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Sept 3, 2010, 3:11am

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Topic: How do I cut a tenderloin into Filet Mignon? (Read 655 times)

docwatson223
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How do I cut a tenderloin into Filet Mignon?
« Thread Started on Apr 24, 2007, 12:20pm »

I noticed that I can often buy a whole beef tenderloin for ~$30-$40 and remember working in a kitchen in college where the chef used to cut his own Filet Mignon out of them.

It's been 15 years, so I was wondering if you could share the technique.

Thanks!

-Doc-

« Last Edit: Apr 24, 2007, 12:25pm by docwatson223 »

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Re: How do I cut a tenderloin into Filet Mignon?
« Reply #1 on Apr 24, 2007, 1:46pm »

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You will find the Tenderloin available in two ways 1) whole and 2) butts. The 'whole' is what it means, the whole Tenderloin weighing approximately 5-8 pounds. The 'butt' is the larger end of the Tenderloin and is usually packed two to a package. These are a little more tricky to cut than the Ribs and Strips. The Tenderloin is covered with a thin tough membrane called the "Silver Side" and it needs to be removed, or you will be chewing on your steak all night. There are two ways to remove the silver side 1) take a "sharp" boning or fillet knife and slip under the silver side nearest the butt (big end), work just enough loose so that you can grasp it with your fingers. Now, pull up with your fingers while slowly sliding the knife under the silver side with some pressure away from the meat itself. This requires a little practice, so you may not be able to do it all the first try. Take your time, it will be worth it. 2) cut your steaks first, and then remove the silver side by slipping the knife in between the silver side and the meat, now just roll the steak while keeping pressure down on the cutting board with the knife.

The Tenderloin also has a 'strap' down one side with a cord of fat embedded in it. Not necessary, but I like to remove this before cutting. I'll save it and cut up for Stroganoff, soup, etc.

When you are cutting your steaks and you get down near the smaller end (tail), I find it easier to cut a little thicker and then butterfly the steak to make it the same size as the bigger end.

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tdarchambo
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Re: How do I cut a tenderloin into Filet Mignon?
« Reply #2 on Nov 21, 2009, 1:11pm »

Are there any pictures to look at regarding the procedure to trim a whole tenderloin? I am an avid Costco fan, and love the quality of their meat. I always buy bulk and vacuum pack all my meat, after trimming some of the excess fat and gristle off. I have been tempted to buy a whole tenderloin, but wasn't sure where to start, thanks for your help, and by the way, I looked at, and read your suggestions for wet aging. I have a trimmed tenderloin, that's been aging for a little better than 3 weeks now, and today I'm opening it up and making some nice 1 1/2" Filet's, Thanks

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Re: How do I cut a tenderloin into Filet Mignon?
« Reply #3 on Nov 21, 2009, 2:18pm »

Nov 21, 2009, 1:11pm, tdarchambo wrote:

Alas, my video and pictorial was of such poor quality that I opted not to post it.

However, here is a good video, courtesy of Weber Virtual Bullet

http://www.virtualweberbullet.com/beeftenderloin1.html

After it's trimmed, just cut it into steaks.

Good luck and enjoy!

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How I age my beef....

The BEST Dry Aged Steaks
http://www.drybagsteak.com/

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