How Much Weight Do You Lose Trimming Beef Tenderloin

Beef tenderloin is almost tender piece of meat you will ever have the pleasure of biting into. It is soft, juicy, and flavorful without needing anything more a unproblematic salt and pepper seasoning. This cut of beef is too quite versatile from roasting information technology as a whole or breaking it down into steaks. Learn how to break downwardly a whole tenderloin correct here.

BEEF TENDERLOIN

I like to ask people about their favorite cut of beef, whether it's a steak or whole roasted. I'grand never surprised to hear that prime cuts similar ribeye, prime rib, beef tenderloin, or filet mignon are amid the most loved. Tenderloin and tenderloin steaks are my personal favorite and that'south is considering of the tenderness.

Tenderloin is a long, sparse muscle that runs deep within, along the dorsum, correct under the spine. This muscle is non weight bearing, doesn't go worked out much, and doesn't have much connective tissue, which is what makes it so tender.

This cut if very tender and soft, and so it's best to cook it at loftier temperature. Information technology'south perfect to melt in the oven, on stove-height, or on the grill.

This cut of beefiness is as well very lean and so it's very important not to overcook information technology whether it's a whole roast or in steaks. The best temperatures to melt it to is medium-rare or medium. For medium-rare, melt it to 130°-135°. For medium, cook to 135°-140° and for rare, cook information technology to 120°-125°.

Remember to let the steaks rest on the cutting board for about 5 minutes earlier cut. Let the whole roast remainder for about fifteen minutes before cutting. Loosely tent the meat with foil while information technology's resting likewise.

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WHY BUY A WHOLE TENDERLOIN

Wondering why bother trimming your own? Well, one reason for breaking downward my own beefiness tenderloin is because I like to be in control on the cut of meat. Whether I want to roast a whole beefiness tenderloin or break it down to steaks, I will make up one's mind how it's cleaned and how it'due south cut.

Another (very appealing) reason is the price. When you buy a whole tenderloin, information technology will e'er be cheaper. Breaking it down into steaks yourself, you will boilerplate $ten-$xiii per steak. You will never pay that footling for a filet mignon at a steakhouse. Buying chateaubriand will exist near twice as expensive as ownership a whole tenderloin and doing it yourself.

PLUS, you tin can cease up with 2-4 lbs of scrap meat to cook a whole other meal.

CHOOSING YOUR TENDERLOIN:

When making this choice, I look at how many people I want to feed.

If roasting a whole tenderloin: normally, when choosing big pieces of meat for roasting, you should estimate one/2 lb (or 8 oz.) per person but, beef tenderloin is a very expensive cut of meat. Information technology'south okay to estimate a trivial smaller portions, so yous can go downwardly to 4-6 oz of trimmed beef tenderloin per person.

If making steaks: a whole tenderloin that weighs near v lbs, will easily give you vi 2-inch steaks. So if y'all demand more steaks, go for a larger tenderloin. (Do note that larger one will give you larger/wider steaks equally well as a couple more.)

Virtually grocery stores will give you either a whole untrimmed tenderloin sealed in a cryovac or already trimmed and cutting into steaks. Many stores with a butcher on site will besides be able to trim the whole tenderloin for you and give it to you trimmed and cleaned with scraps on the side. Yous can ever go with this pick and simply cut the steaks yourself at dwelling or tie the whole roast and melt it.

Anatomy OF THE WHOLE TENDERLOIN

If y'all have to clean the tenderloin yourself, don't be scared. All y'all need is a sharp boning knife (I too similar to use a sharp curt knife) and a large cutting board.

Have the tenderloin out of the parcel and accept a look: the butt end is the thickest end of the tenderloin and it as well has a "wing" piece attached to it.

The center cut is the middle part of the tenderloin. It is the most uniform is size and where filet mignon, tenderloin steaks, and chateaubriand comes from.

The tip cease, is the small-scale, sparse end of the tenderloin that is also the slice that tin can be used for tournedos steaks.

A whole tenderloin will besides nevertheless have the chain attached to it that will need to be removed. Information technology looks like a thin, fatty slice of meat running downwardly the length of the entire tenderloin.

CLEANING AND TRIMMING BEEF TENDERLOIN:

Remove the chain.

It will be quite easy to spot and very easy to remove. You can actually remove it with your hands and may need just a few assist cuts along the mode. Just follow it along, separating it from the tenderloin.

Do NOT discard the chain. It is not a part of tenderloin but information technology is nonetheless good meat and will be great used in a soup or stew.

Remove excess fatty.

Yous may observe that there are thick, difficult pieces of fat forth the whole tenderloin yet attached. Those are very easy to remove and you lot can do information technology with your easily. You will also desire to pull off the thin, soft membrane that covers silverskin on summit of the tenderloin.

Remove the silverskin.

Silverskin is a tough layer of white, shimmery connective tissue that runs along the tenderloin. Information technology MUST exist removed. To remove it, pull up some of the silver peel at the narrow stop of the tenderloin and then use a thin knife to cut forth the silver skin to separate information technology from the meat.

On many occasions, once you get a grip on a strain of silverskin, you tin can pull it off with your easily in the direction of the barrel finish (where the fly is). Utilise a knife to remove remaining pieces of silverskin just attempt non to remove whatsoever of the actual meat. You can even endeavor lightly scraping the smaller pieces that are left backside, also in the direction of the butt.

Final step (for roasting the whole tenderloin):

When roasting the whole tenderloin, it'southward very important to tie it along the whole slice. This volition create a more uniform thickness throughout the whole tenderloin and help it melt more evenly.

To make the tenderloin more even at the narrow end, cutting the tip where it starts to get narrow well-nigh all the mode off butnon completely off. Tuck the narrow, sparse tip nether the tenderloin.

Use cooking twine to tie the tenderloin all along the whole length in one-inch intervals. Make sure not to tie too tight where it starts cutting into meat.

After it is tied, it'due south all set up to be seasoned and go into the oven.

Concluding step (for breaking information technology down into steaks):

Trim off the wing and protruding pieces of meat at the butt end of the tenderloin. Follow the natural bend of meat and simply separate the eye muscle from the wing. (SAVE these pieces for other recipes!)

Cutting off the thin and narrow ends of the tenderloin that are besides small-scale to be made into steak. (Salve the narrow ends likewise and use them with the other scrap meat.)

What you are now left with is the beautiful center that is ready to be cut into filet mignon and tenderloin steaks.

Cut Into Steaks:

TIP: measure the perfect intervals of either ane ane/two or two inches with a ruler and mark it on a piece of paper. Place the paper adjacent to the tenderloin earlier cut it into steaks. This will help you cutting verbal thickness of steaks.

DON'T cut steaks that are less than i one/ii inches or information technology will cook as well fast and yous are very likely to over-cook information technology. The all-time thickness for a filet mignon is 1 1/two or two inches.

Use a sharp pocketknife to cutting the tenderloin center into steaks. Y'all now have the steaks that are set to be cooked.

WHAT TO DO WITH BEEF TENDERLOIN SCRAPS:

When preparing the whole tenderloin, the just affair y'all will take leftover is the chain. It is quite a fatty piece but in that location is however a lot of meat on it. Utilize this piece when preparing homemade beefiness stock, in soups, or mix it with some stew meat and use it in beef stew.

Leftover scraps from breaking down the tenderloin into steaks are a lot more versatile. Yous too will finish upward with at to the lowest degree 2 lbs of meat and up to four lbs from a large tenderloin.

These scraps will make a cute beef stew simply yous tin also make quick meals:

-Saute it with some onions and mushrooms or make steak stir fry.

-Piece information technology thinly and make cheese steak sandwiches.

-Cut it into cubes and make beef kebabs.

-Use information technology to make beefiness tips with gravy.

RECIPES USING BEEF TENDERLOIN

Roasted Beef Tenderloin

Pepper Crusted Beef Tenderloin

Filet Mignon

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