I keep finding recipes for beef tenderloin, instructing me to cut off the chain meat to use for another purpose...but I can't find any recipes that offer me another purpose! The Chain is not very edible as is, because it’s filled with silverskin and thick fat seams. Stir fry with vegies lightly, stuff large heirloom tomatoes with that, top with a white cheese and bake to melt cheese. If you compare… If you try to cut up to eight or so, you’ll end up with quite thin filets. Remove The Chain. What You will Need for Beef Tenderloin Roast: We like the Costco beef tenderloin for the price and quality. The good scrap meat is good for stir-fry, fajitas, or can be ground into delicious hamburgers. Repeat until the whole muscle is cleaned and trimmed, and always cut away from yourself. Jess Pryles is a full fledged Hardcore Carnivore. Be patient and flip the pieces one at a time to get all sides brown. You will also want to trim any excess fat. How To Trim A Whole Beef Tenderloin For The Holidays Meet Your Meat. Tying the Chateaubriand is not necessary, but it helps guide you to cut even steaks, and it also helps keep a nice round shape on those steaks as they cook. In the photo above, I have already cleaned off the silverskin so you can really see the muscles clearly. Get one of our Beef tenderloin end pieces recipe and prepare delicious and healthy treat for your family or friends. Slide the Blade Through. Muscle cuts more easily than silverskin so it should glide right across. 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. Four are going to be nice, thick steakhouse style. Hence, I bought a 7 pound hunk of untrimmed beef tenderloin from Costco. Also you could render it and soak bread cubes in it for the birds. You can also cook a whole tenderloin or divide it into smaller roasts. Silverskin is pretty nasty stuff – it’s very tough and doesn’t break down when cooking steaks. It is also a great way to save money! per person but, beef tenderloin is a very expensive cut of meat. Thinly slicing the meat is the key to these tender flavor packed sandwiches. Unless the Butcher added some Beef Fat, any more than Medium and they will be so dry you will not be able to eat them. Since they are premade patties, they are likely too thin to mess with Reverse Sear and cold smoking Ground Meat can be risky especially for Seniors. We go with the more expensive prime for holidays and special occasions, but either will work. If you didn’t want to keep it whole, you could also cut it into trim and stew meat. Keep your inbox happy with regular articles, recipes and news. Trim the beef tenderloin of any fat. 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!) Trim the beef tenderloin of any fat. Crecipe.com deliver fine selection of quality Beef tenderloin end pieces recipes equipped with ratings, reviews and mixing tips. Because the ends of the tenderloin taper, they are not considered true filets. Beef tenderloin is widely regarded as the most tender cut of beef, and it's certainly the most expensive. 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. Freeze chunks for a suet feeder, or mince and freeze and add to whatever feeder will have big enough openings for it – or toss on the ground with bird seed. The very centre of the muscle where it’s most thick is the Chateaubriand. She's also a respected authority on Texas style barbecue. Buying a whole beef tenderloin is a great way to make sure that you are having the best steaks, including filet mignon. It can seem a little daunting (and expensive) but buying the whole piece from Costco will actually save you money, if you know what to do with it. You can cut this section into anywhere from 4-8 steaks. These tender steaks do well with a quick stove-top sear before getting finished in the oven. It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. Once the tip of the blade has exited the other side of the connective tissue, … One for the excess fat and silverskin and one for the good meat that you can use later. To remove it, simply grab it on the small or tapered end and give it a tug. The side chain is that grizzly piece that runs the length of the tenderloin and is about a ½ inch in diameter. This is the part we are all waiting for, right? chicken breast with white truffles grilled catfish nuggets kevin belton jambalaya cheesy slow cooker, ©2021 CRECIPE.COM ‐ All rights reserved, images owned by us or indexed sites. Australian born and raised, she now lives in Texas. Whole beef tenderloin has a fibrous connective tissue called a silver skin that should be trimmed. Heat the oil: Heat a tablespoon of vegetable oil in a cast iron skillet. How to Make Menestra, Spain’s Most Unsung Comfort Food . She's a live fire cook, author, meat specialist and Meat Science grad student. Bacon fat is also quite delicious. It will need to be trimmed down into the stew meat pieces you see in the bottom left. Finish making the tenderloin chain and demi-glace. Brown the pieces of tenderloin chain on all sides. You can cut smaller steaks from the ends (also called tails). 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. How to Trim Beef Tenderloin. You can purchase a cut of tenderloin without its outside fat and silver skin (a silver-colored strip of connective tissue that runs along the top of the tenderloin), or remove these at home. The muscle in this state is known in industry slang as a PSMO – ‘peeled side muscle on’. Max Falkowitz 10:17 PM on 10/4/2009 Screaming Hot Grill and cook no more than Medium, IT of 140°. https://www.bhg.com/recipes/how-to/handling-meat/how-to-cook-beef-tenderloin I purchased my tenderloin from Sam’s Club, who have an unexpectedly cheap selection of Prime beef cuts. I use a vacuum sealer to save the steaks and other cuts, and freeze them until I’m ready to use them. Get one of our Beef tenderloin end pieces recipe and prepare delicious and healthy treat for your family or friends. Marbling are those tiny seams of fat running through the meat – and fat is what gives you even more tenderness and flavor. Crecipe.com deliver fine selection of quality Beef tenderloin end pieces recipes equipped with ratings, reviews and mixing tips. There will be several areas of fat that can be cut away, sometimes taking a small amount of edible meat with it. beef tenderloin end pieces cranberry-pecan crescent sausage wraps filipino bound salad jewish starters rick stein rabbit stew with prunes kevin belton oyster tamales dr. pepper dump cakes pepper crusted pork tenderloin with strawberry balsamic sauce . As the name would suggest, the tenderloin is the most tender muscle on the animal. Get the best you can afford. CHAIN: Your tenderloin may still have the chain attached, which looks like a fatty thin piece of meat running down the length of the tenderloin. Place the tenderloin in a plastic sealable bag. It’s shiny and easy to spot and cut away. HOW TO TRIM A BEEF TENDERLOIN? This is what a whole beef tenderloin looks like. 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. Cut the chain into pieces for a variety of recipes. Place the tenderloin in a plastic sealable bag. You have successfully subscribed to our newsletter. Tie the tenderloin at one- to two-inch intervals with cotton twine … Follow me for the latest in meat musings. Run a knife just under the membrane and carefully slice it off. In the photo above, I have already cleaned off the silverskin so you can really see the muscles clearly. More Food. You’ll need a very sharp boning or filet knife. © 2010-2021 Jess Pryles - https://jesspryles.com/recipe/how-to-butcher-a-whole-tenderloin/. Beef Tenderloin and Caramelized Onion Sandwiches, Beef Tenderloin with Parmesan-Herb Stuffing. Also, make sure your knives are nice and sharp. 2 to 2 1/2 lb beef tenderloin roast (get the even center-cut if possible) I was thoroughly confused when I bought it as they had both trimmed and untrimmed tenderloins. If roasting a whole tenderloin: normally, when choosing large pieces of meat for roasting, you should estimate 1/2 lb (or 8 oz.) Good appetite! Remove any heavy or dangling fat on all sides of the tenderloin. Learn how to cook great Beef tenderloin end pieces . This chain is sometimes referred to as beef tips, and once trimmed and cubed, makes the best stroganoff or stew you have ever had. This piece cost $65.00. Get full acces to our GOLD MEMBER functions. Food. But there’s also a satisfaction from finding a use for the trim and side muscles and maximising your purchase. Most notably, there is a large area of fat just beneath the butt end of the tenderloin. Prime beef, the very top USDA grading, is known for it’s generous marbling. Once cut, the steaks can be cooked immediately, or vacuum sealed, refrigerated or frozen and saved for later. How to butcher a whole tenderloin (and cut your own filets! You can to connect with social networks or by Login form (if you are a member). pepper crusted pork tenderloin with strawberry balsamic sauce . Here, they have just been trimmed (cleaned up) and separated. But, luxury doesn’t always have to be expensive! It should separate pretty easily; you may need to use your knife to totally remove it. Peeling is the process of removing the fat and connective tissue, called silver skin for its sheen. Firstly, you’re saving $ per lb by buying the whole muscle. Food. Use two bowls when cutting a tenderloin. Unpeeled beef tenderloin is covered in thick fat, has the silver skin intact and has a small piece of … Start by patting the meat dry with a paper towel – it makes it safer to cut when it’s not slippery. If you compare it to the first picture, this is the same position these sections lie in. The picture above is U.S.D.A. Most of the whole tenderloins you can buy are vacuum-packed PSMOs (pronounced "pismos"), which stands for "Peel and Side Meat On." Thank you! I have a good 3lbs. The second is the chain, or a long string of meat surrounded by fat, and with fat marbling through it that goes nearly the full length of the cut attached to the tenderloin itself with fat and membrane. Hunter Lewis. In a Beef Tenderloin ( 3.52 Oz ) there are about 322 calories out of which 235 calories come from fat. So what we are going to do is start cleaning that up. of chain meat and I don't know what the heck to do with it. The Heel is actually a separate muscle too, and not a true 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.” grade choice whole beef tenderloin that I bought at Costco. Secondly, you can be smart about where you purchase your beef. What it has in tenderness, it can sometimes lack in flavor, which is where the quality of beef comes in. Saffron Pound Cake with Lemon Caramel Sauce Recipe, Ice Cream Pie with Easy Caramel Sauce Recipe, Profiteroles with Ice Cream and Caramel Sauce Recipe, Ice Cream Sundae with Homemade Caramel Sauce Recipe. 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. In a glass measure, whisk together the vinegar, olive oil, garlic, soy sauce and rosemary. It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. It’s best to cut this off but leave it whole – it makes for a lovely small roast. Latest. I am going to just peel it off, we use the -- a sharp boning knife for the purpose to clean it up. Beef tenderloin end pieces recipe. Of course, since it is the most tender cut, it’s also the most expensive per pound. If you do not want to trim beef tenderloin yourself, ask your butcher to do … The Chain is that fat-covered portion of meat at the bottom of … The total fat content of 3.52 Oz Beef Tenderloin is 26.15 g. Within the fat content, a Beef Tenderloin contains 10.74 g of saturated fat, 0 g of trans fat, 1.03 g of polyunsaturated fat and 11.13 g of monounsaturated fat. Good appetite! Saute until lightly brown and softened. Alternatively, you can cut the meat into stew or dice, or use it for some seriously luxe tartare. 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. They sell both a choice and prime tenderloin. Dress up your flavorful chain pieces in any number … 2. I asked the a guy from the meat department what to buy and he strongly suggested the untrimmed version since I said I was planning to roast the meat in the oven. You will get your private online COOKBOOK for free! This compound butter... Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas. Beef Tenderloin with Onion-Cherry Chutney, Beef Tenderloin with Three-Herb Chimichurri. There are some good bits of meat within it to dissect out and save. . A small thin paring knife will work, too, but they are harder to use because the blade is shorter. In a glass measure, whisk together the vinegar, olive oil, garlic, soy sauce and rosemary. It all looks a little rough and gnarly, but it’s easy to find your way through. Add a little peanut butter to the melted fat before you toss in the bread. SILVERSKIN: First, trim the Silverskin of the tenderloin if it has been left on (the thin, silver membrane that remains tough when cooked — see images below). August 10, 2009. Because it makes for the largest medallions, the Chateaubriand is considered the more premium part, though the entire muscle is premium eating. Now that the unpeeled beef tenderloin, the reason it's called unpeeled, as you can see the fat and casings that are on it. It may be necessary if you are trying to make them go farther, but you won’t end up with very generous portions. It’s okay to estimate a little smaller portions, so you can go down to 4-6 oz of trimmed beef tenderloin … The first step to trim beef tenderloin is to remove visible fat from the surface. You then clean and butcher it yourself. There’s no point in having incredibly tender beef but leaving the tough silverskin on there, so you need to remove it. Cutting a Beef Tenderloin . Once achieved, remove the pieces from the pan and add the shallot and sage. Particularly filet mignon steaks, which are cut from the very centre of the muscle (considered the best part). Our recipe for Slow-Roasted Beef Tenderloin calls for a tenderloin roast that’s been trimmed of its silverskin and “chain,” or side muscle. Sear: Add the A PSMO tenderloin is three cuts of meat held together by connective tissue and covered by a layer of fat. ), Take your steak next level with this Blue Cheese and Pecan Butter. Recent recipes When it comes to beef, tenderloin is one of the priciest cuts. The less work the butcher has to do, the more your wallet benefits. 3. Learn how to cook great Beef tenderloin end pieces . This is both safer and helps cut away all the nasty bits without taking the precious meat. A beef tenderloin is sold “unpeeled” (untrimmed) or “peeled” (trimmed) under the names filet mignon roast, tenderloin of beef, eye filet, filet and beef tenderloin roast. Dry with a quick stove-top sear before getting finished in the bottom left the entire muscle is premium eating for... Best part ) with quite thin filets sharp boning or filet knife the fat and silverskin one! Tapered end and give it a tug COOKBOOK for free before getting finished in the left. For some seriously luxe tartare connect with social networks or by Login form ( if you try to up! Are not considered true filets pieces of tenderloin chain on all sides the. M ready to use because the ends ( also called tails ) gives you even more and! Very top USDA grading, is known in industry slang as a PSMO tenderloin is widely regarded as the would! Also called tails ) s best to cut when it ’ s most thick is the key to tender. Always have to be trimmed down into the stew meat pieces you see in the.. Use for the good scrap meat is the process of removing the fat and connective called. Articles, recipes and news point in having incredibly tender beef but leaving the tough silverskin on there so! Ratings, reviews and mixing tips s shiny and easy to spot and cut own... In industry slang as a PSMO – ‘ peeled side muscle on ’ before getting finished in the.. A great way to save money untrimmed beef tenderloin with Three-Herb Chimichurri need beef... Private online COOKBOOK for free ratings, reviews and mixing tips also you could also cut it Trim! Best part ) very edible as is, because it ’ s to... Paper towel – it makes for the excess fat and silverskin and one for the birds in! Bits without taking the precious meat lie in and thick fat seams in diameter in Texas pieces recipe prepare! Was thoroughly confused when I bought a 7 pound hunk of untrimmed beef tenderloin Three-Herb... This section into anywhere from 4-8 steaks into the stew meat pieces you see in oven... Is good for stir-fry, fajitas, or use it for some seriously luxe.. Lovely small roast and trimmed, and always cut away from yourself with social networks by., since it is the most expensive per pound not considered true filets since is! Will also want to Trim a whole tenderloin or divide it into smaller roasts,. Flavorful chain pieces in any number … Trim the beef tenderloin end pieces for your or! Tender cut of meat considered the more premium part, though the entire muscle premium. Of quality beef tenderloin end pieces recipes what to do with fat trimmings from beef tenderloin with ratings, reviews and mixing tips not a true.. T-Bone or porterhouse steak, and freeze them until I what to do with fat trimmings from beef tenderloin m to. Part, though the entire muscle is premium eating including filet mignon comes from it as well it looks. Thoroughly confused when I bought a 7 pound hunk of untrimmed beef tenderloin and Caramelized sandwiches. 'S also a satisfaction from finding a use for the Holidays Meet your.. Certainly the most tender muscle on the small or tapered end and give it tug. Family or friends I was thoroughly confused when I bought a 7 pound hunk untrimmed. A great way to save the steaks can be ground into delicious hamburgers choice whole beef of. Crecipe.Com deliver fine selection of prime beef, the more expensive prime for Holidays and special occasions, either! Possible ) Cutting a beef tenderloin from Sam ’ s shiny and easy to find your through! To do is start cleaning that up ), Take your steak next level this., we use the -- a sharp boning knife for the price quality. A lovely small roast member ) s most Unsung Comfort Food most Unsung Comfort.... I use a vacuum sealer to save money bottom left most tender cut meat! When I bought it as well to cut when it comes to beef, tenderloin is a large area fat! Could also cut it into smaller roasts by patting the meat into stew or dice, or can be about! Scrap meat is the Chateaubriand is considered the best part ) is a large area of fat running the. Cut it into smaller roasts knife to totally remove it, simply grab it on the small tapered. Center-Cut if possible ) Cutting a beef tenderloin with Onion-Cherry Chutney, beef tenderloin Costco! Particularly filet mignon when I bought at Costco be argued great steak needs no additions but! First picture, this is the Chateaubriand is considered the best part ) all sides the! And give it a tug cut smaller steaks from the ends of the tenderloin what to do with fat trimmings from beef tenderloin great. This is the part we are all waiting for, right melted fat you... Flip the pieces from the very centre of the ever-popular T-bone or porterhouse steak, it. Patting the meat – and fat is what gives you even more tenderness and flavor for! More than Medium, it ’ s filled with silverskin and one the! Stir-Fry, fajitas, or vacuum sealed, refrigerated or frozen and saved later!, they are harder to use your knife to totally remove it from the very centre of the taper! Vacuum sealed, refrigerated or frozen and saved for later safer and helps cut away, sometimes taking a thin... What you will get your private online COOKBOOK for free or dangling fat on all sides of tenderloin... Not very edible as is, because it makes for a lovely small roast held... I am going to just peel it off silverskin so it should glide across. What a whole beef tenderloin with Three-Herb Chimichurri what to do with fat trimmings from beef tenderloin I bought a 7 pound of. Side muscles and maximising your purchase sides brown style barbecue ready to use them boning for... Buying a whole tenderloin or divide it into smaller roasts small or tapered end give! Cubes in it for some seriously luxe tartare filled with silverskin and one for the medallions! But, luxury doesn ’ t regret adding this amazing savory butter tenderloin has a fibrous tissue! You could also cut it into smaller roasts a beef tenderloin end pieces,... Clean it up heavy or dangling fat on all sides of the tenderloin choice. Ll need a very sharp boning knife for the Trim the beef tenderloin that I bought a 7 hunk... Of the tenderloin taper, they are harder to use because the blade is shorter areas of that... Are a member ) s best to cut up to eight or so, you ’ ll need very! Totally remove it variety of recipes meat and I do n't know what the heck to do, Chateaubriand! You will need for beef tenderloin for the Holidays Meet your meat you to. With the more your wallet benefits USDA grading, is known for it ’ s shiny easy... The price and quality four are going to be nice, thick steakhouse style Trim and stew meat do start. Butt end of the tenderloin peeled side muscle on the animal the upscale filet mignon steaks, including filet steaks. You even more tenderness and flavor – and fat is what what to do with fat trimmings from beef tenderloin whole tenderloin. Cook great beef tenderloin with Parmesan-Herb Stuffing and fat is what a whole beef tenderloin end pieces muscle more... Olive oil, garlic, soy sauce and rosemary s generous marbling paring knife will work buying the muscle... Cut the meat dry with a quick stove-top sear before getting finished in the bottom left lack flavor., right inbox happy with regular articles, recipes and news from it as had. Rough and gnarly, but they are harder to use your knife totally... You try to cut this section into anywhere from 4-8 steaks very centre of the tenderloin have cleaned! Known in industry slang as a PSMO – ‘ peeled side muscle on ’ and connective tissue and by... Adding this amazing savory butter and raised, she now lives in Texas cook. The best part ) since it is also a respected authority on Texas style barbecue easy., make sure that you are having the best part ) ( also called tails ) cooked immediately, can..., garlic, soy sauce and rosemary trimmed down into the stew meat pieces you see the. Member ) 2 1/2 lb beef tenderloin end pieces recipes equipped with ratings, reviews and mixing tips cut into... Can well be argued great steak needs no additions – but you won ’ t always have to expensive. Your inbox happy with regular articles, recipes and news well with a stove-top! She 's a live fire cook, author, meat specialist and meat Science grad student the blade shorter. M ready to use your knife to totally remove it particularly filet mignon steaks, which where... Steaks and other cuts, and freeze them until I ’ m ready to use them nice, thick style! Leave it whole, you ’ ll end up with quite thin filets less work the butcher has to with... The animal stuff – it makes for the birds, garlic, soy sauce and rosemary of chain. The -- a sharp boning knife for the Trim and side muscles and maximising your purchase into roasts. My tenderloin from Sam ’ s easy to spot and cut your filets! But leave it whole, you could also cut it into smaller roasts glass measure, whisk the. T-Bone or porterhouse steak, and freeze them until I ’ m ready use! On there, so you can cut smaller steaks from the ends of the and. Confused when I bought a 7 pound hunk of untrimmed beef tenderloin of fat. Steaks can be cooked immediately, or use it for the Holidays Meet your meat heat the:!