This recipe is from Peter Miller’s Lunch at the Shop, and we enjoy it in a particularly upscale sandwich (https://food52 com/recipes. ). Miller says the tenderloin ends are the shock absorber, or bumper guard, at the sides of the animal’s back and are not particularly flavorful, having little fat, and performing little physical labor. Italians frequently serve it to their sick children because it is simple to chew and digest. But it loves to be fussed with. After dressing it up and cooking it just until the inside is pink and the outside is blackened, it makes a handsome addition when sliced thickly and served alongside a salad or layered in a sandwich. Any portion of the tenderloin can be used to prepare this dish, but the center cut can be pricey. Watch out for the beef ends, which are the leftovers from where the tenderloin tapers to a point. The ends of the tenderloin are frequently sold separately and for a lot less money than the center cut when they are not folded and tied back. Some butchers even blend them into their ground beef. Get some if you can, or ask your butcher to hold some for you. Remove the beef ends from the refrigerator 15 minutes prior to cooking this dish because they cook and absorb flavors better at room temperature. ” —Food52 What Youll Need.
WHY BUY A WHOLE TENDERLOIN
If you’re wondering why you should bother trimming your own, one reason is that I prefer to have control over the beef cut. I will choose how to prepare a beef tenderloin, whether I want to roast it whole or cut it into steaks.
Another (very appealing) reason is the price. A whole tenderloin will always be less expensive. If you divide it into steaks, you will pay, on average, $10–$13 per steak. That price for a filet mignon at a steakhouse is unheard of. Chateaubriand will cost almost twice as much as a whole tenderloin that you would prepare yourself.
Additionally, you may have 2 to 4 pounds of leftover meat to use for a different meal.
When choosing, I consider how many people I want to feed.
When selecting large pieces of meat for roasting, you should typically estimate 1/2 lb (or 8 oz) if you’re roasting a whole tenderloin. but beef tenderloin is an extremely pricey cut of meat. You can estimate slightly smaller serving sizes and serve each person 4-6 oz of trimmed beef tenderloin.
If you’re making steaks, a 5-pound whole tenderloin will easily yield 6 2-inch steaks. Consequently, choose a larger tenderloin if you need more steaks. (Take note that the larger one will provide you with larger/wider steaks in addition to a few more. ).
Most supermarkets will either give you a whole, untrimmed tenderloin sealed in a cryovac or one that has already been trimmed and cut into steaks. Numerous shops with on-site butchers can also trim the entire tenderloin for you and provide it to you trimmed, cleaned, and with scraps on the side. You can always choose this option and cook the whole roast or cut the steaks yourself at home.
ANATOMY OF THE WHOLE TENDERLOIN
Don’t be afraid if you have to clean the tenderloin yourself. All you need is a sizable cutting board and a sharp boning knife (I also like to use a sharp short knife).
Look at the tenderloin after removing it from the packaging. The butt end is the portion that is the thickest and also has a piece known as a “wing” attached to it.
The center cut is the middle part of the tenderloin. It is the most uniform in size and the source of chateaubriand, filet mignon, and tenderloin steaks.
The tenderloin’s tip end is the small, delicate end that can also be used to make tournedos steaks.
The chain that must be removed will still be attached to a whole tenderloin. The entire tenderloin appears to be covered in a thin, fatty piece of meat.
CLEANING AND TRIMMING BEEF TENDERLOIN:
It will be very simple to detect and take out. You can actually remove it by hand, and you might only require a few helper cuts along the way. Just follow it along, separating it from the tenderloin.
DO NOT discard the chain. Although it is not tenderloin, it is still a good cut of meat that tastes great in soups and stews.
It’s possible that there are still attached thick, tough pieces of fat running the length of the tenderloin. You can remove those with your hands and it’s very simple. Additionally, you should remove the thin, delicate membrane that covers the silverskin on the tenderloin’s top.
Along the tenderloin, there is a tough layer of white, shimmery connective tissue called silverskin. It MUST be removed. Pull up a small amount of the silver skin at the tenderloin’s narrow end, and then use a thin knife to cut along the skin to separate it from the meat to remove it.
Many times, after getting a hold of a silverskin strain, you can pull it off with your hands by pulling toward the butt end (where the wing is). Remove any remaining silverskin with a knife, being careful not to remove any of the meat. You might even try gently scraping the remaining smaller pieces in the butt’s general direction.
Final step (for roasting the whole tenderloin):
It’s crucial to tie it along the entire piece when roasting the whole tenderloin. This will help the tenderloin cook more evenly by ensuring a more consistent thickness throughout the entire piece.
Cut the tip where it starts to get narrow almost all the way off but not completely off to make the tenderloin more even at the narrow end. Tuck the narrow, thin tip under the tenderloin.
Use cooking twine to tie the tenderloin at 1-inch intervals along its entire length. Be careful not to tie it too tightly where the meat will be cut.
After being tied, everything is prepared to be seasoned and placed in the oven.
Final step (for breaking it down into steaks):
Trim the tenderloin’s wing and any meat that sticks out from the butt end. Separate the center muscle from the wing by simply following the meat’s natural curve. (SAVE these pieces for other recipes!).
Remove the tenderloin’s thin, narrow ends that are too small to be turned into steak. (ALSO SAVE the narrow ends; use them with the other meat scraps. ).
What’s left is the lovely center, which can now be cut into filet mignon and tenderloin steaks.
TIP: Use a ruler to measure the ideal distances of either 1 1/2 or 2 inches, then mark the distances on a piece of paper. Before cutting the tenderloin into steaks, place the paper next to it. This will help you cut exact thickness of steaks.
Don’t cut steaks smaller than 1 1/2 inches thick because they will cook too quickly and are likely to be overcooked. A filet mignon should be between 1 1/2 and 2 inches thick.
Cut the tenderloin center into steaks using a sharp knife. The steaks are now prepared and ready for cooking.
WHAT TO DO WITH BEEF TENDERLOIN SCRAPS:
The only thing left over after cooking the entire tenderloin is the chain. Despite being quite fatty, there is still a lot of meat on this piece. Use this piece to make homemade beef stock, soups, or beef stew by combining it with stew meat.
The tenderloin scraps that are left over after making steaks are much more adaptable. Additionally, a large tenderloin will yield at least 2 lbs and possibly up to 4 lbs of meat.
These leftovers can be used to make a lovely beef stew or quick meals like:
-Make a steak stir-fry or saute it with some onions and mushrooms.
-Slice it thinly and make cheese steak sandwiches.
-Cut it into cubes and make beef kebabs.
-Use it to make beef tips with gravy.
RECIPES USING BEEF TENDERLOIN
What to do with a Whole Costco Beef Tenderloin
FAQ
What to do with the ends of a whole beef tenderloin?
By removing the fat and narrow ends, you can reduce the entire tenderloin to just the center cut if you prefer. Then, those ends can be set aside for use in another dish or further cut into steaks for grilling or pan-searing.
What can you do with beef tenderloin trimmings?
With these scraps, you can make a lovely beef stew as well as quick meals like stir-frying steak or sautéing it with onions and mushrooms. -Slice it thinly and make cheese steak sandwiches. -Cut it into cubes and make beef kebabs.
What is the end of a beef tenderloin called?
The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the “tail”. The “tail” has a smaller, pointed end that begins slightly beyond the ribs and thickens until it reaches the “sirloin” primal cut, which is closer to the cow’s butt.
What is the tail end of a beef tenderloin?
Beef Tenderloin Tails, also referred to as Beef Tenderloin Tips, are the tapered ends of the tenderloin and are made from the beef muscle that is the most tender. BIGGER THAN BITE SIZE Beef Tenderloin Medallions can be made using this meat cut.