15 minutes before carving so that the juices are reabsorbed into the meat. Three Pepper Tenderloin Roast With Mushroom & Leek Barley. Food. Tender cuts of beef can be cut into slices of any thickness, but tougher cuts should be carved into thin slices. Carefully pull the tenderloin out allowing the purge to stay inside the bottom of the package. We’re here to arm you with enough confidence to pick up a beef tenderloin, whether you’re at your neighborhood butcher or your local Costco. Last Updated: February 27, 2020 Continue moving down the length of the meat. The cooking time will vary according more to the thickness of the filet than the length, or even the weight. Add olive oil to a large frying pan or cast iron skillet and, once it is smoking, add the beef tenderloin and cook for 3-4 minutes on each of the four sides. This Christmas, Consider the Cow. August 10, 2009. You can save money by purchasing a whole beef tenderloin and butchering it yourself into filets or trussing it into a roast. Buying an untrimmed tenderloin and trimming it yourself can save you $5 to $10. It’s important to remove all of the silverskin from the tenderloin so that it is as tender as possible. The photo below is of a whole beef tenderloin straight out of the package clean and dry. It’s not a super-cheap cut but still more affordable than the tenderloin. Supporting this definition is the fact that butcher shops will often market a center-cut beef tenderloin roast as chateaubriand. Never thaw and then re-freeze beef tenderloin; if you thaw it you must cook it all. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. This bears repeating: all meat needs to rest after leaving the heat. Roast Beef Tenderloin with Red Wine Sauce. Tent with foil. The hamburger patties literally melt in your mouth. A large, whole, trimmed filet (about 6 pounds) will cost you from $70 to as much as $125, depending on its grade, quality, and where you buy it, but it will feed at least ten people with no bones or waste. Mention "beef tenderloin" around most people and those salivary glands instantly start to kick in. More Food. Beef tenderloin is found near the kidneys on the cow. Roasting a beef tenderloin is often saved for holidays and special gatherings. (see notes). A strip steak is the same cut, minus the bone. The tenderloin is covered with a white sheen of connective tissues called “silverskin”. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! Sold whole or as a smaller center cut roast, it has a pleasantly mild almost non-beefy flavor. Beef tenderloin is well recognized and a favorite for entertaining and in many parts of the world this cut is known as grilled filet mignon recipe. Beef tenderloin is a large and versatile cut of meat that comes from the back of a cow. To make the tenderloin more uniform for even cooking. This cut is thick on one end and thin on the other. 1 teaspoon freshly ground cumin. When you nail this cut, it actually feels like the meat dissolves in your mouth. Cut the cost of your steaks from $20 to as low as $5 each by cutting them yourself from a whole tenderloin. 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.” 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. The best way to prepare it is to trim it into chateaubriand and other choice cuts before cooking. Before you cook a beef tenderloin, all you'll need to season it is a little olive oil, salt and pepper. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. The tenderloin has a tapered end and a fatty end. It is so-named because the meat is very tender, making it suitable as cuts of beef roast or steak. Tri-tip roast . 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. 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. While you can still eat it after three to four weeks, it is at its best under two. The head of the tenderloin is a piece that hangs off the main length of the roast. Have you ever cut whole beef tenderloin? How to Cut and Serve a Beef Tenderloin. The chain may be fatty, but it also contains a lot of flavorful meat. 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. I have been using my air fryer to roast beef for years now, and always adapted my original recipe for a tenderloin.. Remove roast when meat thermometer registers 135°F for medium-rare; 145°F for medium. Discard the package with the purge left inside or drain the purge down the sink. Holiday Cookies from Around the World. It may be difficult to identify the seam if you have a particularly fatty piece of tenderloin. For the cleanest removal, hold the package as upright as possible. 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! 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! 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. It makes a great condiment for hamburgers or sandwiches. Tie the tenderloin at one- to two-inch intervals with cotton twine (butcher’s string). Don’t forget to mention. My name is Debbie Spivey and this is my husband David. Set aside the fatty strip for another use. However, because it does so little work, a beef tenderloin has very little in the way of either. The good scrap meat is good for stir-fry, fajitas, or can be ground into delicious hamburgers. This will help you understand where the muscles come from. 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! A little is ok, but excessive amounts of melted fat can mask the flavor of the meat. When it comes to beef, tenderloin is one of the priciest cuts. The meat will then need to be properly wrapped in butcher’s string to ensure the size is uniform enough to roast properly and will make carving easier.. A good butcher will be happy to do this for you, or you can do it yourself with a sharp boning knife, but don’t skip this part. Without a lot of interior fat, the meat turns dry and tough if it gets overcooked. Set out tenderloin at room temperature to remove the chill. It’s also the most tender muscle because it is tucked away inside the hindquarter. Peel away some of this with your fingers in order to locate the seam that separates the chain. Placing the roast … Try to create a more even thickness throughout the roast as you truss. Don't try carving a beef roast in the roasting pan or on a platter. However, you decide to prepare it, though, keep in mind that it generally tastes best at medium rare. Tenderloin is a fantastic choice for rare to medium rare, but you might want to try Top Sirloin for medium Kabobs. According to this school of thought, the chateaubriand is a roast made from the center section of the beef tenderloin and served with a white wine demi-glace sauce. Use the knife to cut off the tail and save it when your salvaged meat. Once the tenderloin reaches the 120 – 125˚F mark for medium rare, remove it from the oven. This muscle tissue doesn’t do too much, so it’s the most tender part of the 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. It will need to be trimmed down into the stew meat pieces you see in the bottom left. It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. The photo diagram below is of a clean and cut whole beef tenderloin, with the silverskin removed. How to Cook a Beef Roast in a Roaster Pan; How to Cut Up Your Deer Tenderloins ; How to Cook Grunt Fish; How Do I Cook a Smoked Gammon Joint? Hey! 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