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How to Remove the Chain From a Beef Tenderloin

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Beefiness tenderloin is a large and versatile cut of meat that comes from the back of a moo-cow. A whole tenderloin contains several choice portions of meat, including the filet mignon. Yous tin save money by purchasing a whole beef tenderloin and butchering it yourself into filets or trussing it into a roast.[1] With the correct approach, you can create numerous cuts of beef that are useful in a diversity of meals.

  1. i

    Remove the fat-covered piece at the bottom of the tenderloin. Lay the meat out in front of y'all and look for a seam or natural separation that runs lengthwise from one finish to the other. Run your knife down along this seam to divide the two pieces. Set aside the fatty strip for some other utilize.[two]

    • Known every bit the "chain," this piece is recognizable considering it is thinner than the chief portion of meat and is covered in a thick layer of fat.[3]
    • It may be difficult to place the seam if you have a especially fatty slice of tenderloin.
    • Peel abroad some of this with your fingers in order to locate the seam that separates the chain.[4]

  2. 2

    Truss the head and loin together with butcher's twine for an fifty-fifty roast. Utilise scissors to cut a slice of butcher's twine that is four times the length of your tenderloin. Start at the end of the tenderloin where the head connects. Fold the caput downwards and loop the twine effectually it so that you have a brusque end (2–3 in (5.i–7.6 cm)) and a long end of your twine. Tie a tight knot.[five]

    • Continue moving down the length of the meat. Looping and tying off knots every 2 in (5.i cm) or so. Try to create a more than fifty-fifty thickness throughout the roast as you truss.
    • The caput of the tenderloin is a slice that hangs off the principal length of the roast. It looks, in curt, like a head.
    • The head is easily distinguishable from the tail of the tenderloin. The tail-end of the roast is narrower and has no additional piece fastened to it.

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  3. three

    Use a chef's knife or meat slicer to carve the cooked roast. The secret to carving any roast is to cut across the grain of the meat.[6] Once your roast has cooked and rested, lay it out on your carving board. Because the tenderloin fibers run lengthwise, you can slice the roast into round portions in your desired thickness.[7]

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  1. 1

    Trim the entire tenderloin as you normally would. Apply your fingers to peel back the topmost layer of fat to identify the seam that distinguishes the chain from the main tenderloin. Run your knife forth this seam to cut away the concatenation. Slide your pocketknife between the layer of fat called the silver skin and the main tenderloin.[8]

  2. 2

    Separate the tenderloin from the head. The head of the tenderloin is thicker than the other end and, like the chain, information technology as well forms a natural separation from the main strip of meat. Pull away the meridian layer of fatty with your fingers to find the seam betwixt the primary tenderloin and the head. Run your knife through the seam to make a make clean separation.[9]

    • The seam is thicker where the head attaches to the tenderloin tip.
    • When y'all make this terminal cutting, err on the side of leaving more meat on the tenderloin strip side of the seam.[10]

  3. 3

    Remove the silverish skin from the tenderloin. The layer of fat that remains on the pinnacle side of the primary tenderloin is known equally the "silver skin." Remove this additional fat to ensure that your filets are tender. Slide your knife under the fatty layer and run it downward the length of the meat.[11]

    • Minimize the loss of meat by flipping the tenderloin and so that the argent skin is against your cutting board. And so, run your pocketknife between the fat layer and the tenderloin.

  4. four

    Finish trimming additional fat from the tenderloin. Look over your tenderloin and remove whatsoever remaining fat or jagged bits from the sides. When you cut your filets, you lot want the edges to be polish to ensure even cooking and texture throughout.[12]

    • Salve all your trimmings. You lot tin can make use of these in other dishes.

  5. 5

    Brand your first cut. Employ a large chef knife or steak knife. Lay the tenderloin out in front end of you. Cut your first filet from the tail-end of the tenderloin (opposite from where the head was attached). Make your filet betwixt 1.five–iii in (three.8–7.half-dozen cm) in width.[13]

    • The verbal size and number of your filets tin vary, but don't cut a filet that is thinner than 1.5 in (three.8 cm) to brainstorm with.

  6. 6

    Portion out your filets evenly. Endeavor to go 6 to 7 additional filets out of your tenderloin. You practise not demand to measure the steaks but try to cutting them into even portion sizes.[14]

    • The steaks you cut from the ends will need to be formed out of longer pieces every bit the tenderloin is narrower there than in the middle.
    • The last slice of your tenderloin, from the head terminate, volition yield the filet mignon, renowned for its tenderness.

  7. seven

    Cutting ane additional filets from the head. Turn your attending to the head piece that yous removed. Trim away about one⁄two  in (1.3 cm) from each end and remove excess fat from the sides. From the piece that remains, cut i additional filet from the middle and set aside the remaining trimmings.[fifteen]

    • Note that when you cut the filets from the head, the circumference of the cuts will be smaller than those y'all cut from most of the tenderloin. To recoup for this, lengthen these cuts by an boosted 1–two in (2.v–v.1 cm).

  8. 8

    Shape the filets into 1–2 in (2.v–v.1 cm) thick steaks. Flip the filets and so that they are sitting on your cutting board, cutting side downwardly. Use your dominant hand to firmly grasp each cutting in plough, pushing it gently confronting the cutting board to flatten it, rounding it out equally y'all become with gentle and even force per unit area.[16]

    • The filet mignon and the cuts from the head demand the most attending as they are cutting from thinner sections of the tenderloin.
    • Flattening, widening, and rounding out these portions will let y'all to cook them evenly along with the other filets.

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  1. 1

    Cut the concatenation into pieces for a diversity of recipes. Apparel up your flavorful chain pieces in any number of recipes.[17] Try marinating them in teriyaki sauce and skewering them for Asian-manner kebabs. Consider pan frying them with butter and herbs for a French approach or try them braised along with mushrooms in crimson wine for a hearty satisfying dish.

    • Become the virtually out of your tenderloin past making use of the all the trimmings. The concatenation may exist fat, simply it as well contains a lot of flavorful meat.
    • Search online for more than ideas or let your creativity run wild.[18]

  2. 2

    Use a meat grinder to create basis beef out of all your trimmings. With a meat grinder attachment for your stand mixer, turn trimmings into basis meat for burgers, sausages or meatloaf. Adhere the grinder to the mixer and make full the grinder with 2–3 inches (five.1–7.vi cm) pieces (or smaller). Place a bowl under the grinder and turn it on. Allow the meat to autumn out of the grinder and into a basin. [19]

    • Treat the footing meat every bit you commonly would. For example: shape it into burgers, make Salisbury steaks, or add to pasta sauce.

  3. 3

    Pound the chain into a flat slice for marinating and stir-frying. Using a meat pounder, hammer out the chain into a flat piece confronting your cut board.[twenty] Slice it into strips. Marinate and utilise in quick-cooking dishes, like stir-fry.[21]

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  • Salve all the trimmings and the chain to use in other recipes.

  • Cut steaks into thinner slices for use in recipes like beef stroganoff or try pocket-size cubes for stir-fry dishes or fondue.

  • Sharpen your knives before butchering your tenderloin to ensure accuracy and polish, clean edges.[22]

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Things You'll Need

  • Whole tenderloin
  • Carving board
  • Sharp knife (a chef'southward pocketknife or a steak knife)
  • Meat slicer (if desired)
  • Scissors
  • Butcher's twine
  • Whole tenderloin
  • Carving board
  • Sharp pocketknife (a chef's knife or a steak knife)
  • Beef tenderloin trimmings
  • Abrupt knife
  • Skewers (for kebabs)
  • Meat grinder (for ground meat)
  • Stand up mixer (for ground meat)
  • Meat pounder (for flattening the chain)

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