Beef Tenderloin Roast Cut Into Steaks

Beef tenderloin is most tender piece of meat you volition e'er take the pleasure of biting into. It is soft, juicy, and flavorful without needing anything more than than a unproblematic salt and pepper seasoning. This cut of beef is too quite versatile from roasting it every bit a whole or breaking it downwards into steaks. Learn how to intermission downwards a whole tenderloin right hither.

BEEF TENDERLOIN

I like to ask people most their favorite cutting of beef, whether it'south a steak or whole roasted. I'm never surprised to hear that prime cuts similar ribeye, prime rib, beefiness tenderloin, or filet mignon are among the most loved. Tenderloin and tenderloin steaks are my personal favorite and that's is because of the tenderness.

Tenderloin is a long, sparse musculus that runs deep inside, along the back, right under the spine. This musculus is non weight bearing, doesn't get worked out much, and doesn't have much connective tissue, which is what makes it then tender.

This cut if very tender and soft, so it's all-time to cook information technology at high temperature. Information technology'southward perfect to cook in the oven, on stove-summit, or on the grill.

This cut of beef is also very lean so information technology'south very important not to overcook it whether it'south a whole roast or in steaks. The all-time temperatures to melt it to is medium-rare or medium. For medium-rare, melt information technology to 130°-135°. For medium, melt to 135°-140° and for rare, cook information technology to 120°-125°.

Recollect to let the steaks rest on the cutting lath for about 5 minutes before cutting. Let the whole roast residuum for about 15 minutes before cutting. Loosely tent the meat with foil while it'due south resting too.

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WHY BUY A WHOLE TENDERLOIN

Wondering why bother trimming your own? Well, 1 reason for breaking down my own beef tenderloin is considering I like to exist in control on the cut of meat. Whether I desire to roast a whole beef tenderloin or break it down to steaks, I will decide how it'due south cleaned and how it'due south cut.

Another (very appealing) reason is the price. When you buy a whole tenderloin, it will always exist cheaper. Breaking it down into steaks yourself, you will average $10-$13 per steak. You volition never pay that piddling for a filet mignon at a steakhouse. Buying chateaubriand volition exist nigh twice as expensive as buying a whole tenderloin and doing it yourself.

PLUS, y'all can terminate up with 2-4 lbs of scrap meat to cook a whole other repast.

CHOOSING YOUR TENDERLOIN:

When making this choice, I wait at how many people I want to feed.

If roasting a whole tenderloin: normally, when choosing large pieces of meat for roasting, you should gauge 1/2 lb (or eight oz.) per person but, beef tenderloin is a very expensive cut of meat. It's okay to estimate a little smaller portions, then you can go down to 4-6 oz of trimmed beef tenderloin per person.

If making steaks: a whole tenderloin that weighs most five lbs, volition easily give yous 6 ii-inch steaks. So if yous need more steaks, go for a larger tenderloin. (Exercise note that larger one will give yous larger/wider steaks too as a couple more.)

Virtually grocery stores will requite you either a whole untrimmed tenderloin sealed in a cryovac or already trimmed and cutting into steaks. Many stores with a butcher on site will also exist able to trim the whole tenderloin for you and give it to yous trimmed and cleaned with scraps on the side. You can always go with this option and simply cut the steaks yourself at dwelling house or tie the whole roast and cook it.

Beefcake OF THE WHOLE TENDERLOIN

If you have to clean the tenderloin yourself, don't be scared. All you need is a sharp boning knife (I also like to utilize a sharp curt pocketknife) and a big cutting board.

Take the tenderloin out of the package and take a look: the butt end is the thickest end of the tenderloin and it besides has a "fly" piece fastened to it.

The middle cut is the heart office of the tenderloin. It is the about uniform is size and where filet mignon, tenderloin steaks, and chateaubriand comes from.

The tip terminate, is the small-scale, thin end of the tenderloin that is too the piece that tin can be used for tournedos steaks.

A whole tenderloin will also yet take the concatenation fastened to it that will need to be removed. Information technology looks similar a thin, fat piece of meat running down the length of the unabridged tenderloin.

CLEANING AND TRIMMING Beefiness TENDERLOIN:

Remove the chain.

It volition be quite like shooting fish in a barrel to spot and very easy to remove. You tin really remove it with your easily and may need only a few assist cuts along the way. Merely follow it along, separating it from the tenderloin.

Exercise Non discard the chain. Information technology is not a function of tenderloin but it is still good meat and volition be smashing used in a soup or stew.

Remove excess fatty.

You may find that there are thick, hard pieces of fat along the whole tenderloin still attached. Those are very easy to remove and you can do information technology with your hands. Yous will also desire to pull off the thin, soft membrane that covers silverskin on pinnacle of the tenderloin.

Remove the silverskin.

Silverskin is a tough layer of white, shimmery connective tissue that runs along the tenderloin. It MUST be removed. To remove it, pull up some of the silverish pare at the narrow end of the tenderloin and so use a thin knife to cut along the silver peel to carve up information technology from the meat.

On many occasions, once y'all go a grip on a strain of silverskin, you lot can pull it off with your hands in the direction of the butt terminate (where the wing is). Apply a pocketknife to remove remaining pieces of silverskin but try non to remove whatever of the actual meat. You tin even try lightly scraping the smaller pieces that are left behind, also in the direction of the barrel.

Final footstep (for roasting the whole tenderloin):

When roasting the whole tenderloin, it'due south very important to tie it forth the whole piece. This volition create a more compatible thickness throughout the whole tenderloin and help it cook more than evenly.

To make the tenderloin more than even at the narrow end, cut the tip where it starts to become narrow almost all the way off butnon completely off. Tuck the narrow, thin tip under the tenderloin.

Utilize cooking twine to necktie the tenderloin all along the whole length in 1-inch intervals. Brand sure not to necktie also tight where information technology starts cutting into meat.

After information technology is tied, information technology's all ready to be seasoned and go into the oven.

Last pace (for breaking it downwards into steaks):

Trim off the wing and protruding pieces of meat at the butt terminate of the tenderloin. Follow the natural curve of meat and only separate the centre muscle from the wing. (SAVE these pieces for other recipes!)

Cut off the thin and narrow ends of the tenderloin that are too small to be made into steak. (Salvage the narrow ends as well and use them with the other chip meat.)

What you lot are now left with is the beautiful center that is set up to exist cut into filet mignon and tenderloin steaks.

Cut Into Steaks:

TIP: measure out the perfect intervals of either 1 1/2 or 2 inches with a ruler and mark it on a slice of paper. Place the paper next to the tenderloin before cut it into steaks. This will help y'all cut exact thickness of steaks.

DON'T cut steaks that are less than 1 ane/2 inches or it will cook too fast and you are very likely to over-cook it. The best thickness for a filet mignon is i 1/ii or 2 inches.

Use a sharp knife to cut the tenderloin center into steaks. You now take the steaks that are ready to be cooked.

WHAT TO Do WITH BEEF TENDERLOIN SCRAPS:

When preparing the whole tenderloin, the just matter you will have leftover is the concatenation. It is quite a fatty slice merely there is still a lot of meat on it. Use this piece when preparing homemade beef stock, in soups, or mix information technology with some stew meat and apply it in beef stew.

Leftover scraps from breaking down the tenderloin into steaks are a lot more versatile. Yous also volition end up with at to the lowest degree 2 lbs of meat and upwards to 4 lbs from a large tenderloin.

These scraps will make a beautiful beef stew just yous can also make quick meals:

-Saute information technology with some onions and mushrooms or brand steak stir fry.

-Slice it thinly and brand cheese steak sandwiches.

-Cut it into cubes and make beef kebabs.

-Utilise information technology to make beef tips with gravy.

RECIPES USING Beef TENDERLOIN

Roasted Beef Tenderloin

Pepper Crusted Beefiness Tenderloin

Filet Mignon

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Source: https://www.willcookforsmiles.com/how-to-break-down-a-whole-beef-tenderloin/