Beef tenderloin is worshipped because it is the most tender muscle on the steer, and as such it is usually the most expensive.
The muscle that produces filet mignon, tenderloin tips, and Chateaubriand is the beef tenderloin. 2 pounds or more of great spiedies/kebabs, stroganoff, boeuf bourguignon, stir fry, stew, or grinding for burgers can be left over after it has been trimmed and carved.
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- ▢ 1 beef tenderloin, unpeeled (approximately 6-7 pounds)
- 3 Tablespoons Morton Coarse Kosher Salt (about 1/2 teaspoon per pound of meat)
- ▢ 4 tablespoons Ms. OLearys Cow Crust
Notes:
These recipes were developed using US Customary measurements, and a calculation is being used to convert them to metric measurements. Although they should be precise, a mistake could still occur. Please let us know if you do in the comments section at the bottom of the page.
- Shopping. Here is an of the whole beef tenderloin, code #1189 in the NAMP Meat Buyers Guide. Although the size varies, the average is about 2 1/2 feet (76). Weights 6 to 7 pounds, is 4″ (10 cm) long, and has a center diameter of 4″ (10 cm). 7 to 3. 2kg), and depending on how it is trimmed, it can feed 12 to 16 people. This is the most cost-effective method of purchasing this pricey meat cut.
- The “head” or “nose” of it is bulbous on one end, and the “tail” is tapered on the other. A nearly ideal cylinder measuring between three and four inches (7 6 to 10 cm) in diameter. It is usually offered for sale in a plastic vacuum bag “unpeeled,” which refers to the fact that it still has fat, silverskin, and a long, skinny secondary muscle known as the “chain.” The silverskin needs to be removed because it is abrasive connective tissue. The fat should also be removed. It does not moisturize the meat when cooked.
- Trim. The fat is really easy to remove. To remove the sliverskin, slide a sharp pointy knife between the muscle and the silverskin and slide it along the underside of the silverskin with the blade slightly angled upward. Never use your hands or a paper towel to try to peel it. The meat is so tender you will damage it. You will have what is known as a “Tenderloin PSMO” (Peeled, Side Muscle On), pronounced “pismo,” once you are finished.
- Break it down. The large central muscle is the Psoas major. The Psoas minor is the long, thin side muscle known as the chain. The Iliacus is the football-shaped muscle that gives the nose its bulbous appearance.
- Learn how to properly cut beef tenderloin for steaks and chateaubriand by watching this video.
- In order to create a long tube of fairly even thickness for roasting, many chefs fold the ends in and then tie them in place. However, I dislike this practice because the meat’s exterior can become contaminated in the slaughterhouse. If it browns while cooking, there won’t be a problem, but if it’s folded in on itself, it won’t get hot enough to be pasteurized. Although the risk is small, I always try to lower it because I care about my family. So I prefer to lop off the thin tapered tip. When a restaurant does this, “tenderloin tips” are frequently listed on the menu. I set the chain and the tapered tip aside and either mince it for spiedies, slice it for stir-fries, or grind it for hamburgers or sausage.
- The whole center section is called the chateaubriand. More frequently, the chateaubriand is cut into 6 to 8 ounce (170 to 227 g) filet mignon steaks, which are 1 1/2 to 2″ (38 to 51 mm) thick. You might be able to get 2 or 3 steaks, each weighing 10 ounces (280g), if you leave the nose on. A typical beef tenderloin is broken down as follows:* Raw weight 7 pounds (3 2 kg)* Chateaubriand or filets mignon 3 pounds (1. Steak from nose 3/4 pounds (340 g)* Stir fry from chain and tip 2 pounds (907 g)* Fat removed 1 1/4 pounds (567 g)*
- Making chateaubriand. Here is an of the chateaubriand. Sprinkle it with salt and dry brine it overnight in the refrigerator, leaving it exposed on a rack. The meat will absorb the salt, which will also help it retain moisture and intensify the flavors. Then give it a nice coat of Mrs. OLearys Cow Crust before cooking. The cooking technique, a reverse sear, is nearly identical to the technique I describe in my article on cooking a prime rib roast. Depending on the thickness, gently heat it over indirect convection heat at about 225°F (107°C) for 30 to 40 minutes until it reaches about 120°F (49°C) in the center. When the exterior has developed a nice dark crust and the interior has reached a perfect medium-rare temperature of 125 to 130°F (52 to 54°C), remove the lid, roll it over direct infrared radiant heat, and sear the surface for about 5 minutes. Then slice and serve. After trimming a chateaubriand, follow these instructions for cooking it.
- Pound the nose. Although it has an odd shape and can cook unevenly, many chefs grill the nose and sell it as tenderloin tip or just plain tenderloin. I enjoy cutting off the nose end and flattening it out into a steak that is 12 to 20 ounces (340 to 566 g) in weight and about an inch thick. Although a flat filet mignon is a little unusual, it is a tender treat due to the large surface area for browning. I cut it into 1/4″ (6. strips cut against the grain, about the thickness of a flank steak. I am the only person I know who practices this, but once you do, you’ll change your mind.
- This video shows how to prepare a beef tenderloin and cook it by using the reverse sear technique.
- Making filets mignon. If you’d like, you can slice the chateaubriand into individual filet mignon steaks, which are about 1 to 1 1/2″ (25 to 38 mm) thick. A traditional filet mignon in a cream and cognac sauce is shown above, and it is topped with smoked cauliflower puree. Due to its thickness, filet mignon should be reverse seared rather than seared first. I describe the method in my article on Steakhouse Steaks.
- For stew, stroganoff, boeuf bourguignon, stir-fries, or spiedies/kebabs (see below), the chain is cut into bite-sized chunks. It can also be ground for burgers, but a good burger requires that you add some of the fat you removed.
In addition to being food, medium-rare beef is also a religion. Meathead.
Published On: 12/1/2017 Last Modified: 2/17/2023 Share on:
- Meathead, founder and editor of AmazingRibs and a member of the BBQ Hall of Fame com, Meathead is known for the websites BBQ Whisperer and Hedonism Evangelist. Additionally, he is the author of “Meathead, The Science of Great Barbecuing and Grilling,” a New York Times bestseller that Southern Living named one of the “100 Best Cookbooks of All Time.”
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Why there is salt in our rub…
We advise adding salt to homemade rubs before adding herbs and spices because salt penetrates deeply while the other ingredients stay on the surface. So thick cuts need more salt. We add salt to these bottled rubs because consumers demand it and all commercial rubs contain salt. You can still use these as a dry brine; simply apply the rub generously beforehand to give the salt time to saturate. We advise adding a little more salt to very thick cuts of meat. As per the law, the order of the ingredients must be determined by weight and not volume, and salt is a heavy rock, it is listed first.
If you can, season the meat with one tablespoon per pound two hours before cooking. Dry brining is the process of moistening salt, ionizing it to make brine, which slowly seeps into the meat to improve flavor and juiciness while forming a nice crusty “bark” on the surface. Sprinkle some on at the table too!.
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