Beef tenderloin, also known as filet mignon, is arguably one of the most prized cuts of beef. Its exceptional tenderness and delicate flavor make it a favorite for special occasions and gourmet meals. Buying a whole beef tenderloin is often more economical than purchasing pre-cut steaks, and it allows you to customize the thickness and number of steaks to your exact preference. This comprehensive guide will walk you through the process of breaking down a whole beef tenderloin into perfectly portioned steaks, ensuring you get the most out of this magnificent piece of meat.
Understanding the Beef Tenderloin
The beef tenderloin is a long, narrow muscle located beneath the ribs, close to the backbone. It’s a muscle that doesn’t do a lot of work, which is why it’s so tender. A whole tenderloin typically weighs between 4 and 6 pounds and has three distinct sections: the head (or butt), the center cut, and the tail. Each of these sections offers slightly different characteristics in terms of shape and thickness, influencing the type of steaks you can cut from them.
Before you even think about picking up a knife, it’s crucial to understand the anatomy of the tenderloin. The head is the thickest part, ideal for cutting larger, more impressive steaks. The center cut is uniform in thickness, perfect for classic filet mignon. The tail is the thinnest part and is often used for dishes like beef stroganoff or tips.
Essential Tools and Preparation
Before you begin, gather the necessary tools. A sharp knife is paramount. A boning knife (6-inch blade) and a slicing knife (10-12 inch blade) are ideal. The boning knife is for trimming, while the slicing knife is for cutting clean steaks. You will also need a cutting board, preferably a large, sturdy one to accommodate the entire tenderloin. Have paper towels handy for wiping your knife and work surface.
Sanitation is critical. Thoroughly wash and sanitize your cutting board and knives before you start. Throughout the process, keep your hands and equipment clean to prevent contamination.
Remove the tenderloin from its packaging and pat it dry with paper towels. This helps improve your grip and prevents the meat from slipping while you trim and cut.
Trimming the Tenderloin: Preparing for Perfection
The first step is trimming the silver skin. The silver skin, also known as the silverskin, is a tough, inedible membrane that runs along the surface of the tenderloin. If left on, it will shrink during cooking, causing the steak to curl and become tough.
Using your boning knife, carefully slip the blade under the edge of the silver skin. Hold the silver skin taut with one hand and gently run the knife along the underside, separating it from the meat. It’s important to use short, controlled strokes to avoid removing too much of the tenderloin. Work your way down the entire length of the tenderloin, removing all the silver skin.
Next, remove any excess fat or connective tissue from the surface of the tenderloin. Fat adds flavor, but too much can be undesirable. Trim it to your preference, leaving a thin layer if desired. Remove any noticeable connective tissue, as it will also be tough when cooked.
Once you’ve removed the silver skin and trimmed the fat, inspect the tenderloin for any remaining imperfections. Remove any small pieces of loose meat or membrane. The goal is to have a clean, uniform piece of meat ready for cutting.
Cutting the Tenderloin into Steaks: The Art of Precision
Now comes the most important part: cutting the tenderloin into steaks. The thickness of your steaks is a matter of personal preference, but generally, steaks are cut between 1.5 and 2 inches thick.
Begin by deciding which part of the tenderloin you want to use for steaks. The center cut is the most consistent in thickness and ideal for classic filet mignon. The head can be cut into larger, thicker steaks, while the tail is better suited for other dishes.
Using your slicing knife, make clean, even cuts across the tenderloin. Apply gentle pressure and let the knife do the work. Avoid sawing back and forth, as this can tear the meat and result in uneven steaks.
For uniform steaks, use a ruler or your fingers as a guide. A good technique is to use your index and middle fingers held together as a guide for a roughly 1.5-inch steak.
As you cut each steak, inspect it for any imperfections. Trim any excess fat or connective tissue, and reshape the steak if necessary.
If you want to create chateaubriand, a large, thick center-cut roast, set aside a 6-8 inch section from the thickest part of the center.
Creating Tournedos and Medallions: Utilizing the Tenderloin Tail
The tail of the tenderloin is often too thin to be cut into traditional steaks. However, it can be used to create tournedos or medallions.
Tournedos are small, round steaks that are typically wrapped in bacon or pancetta to add flavor and moisture. To create tournedos, cut the tail into 1-inch thick slices. Gently flatten the slices with the palm of your hand or a meat mallet. Wrap each tournedo with bacon or pancetta and secure it with a toothpick.
Medallions are similar to tournedos but are typically smaller and thinner. To create medallions, cut the tail into ½-inch thick slices. Flatten the slices slightly and use them in dishes like beef stroganoff or as an appetizer.
Proper Storage and Handling
Once you’ve cut the tenderloin into steaks, it’s essential to store them properly to maintain their quality and freshness.
If you plan to cook the steaks within a day or two, store them in the refrigerator. Wrap each steak individually in plastic wrap and then place them in an airtight container or resealable bag. This will prevent them from drying out or absorbing odors from other foods.
For longer storage, freeze the steaks. Wrap each steak tightly in plastic wrap, pressing out any excess air. Then, wrap them again in aluminum foil or place them in a freezer-safe bag. Label the steaks with the date and store them in the freezer for up to three months.
When thawing frozen steaks, it’s best to thaw them slowly in the refrigerator. This will help prevent them from losing moisture and maintain their texture. Avoid thawing steaks at room temperature, as this can promote bacterial growth.
Cooking Your Tenderloin Steaks: Tips for Perfection
Now that you have your perfectly cut tenderloin steaks, it’s time to cook them. The key to cooking tenderloin is to avoid overcooking, as it can become dry and tough.
Tenderloin steaks are best cooked using high-heat methods such as pan-searing, grilling, or broiling. Before cooking, season the steaks generously with salt and pepper. You can also add other seasonings like garlic powder, onion powder, or herbs.
For pan-searing, heat a heavy-bottomed skillet over high heat. Add a tablespoon of oil with a high smoke point, such as avocado oil or canola oil. Once the oil is hot, add the steaks to the skillet and sear them for 2-3 minutes per side for medium-rare. Reduce heat to medium and add butter, fresh herbs, such as rosemary and thyme, and garlic to the pan, basting the steaks with the melted butter for another 2-3 minutes until the internal temperature is around 130-135°F.
For grilling, preheat your grill to high heat. Grill the steaks for 2-3 minutes per side for medium-rare. Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
For broiling, preheat your broiler to high. Place the steaks on a broiler pan and broil them for 2-3 minutes per side for medium-rare. Watch the steaks closely to prevent them from burning.
After cooking, let the steaks rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Serve your tenderloin steaks with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad. A classic sauce like Béarnaise or Bordelaise is also a perfect complement.
Understanding Steak Doneness: A Temperature Guide
Achieving the perfect level of doneness is crucial for enjoying your tenderloin steaks to their fullest potential. Using a reliable meat thermometer is the best way to ensure accurate results. Here’s a temperature guide to help you achieve your desired level of doneness:
- Rare: 120-130°F (49-54°C) – The center is very red and cool.
- Medium-Rare: 130-140°F (54-60°C) – The center is red and warm.
- Medium: 140-150°F (60-66°C) – The center is pink and slightly warm.
- Medium-Well: 150-160°F (66-71°C) – The center is slightly pink and warm.
- Well-Done: 160°F+ (71°C+) – The meat is cooked throughout with no pink remaining.
Remember that the internal temperature of the steak will continue to rise slightly after it’s removed from the heat. This is known as carryover cooking. Therefore, it’s best to remove the steaks from the heat when they are a few degrees below your desired temperature.
Creative Uses for Tenderloin Scraps
Even after meticulously cutting your tenderloin, you’re likely to have some scraps. Don’t discard them! These scraps can be used in a variety of delicious dishes.
One option is to use them in stir-fries. Cut the scraps into small pieces and stir-fry them with vegetables and your favorite sauce.
Another option is to grind them into ground beef. Use a meat grinder to grind the scraps and use them in burgers, meatballs, or sauces.
You can also use the scraps to make beef stock. Simmer the scraps with vegetables and herbs to create a rich and flavorful stock.
Mastering the Art of Butchering
Cutting a whole beef tenderloin into steaks is a rewarding skill that can save you money and allow you to customize your steaks to your exact preferences. By following this comprehensive guide, you’ll be able to confidently break down a whole tenderloin and create perfectly portioned, delicious steaks. Remember to prioritize safety, sanitation, and precision throughout the process. With practice, you’ll become a master butcher in your own kitchen, impressing your friends and family with your culinary skills. Enjoy the process and savor the results!
What is the best temperature for a beef tenderloin before cutting it into steaks?
The ideal temperature for a beef tenderloin before cutting it into steaks is very cold, but not frozen. Placing the tenderloin in the freezer for about 20-30 minutes before cutting will firm it up considerably. This firming process makes it significantly easier to slice clean, even steaks, reducing the chance of the meat squishing or tearing under the knife.
Working with a slightly firmed-up tenderloin also allows for more precise cuts, resulting in steaks that are uniform in thickness. Uniformity is crucial for even cooking, ensuring each steak reaches the desired level of doneness at the same time. This ultimately contributes to a better and more predictable cooking experience.
What kind of knife should I use to cut a beef tenderloin into steaks?
The best knife for cutting a beef tenderloin into steaks is a sharp, long, and thin slicing knife. A knife with a blade length of at least 10-12 inches provides ample reach to cut through the tenderloin in a single, smooth motion. The thinness of the blade is crucial for minimizing friction and creating clean cuts without tearing the meat fibers.
Consider a granton edge knife, which features scallops along the blade. These scallops create tiny air pockets between the knife and the meat, further reducing friction and preventing the meat from sticking to the blade. A sharp knife is paramount; a dull knife will not only make the process more difficult but will also result in ragged, uneven steaks.
How thick should I cut my beef tenderloin steaks?
The ideal thickness for beef tenderloin steaks is generally between 1.5 and 2 inches. This thickness provides a good balance between a substantial steak that can develop a nice crust and one that will cook evenly to your desired level of doneness. Steaks of this thickness are less likely to overcook, especially in the center.
However, the desired thickness ultimately depends on personal preference and the intended cooking method. If you prefer a rarer steak, you might opt for a slightly thinner cut, around 1.5 inches. If you enjoy a more medium-rare to medium steak, a thicker cut of closer to 2 inches might be more suitable. Consider the overall size of the tenderloin and how many steaks you wish to yield when determining the final thickness.
What is the chain and why should I remove it from the tenderloin?
The chain is a long, thin muscle that runs along the side of the beef tenderloin. While it is edible, the chain is typically tougher and chewier than the rest of the tenderloin due to its higher connective tissue content. Removing it before cutting the tenderloin into steaks results in a more uniform and tender final product.
Furthermore, the chain often contains silver skin, a thin, silvery membrane that does not break down during cooking. This silver skin can also contribute to the toughness of the chain. Removing the chain allows you to focus on cooking the more desirable and consistently tender part of the tenderloin, resulting in a better eating experience.
What is silver skin and how do I remove it?
Silver skin is a thin, silvery membrane found on various cuts of beef, including the tenderloin. It is a tough connective tissue that does not break down during cooking, resulting in a chewy and unpleasant texture. Removing it is crucial for a more tender and enjoyable steak.
To remove silver skin, use a sharp boning knife or fillet knife. Carefully slide the knife tip under the silver skin, angling the blade slightly upwards. Gently lift the silver skin and run the knife along the underside, separating it from the meat. Maintain a slight upward angle to avoid cutting into the tenderloin itself. Repeat this process until all the silver skin has been removed.
What should I do with the smaller end pieces of the tenderloin after cutting steaks?
The smaller end pieces of the tenderloin, sometimes referred to as the “tails,” are often not ideal for traditional steaks due to their irregular shape and smaller size. However, these pieces are still incredibly flavorful and versatile and can be used in a variety of dishes.
Consider using the end pieces for beef stroganoff, steak tips, stir-fries, or even grinding them for gourmet burgers. Another excellent option is to cut them into small cubes for kabobs. The key is to utilize these pieces in a way that complements their size and shape, ensuring they don’t go to waste.
How should I store the steaks after cutting them from the tenderloin?
After cutting the tenderloin into steaks, proper storage is crucial to maintain their freshness and quality. The best method is to individually wrap each steak tightly in plastic wrap, pressing out any excess air. Then, place the wrapped steaks in a resealable freezer bag, again removing as much air as possible.
This double-layer protection helps to prevent freezer burn and maintain the steak’s moisture content. Label the bag with the date and cut of meat. Steaks can be stored in the freezer for several months without significant loss of quality. For shorter-term storage (1-2 days), place the wrapped steaks in the coldest part of the refrigerator.