How to Break Down a Whole Beef Tenderloin
Beef tenderloin is most tender piece of meat you will ever have the pleasance of biting into. It is soft, juicy, and flavorful without needing annihilation more than than a simple salt and pepper seasoning. This cut of beef is also quite versatile from roasting information technology as a whole or breaking it downwards into steaks. Learn how to break down a whole tenderloin right hither.
Beefiness TENDERLOIN
I like to inquire people nigh their favorite cut of beef, whether it's a steak or whole roasted. I'grand never surprised to hear that prime cuts similar ribeye, prime rib, beef tenderloin, or filet mignon are amongst the most 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, forth the back, right under the spine. This muscle is non weight bearing, doesn't go worked out much, and doesn't have much connective tissue, which is what makes it and so tender.
This cut if very tender and soft, then it'south best to melt it at high temperature. It's perfect to cook in the oven, on stove-top, or on the grill.
This cut of beef is besides very lean so it'due south very of import not to overcook it whether it'southward a whole roast or in steaks. The best temperatures to cook it to is medium-rare or medium. For medium-rare, cook it to 130°-135°. For medium, cook to 135°-140° and for rare, cook it to 120°-125°.
Remember to let the steaks residual on the cutting board for virtually five minutes before cutting. Allow the whole roast balance for about 15 minutes before cutting. Loosely tent the meat with foil while it's resting too.
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WHY Purchase A WHOLE TENDERLOIN
Wondering why carp trimming your own? Well, one reason for breaking downwardly my own beef tenderloin is because I like to be in command on the cut of meat. Whether I want to roast a whole beefiness tenderloin or break it downwardly to steaks, I will decide how it's cleaned and how information technology's cut.
Another (very appealing) reason is the price. When you buy a whole tenderloin, it volition ever exist cheaper. Breaking it down into steaks yourself, you lot will boilerplate $10-$13 per steak. You will never pay that picayune for a filet mignon at a steakhouse. Buying chateaubriand will be almost twice as expensive as ownership a whole tenderloin and doing it yourself.
PLUS, you can end up with ii-iv lbs of scrap meat to cook a whole other repast.
CHOOSING YOUR TENDERLOIN:
When making this choice, I look at how many people I want to feed.
If roasting a whole tenderloin: normally, when choosing large pieces of meat for roasting, yous should estimate 1/2 lb (or 8 oz.) per person just, beef tenderloin is a very expensive cutting of meat. Information technology's okay to estimate a little smaller portions, so you can go down to four-6 oz of trimmed beefiness tenderloin per person.
If making steaks: a whole tenderloin that weighs about v lbs, will hands give you 6 2-inch steaks. So if you need more steaks, go for a larger tenderloin. (Practice note that larger ane will give you larger/wider steaks likewise as a couple more.)
Most grocery stores will requite 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 as well be able to trim the whole tenderloin for you and give information technology to you trimmed and cleaned with scraps on the side. You can always get with this option and simply cutting the steaks yourself at dwelling house or tie the whole roast and cook information technology.
Anatomy OF THE WHOLE TENDERLOIN
If you have to clean the tenderloin yourself, don't be scared. All yous need is a sharp boning pocketknife (I also like to use a precipitous brusk knife) and a large cut board.
Have the tenderloin out of the package and take a look: the barrel end is the thickest terminate of the tenderloin and it also has a "wing" piece attached to it.
The middle cut is the middle part of the tenderloin. It is the nearly uniform is size and where filet mignon, tenderloin steaks, and chateaubriand comes from.
The tip end, is the pocket-size, thin terminate of the tenderloin that is also the piece that can be used for tournedos steaks.
A whole tenderloin will also even so have the chain attached to information technology that will demand to be removed. It looks like a thin, fatty slice of meat running down the length of the entire tenderloin.
CLEANING AND TRIMMING BEEF TENDERLOIN:
Remove the chain.
It will be quite like shooting fish in a barrel to spot and very easy to remove. Yous can actually remove it with your hands and may demand just a few aid cuts along the way. Simply follow information technology along, separating it from the tenderloin.
DO Not discard the chain. Information technology is not a part of tenderloin simply it is still practiced meat and volition be nifty used in a soup or stew.
Remove excess fatty.
Y'all may notice that there are thick, hard pieces of fat forth the whole tenderloin still fastened. Those are very piece of cake to remove and you lot can do it with your hands. You volition also want to pull off the sparse, soft membrane that covers silverskin on summit 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 silvery skin at the narrow end of the tenderloin and then use a sparse knife to cut forth the silver skin to split up it from the meat.
On many occasions, one time you lot go a grip on a strain of silverskin, you can pull information technology off with your easily in the direction of the butt stop (where the wing is). Employ a knife to remove remaining pieces of silverskin but try not to remove any of the actual meat. You can even try lightly scraping the smaller pieces that are left behind, too in the direction of the butt.
Final footstep (for roasting the whole tenderloin):
When roasting the whole tenderloin, it's very important to tie information technology along the whole piece. This will create a more uniform thickness throughout the whole tenderloin and help it cook more evenly.
To make the tenderloin more fifty-fifty at the narrow finish, cut the tip where it starts to get narrow virtually all the way off butnot completely off. Constrict the narrow, thin tip under the tenderloin.
Apply cooking twine to necktie the tenderloin all along the whole length in ane-inch intervals. Make certain not to necktie too tight where it starts cutting into meat.
After it is tied, information technology's all prepare to be seasoned and become into the oven.
Terminal footstep (for breaking information technology down into steaks):
Trim off the wing and protruding pieces of meat at the barrel cease of the tenderloin. Follow the natural bend of meat and simply separate the center muscle from the wing. (Save these pieces for other recipes!)
Cut off the sparse and narrow ends of the tenderloin that are likewise small to exist made into steak. (Relieve the narrow ends too and use them with the other bit meat.)
What you are now left with is the beautiful heart that is ready to be cutting into filet mignon and tenderloin steaks.
Cut Into Steaks:
TIP: measure the perfect intervals of either i 1/ii or 2 inches with a ruler and marking it on a piece of paper. Place the paper next to the tenderloin before cut it into steaks. This will help y'all cutting verbal thickness of steaks.
DON'T cut steaks that are less than 1 1/2 inches or it will cook besides fast and yous are very likely to over-cook it. The best thickness for a filet mignon is ane i/two or ii inches.
Use a abrupt knife to cut the tenderloin centre into steaks. Y'all now take the steaks that are ready to be cooked.
WHAT TO DO WITH BEEF TENDERLOIN SCRAPS:
When preparing the whole tenderloin, the simply thing y'all will have leftover is the chain. It is quite a fatty piece only at that place is yet a lot of meat on it. Utilize this slice when preparing homemade beefiness stock, in soups, or mix it with some stew meat and use information technology in beefiness stew.
Leftover scraps from breaking down the tenderloin into steaks are a lot more than versatile. You likewise will end up with at to the lowest degree two lbs of meat and up to 4 lbs from a big tenderloin.
These scraps will make a beautiful beef stew but you 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.
-Cut it into cubes and brand beef kebabs.
-Utilize information technology to brand beef tips with gravy.
RECIPES USING Beefiness TENDERLOIN
Roasted Beefiness Tenderloin
Pepper Crusted Beefiness Tenderloin
Filet Mignon
Source: https://www.willcookforsmiles.com/how-to-break-down-a-whole-beef-tenderloin/
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