How To Trim A Beef Tenderloin?

You’ve come to the right place if you want to learn a new cooking technique or want to prepare a tenderloin roast or filet steaks for a special occasion. We’ll go over the procedures and offer some advice on how to trim beef tenderloin consistently excellently. So, grab your knife, and let’s get started!.

There is no better way to save money for the holidays than by purchasing a whole cut of beef and doing your own trimming. A tenderloin roast is consistently one of the most expensive cuts of beef due to its popularity as one of the most common cuts for special occasions and the holidays and its most tender muscle. And we’re going to walk you through the entire process of trimming a beef tenderloin.

Although trimming a beef tenderloin may initially seem difficult, with some practice and the right equipment, it’s actually quite simple. In addition to saving money on pricey cuts like filet mignon and chateaubriand, trimming your own tenderloin is a great way to ensure a lovely appearance and even cooking.

Removing the Chain

You’ll notice that the tenderloin has a fat end and a tapered end once it’s on the table. You’ll also find a thin strip of meat running the length of it, only loosely attached to the main portion. For roasting, this is known as the “chain,” and it should be removed. Pull it away from the other meat by grabbing the end closest to the tapered side of the tenderloin. It should be very simple to remove, requiring only a small snip with the tip of your knife to do so.

You can salvage the meat from this chain by carefully trimming away any excess fat or connective tissue. Its great in stir-fries or quick stews.

Removing the Connective Tissue

Now is the time to remove the tenderloin’s thick layer of connective tissue. Starting in the middle of the roast (the precise location is immaterial), slide your knife’s tip under the layer of white connective tissue. In order to reduce the amount of actual meat you cut off, try to keep the knife tip as near to the surface of the meat as you can.

Slide the Blade Through

Slide the blade underneath the tissue to cut it free from the meat once the tip of the blade has emerged from the opposite side of the connective tissue. Pull the connective tissue taut against the blade with your free hand. As you scrape your blade against the connective tissue, it should be slightly angled away from the meat. This will also help minimize meat loss. Continue sliding until the blade emerges a few inches from where you began.

Slide Knife in Reverse

Turn your knife over, pull the flap you just made taut with your free hand, and slide the knife underneath again, this time moving in the opposite direction. The connective tissue flap ought to separate in a single piece.

Repeat this process until all connective tissue is removed.

Trimming Off Excess Fat

Trim the small pockets of fat (located close to where the tenderloin was attached to the interior of the spine) after the connective tissue has been removed.

Trim the Fat End

A substantial meat lobe from the tenderloin’s fat end connects to the main length. There is some connective tissue and fat sandwiched in between these two pieces of meat. Trim it out as best you can with your knife’s tip.

How to Tie Up the Meat

The whole, trimmed tenderloin you have now isn’t quite roasting-ready. First, you must equalize the thickness differences between the fat and narrow ends.

Fold the Narrow End Back

Create a relatively even thickness along the length of the tenderloin by folding the narrow end of the tenderloin back under itself.

Tie the End in Place

Tie the tenderloin at one-inch intervals using butchers twine. Butcher’s knots are the simplest to use for this, though regular square knots will work.

A Whole Tenderloin, Ready to Roast

The entire tenderloin can now be tied and prepared for roasting. A whole tenderloin can serve eight to twelve people and weighs between four and five pounds.

Getting at the Center Cut (Optional)

The center-cut tenderloin, also referred to as the chateaubriand, is a large, even piece of meat that weighs two to three pounds and serves four to six people. Because it cooks more evenly than a whole tenderloin, it is a desirable cut.

By removing the fat and narrow ends, you can reduce the entire tenderloin to just the center cut, if you’d like. Then, those ends can be set aside for use in another dish or further cut into steaks for grilling or pan-searing.

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How to Trim a Tenderloin Roast