Beef Tenderloin Cut Into Filet Mignon
Beefiness tenderloin is most tender piece of meat you lot will e'er have the pleasance of biting into. It is soft, juicy, and flavorful without needing annihilation more than a simple salt and pepper seasoning. This cut of beef is also quite versatile from roasting it as a whole or breaking it downward into steaks. Larn how to break down a whole tenderloin right here.
Beefiness TENDERLOIN
I similar to enquire people virtually their favorite cut of beef, whether information technology's a steak or whole roasted. I'm never surprised to hear that prime cuts similar ribeye, prime rib, beef tenderloin, or filet mignon are amidst the nearly loved. Tenderloin and tenderloin steaks are my personal favorite and that's is because of the tenderness.
Tenderloin is a long, thin muscle that runs deep inside, along the back, right under the spine. This muscle is not weight begetting, doesn't get worked out much, and doesn't accept much connective tissue, which is what makes it so tender.
This cut if very tender and soft, so information technology's best to cook it at high temperature. It's perfect to cook in the oven, on stove-top, or on the grill.
This cut of beefiness is also very lean so it's very of import not to overcook it whether it's a whole roast or in steaks. The all-time temperatures to cook it to is medium-rare or medium. For medium-rare, melt it to 130°-135°. For medium, melt to 135°-140° and for rare, melt it to 120°-125°.
Remember to let the steaks residuum on the cut board for about 5 minutes before cutting. Let the whole roast residual for about 15 minutes before cutting. Loosely tent the meat with foil while information technology's resting too.
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WHY Purchase A WHOLE TENDERLOIN
Wondering why bother trimming your own? Well, one reason for breaking down my own beef tenderloin is because I similar to exist in control on the cut of meat. Whether I want to roast a whole beef tenderloin or intermission it down to steaks, I volition decide how it'due south cleaned and how it's cut.
Another (very highly-seasoned) reason is the price. When you buy a whole tenderloin, information technology volition always be cheaper. Breaking it down into steaks yourself, you will average $10-$xiii per steak. You will never pay that little for a filet mignon at a steakhouse. Buying chateaubriand will be almost twice as expensive as buying a whole tenderloin and doing it yourself.
PLUS, you tin can cease up with 2-4 lbs of scrap meat to cook a whole other meal.
CHOOSING YOUR TENDERLOIN:
When making this choice, I await at how many people I want to feed.
If roasting a whole tenderloin: normally, when choosing large pieces of meat for roasting, you should estimate 1/2 lb (or 8 oz.) per person but, beef tenderloin is a very expensive cut of meat. It'due south okay to estimate a fiddling smaller portions, then you lot tin go down to iv-6 oz of trimmed beef tenderloin per person.
If making steaks: a whole tenderloin that weighs about v lbs, volition easily give y'all 6 ii-inch steaks. And then if you need more steaks, get for a larger tenderloin. (Practice notation that larger i will give you larger/wider steaks too as a couple more than.)
Most grocery stores volition give you either a whole untrimmed tenderloin sealed in a cryovac or already trimmed and cut into steaks. Many stores with a butcher on site will too exist able to trim the whole tenderloin for you and give it to you lot trimmed and cleaned with scraps on the side. You can always go with this choice and simply cut the steaks yourself at dwelling 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 precipitous boning knife (I also similar to use a sharp curt knife) and a large cutting board.
Take the tenderloin out of the package and take a expect: the barrel end is the thickest finish of the tenderloin and it as well has a "wing" piece fastened to information technology.
The centre cut is the center role of the tenderloin. It is the most uniform is size and where filet mignon, tenderloin steaks, and chateaubriand comes from.
The tip end, is the small, thin finish of the tenderloin that is also the piece that tin be used for tournedos steaks.
A whole tenderloin will also still have the chain attached to it that will need to be removed. Information technology looks similar a thin, fatty piece of meat running down the length of the entire tenderloin.
CLEANING AND TRIMMING Beefiness TENDERLOIN:
Remove the concatenation.
It will be quite like shooting fish in a barrel to spot and very like shooting fish in a barrel to remove. You can actually remove information technology with your hands and may need just a few assist cuts along the way. Simply follow it forth, separating it from the tenderloin.
DO NOT discard the chain. It is not a part of tenderloin but information technology is still skillful meat and will be great used in a soup or stew.
Remove excess fatty.
You may find that at that place are thick, hard pieces of fat along the whole tenderloin however attached. Those are very easy to remove and you can do information technology with your hands. You will also desire to pull off the sparse, soft membrane that covers silverskin on elevation 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 upwardly some of the argent skin at the narrow cease of the tenderloin and then utilise a thin knife to cut along the silverish skin to split up it from the meat.
On many occasions, one time you become a grip on a strain of silverskin, you can pull information technology off with your easily in the management of the butt end (where the wing is). Use a pocketknife to remove remaining pieces of silverskin but try non to remove any of the actual meat. You lot can even try lightly scraping the smaller pieces that are left behind, also in the direction of the butt.
Last step (for roasting the whole tenderloin):
When roasting the whole tenderloin, it's very important to tie it along the whole slice. This volition create a more than uniform thickness throughout the whole tenderloin and help it melt more evenly.
To make the tenderloin more than even at the narrow terminate, cut the tip where it starts to get narrow nearly all the mode off butnot completely off. Tuck the narrow, thin tip under the tenderloin.
Use cooking twine to tie the tenderloin all along the whole length in 1-inch intervals. Brand sure non to tie too tight where information technology starts cutting into meat.
After information technology is tied, it's all ready to exist seasoned and go into the oven.
Final footstep (for breaking information technology down into steaks):
Trim off the fly and protruding pieces of meat at the barrel end of the tenderloin. Follow the natural curve of meat and just dissever the center muscle from the wing. (SAVE these pieces for other recipes!)
Cutting off the thin and narrow ends of the tenderloin that are besides small to exist fabricated into steak. (SAVE the narrow ends as well and use them with the other bit meat.)
What you are now left with is the beautiful heart that is set up to be cut into filet mignon and tenderloin steaks.
Cut Into Steaks:
TIP: mensurate the perfect intervals of either i 1/2 or 2 inches with a ruler and marker information technology on a piece of paper. Place the paper next to the tenderloin before cutting it into steaks. This will help you cut exact thickness of steaks.
DON'T cut steaks that are less than 1 1/2 inches or it volition melt too fast and you are very likely to over-cook information technology. The best thickness for a filet mignon is 1 1/ii or two inches.
Use a sharp knife to cut the tenderloin center into steaks. You now have the steaks that are ready to be cooked.
WHAT TO DO WITH Beefiness TENDERLOIN SCRAPS:
When preparing the whole tenderloin, the only matter you will have leftover is the chain. It is quite a fatty piece just there is even so a lot of meat on information technology. Utilize this piece when preparing homemade beef stock, in soups, or mix it with some stew meat and employ it in beef stew.
Leftover scraps from breaking downwardly the tenderloin into steaks are a lot more versatile. You also volition end up with at least two lbs of meat and upwards to 4 lbs from a large tenderloin.
These scraps will make a beautiful beef stew but you tin can also brand quick meals:
-Saute it with some onions and mushrooms or make steak stir fry.
-Slice it thinly and make cheese steak sandwiches.
-Cutting it into cubes and brand beefiness kebabs.
-Apply it to make beef tips with gravy.
RECIPES USING Beefiness TENDERLOIN
Roasted Beef Tenderloin
Pepper Crusted Beef Tenderloin
Filet Mignon
Source: https://www.willcookforsmiles.com/how-to-break-down-a-whole-beef-tenderloin/
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