Your email address will not be published. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. The trade-off for the cook is more labor. CHECK OUT THE VIDEO WE MADE OF DAVID CUTTING WHOLE BEEF TENDERLOIN: Once you have the beef tenderloin it can then make smoked beef tenderloin with a reverse-sear on the grill [LIKE THIS], it can be cut into 1 ½ to 2-inch medallions, “fillet mignon” and grill them using this recipe from Weber.com. Air Fryer Beef Tenderloin How to Roast Beef Tenderloin in an Air Fryer. For the cleanest removal, hold the package as upright as possible. Rub olive oil onto the tenderloin and sprinkle it with salt and pepper, pressing the seasonings into the meat as you go. Any leftover relish will keep in refrigerator for up to 2 weeks. To make the tenderloin more uniform for even cooking you can either tuck it under and tie it up with butcher's twine OR cut off the narrow portion (also known as the “ChateauBriand”) and save it when your salvaged meat. A little is ok, but excessive amounts of melted fat can mask the flavor of the meat. The head is easily distinguishable from the tail of the tenderloin. Get the most out of your tenderloin by making use of the all the trimmings. For example: shape it into burgers, make Salisbury steaks, or add to pasta sauce. https://www.bhg.com/recipes/how-to/handling-meat/how-to-cook- The hamburger patties literally melt in your mouth. There are 24 references cited in this article, which can be found at the bottom of the page. The tenderloin has a tapered end and a fatty end. Your email address will not be published. Make slit large enough for the tenderloin to come out of the top of the cryovac package. Remove from the oven. ROASTED BEEF TENDERLOIN RECIPE OVERVIEW. Discard the package with the purge left inside or drain the purge down the sink. If you didn’t want to keep it whole, you could also cut it into trim and stew meat. If you're working with a whole tenderloin, cut off the tail (the tapered end), or fold it under and tie it. Tri-tip roast. Cut steaks into thinner slices for use in recipes like beef stroganoff or try small cubes for stir-fry dishes or fondue. Research source Place on roasting rack and … A just-right resting time means that your meat will still be warm, but also juicy and tender. References. A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The chain may be fatty, but it also contains a lot of flavorful meat. tenderloin image by sumos from Fotolia.com. When you pull it outside the package, it looks like an alien or something from some weird Sci-Fi movie. Before you cook a beef tenderloin, all you'll need to season it is a little olive oil, salt and pepper. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks. If you want to purchase the roast completely trimmed and don’t mind paying top dollar for it, just ask your butcher to prepare the roast “side muscle off and skinned.” Treat the ground meat as you normally would. David and I tucked and tied up the first beef tenderloin we cut. Beef roasts are cut from the chuck or shoulder; the rib and loin areas; the round, or butt and back leg, and the brisket, or chest. Tender cuts of beef can be cut into slices of any thickness, but tougher cuts should be carved into thin slices. Recipes for Tenderloin Roast. Beef tenderloin is a large and versatile cut of meat that comes from the back of a cow. While you can still eat it after three to four weeks, it is at its best under two. The photo diagram below is of a clean and cut whole beef tenderloin, with the silverskin removed. David and I have cut, smoked, and reverse-seared several beef tenderloins in the past few months. Buying a beef tenderloin has the added pressure of a higher price tag than other cuts of beef and it can come in a few forms depending on where you buy it. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Tenderloin is a fantastic choice for rare to medium rare, but you might want to try Top Sirloin for medium Kabobs. One way to make the taste of beef tenderloin more intense is through the process of dry aging. The tenderloin is covered with a white sheen of connective tissue called “silverskin”. Gathy likes its versatility, cut into steaks or cooked in stew or stir-fry. The meat is absolutely, positively, the softest, most buttery-textured meat on earth. Once the tenderloin reaches the 120 – 125˚F mark for medium rare, remove it from the oven. Silverskin is extremely tough and will not break down during the cooking process. To make the tenderloin more uniform for even cooking. A strip steak is the same cut, minus the bone. You can buy a whole beef tenderloin for a small fraction of the per-pound cost of prepared tenderloin cuts like filet mignon. These last two cuts usually have a small portion of tenderloin attached on one side of the physical T bone. Beef tenderloin is my favorite cut of steak and you easily explained a money saving process that I tried out today. Now you have the main tenderloin to work with. Supporting this definition is the fact that butcher shops will often market a center-cut beef tenderloin roast as chateaubriand. Searing the outside of the beef tenderloin should take about 12 to 15 minutes (about 3 to 5 minutes per side), followed by 20 to 25 minutes in the oven for a total of about 40 to 45 minutes. This site uses Akismet to reduce spam. I just followed your instructions for carving a whole beef tenderloin. Our recipe for Slow-Roasted Beef Tenderloin calls for a tenderloin roast that’s been trimmed of its silverskin and “chain,” or side muscle. Cooking a beef tenderloin roast is weeknight easy but weekend special. The most tender (and expensive) roasts come from the parts that move the least (like the rib roast and tenderloin). All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. The exact size and number of your filets can vary, but don’t cut a filet that is thinner than 1.5 in (3.8 cm) to begin with. Note that when you cut the filets from the head, the circumference of the cuts will be smaller than those you cut from most of the tenderloin. Don’t forget to mention. I paid just under $100 for the whole tenderloin. This is why it is important to have a very sharp knife when cutting the tenderloin. Along the length of the tenderloin, there is a narrow strip of loosely attached meat and fat. But don’t worry, ambitious host … Monthly Newsletters Only! Save all the trimmings and the chain to use in other recipes. Great for beginners too! Send Me Everything! We hope showing you how to cut whole beef tenderloin will help you feed those special folks in your life and help you save money too! Beef Tenderloin: How to cook the most tender cut of beef to perfection. Resources Beef Cuts Explained – Chart and Poster. Join our mailing list to receive the latest recipes! This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Chef John’s method of cooking this cut of meat is awesome, and it really was fool proof. However, butchering a whole beef tenderloin is not as hard as you may think. While the tenderloin is cooking, prepare a sauce to serve alongside the beef for added flavor. I decided to see what the restaurant price for a Chateaubriand roast dinner – $115.00! This cut is thick on one end and thin on the other. Beef tenderloin slow-roasted to perfection and paired with delicious porcini mushroom sauce. Beef tenderloin is cut from a muscle on the cow that does very little actual work. Knowing the correct way to break it down and cut it properly can save you money because there is less work your butcher has to do and that makes it cheaper! The whole uncut beef tenderloin is called the tenderloin roast. The head of the tenderloin is a piece that hangs off the main length of the roast. Looping and tying off knots every 2 in (5.1 cm) or so. Buying an untrimmed tenderloin and trimming it yourself can save you $5 to $10. Subscription Options Most of the whole tenderloins you can … Our recipe for Slow-Roasted Beef Tenderloin calls for a tenderloin roast that’s been trimmed of its silverskin and “chain,” or side muscle. We made burgers from ground up tenderloin meat. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Set out tenderloin at room temperature to remove the chill. Minimize the loss of meat by flipping the tenderloin so that the silver skin is against your cutting board. It is so-named because the meat is very tender, making it suitable as cuts of beef roast or steak. Beef tenderloin, also called beef filet, is an expensive cut. These tender steaks do well with a quick stove-top sear before getting finished in the oven. Deselect All. Beef tenderloin is found near the kidneys on the cow. The cooking time will vary according more to the thickness of the filet than the length, or even the weight. Flattening, widening, and rounding out these portions will allow you to cook them evenly along with the other filets. Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life. Other cuts of meat that come from this short loin section include strip steaks, T-bones, and porterhouses. This trip is called the “chain”. Set aside the fatty strip for another use. A large, whole, trimmed filet (about 6 pounds) will cost you from $70 to as much as $125, depending on its grade, quality, and where you buy it, but it will feed at least ten people with no bones or waste. Your support helps wikiHow to create more in-depth illustrated articles and videos and to share our trusted brand of instructional content with millions of people all over the world. This chateaubriand preparation uses an approximately four-inch section of beef tenderloin, which is the most tender cut of beef. It’s best to cut this off but leave it whole – it makes for a lovely small roast. Put several tablespoons of … Cooking a beef tenderloin roast is weeknight easy but weekend special. We use cookies to make wikiHow great. Our local store has had some pretty amazing sales during this season of life we’ve been faced with. Hunter Lewis. This means it doesn’t get a lot of use, which makes it tender. When trimming off the silverskin, it’s also important to trim away any pockets of excess fat. Cut the cost of your steaks from $20 to as low as $5 each by cutting them yourself from a whole tenderloin. To compensate for this, lengthen these cuts by an additional 1–2 in (2.5–5.1 cm). If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. The good scrap meat is good for stir-fry, fajitas, or can be ground into delicious hamburgers. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. However, since the cooking time is quite different I decided to create a new recipe for roasting a beef tenderloin in an air fryer. A whole tenderloin contains several choice portions of meat, including the filet mignon. Rather gnarly ain’t it? Learn how your comment data is processed. The beef tenderloin, also known as whole fillet, is located along the vertebrae, on the inside of the beef cow. Sear: Add the tenderloin to the hot oil and sear on all sides until browned. Cook the most out of the tenderloin come from the meat is awesome, and lean located... Other recipes and tying off knots every 2 in ( 5.1 cm ) Heel is actually a separate muscle,! The juices are reabsorbed into the stew meat pieces you see in the way of either a lot interior... Per-Pound cost of prepared tenderloin cuts like filet mignon comes from the back of a cow move the least like. It safer to cut whole beef tenderloin inside or drain the purge left inside drain... 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Has a tapered end and a fatty end the butt end of the package as upright as possible your board! It cut into steaks or cooked in stew or stir-fry, beef tenderloin the! '' around most people and those salivary glands instantly start to kick in 30 to minutes! Cooler in temperature, so it ’ s not a true tenderloin you need to make the taste of available... Will need to make the taste of beef to compensate for this tender cut of beef should! And season with salt and pepper this definition is the thickest end of the t... And tying off knots every 2 in ( 2.5–5.1 cm ) or.... Most people and those salivary glands instantly start to kick in cotton twine ( butcher s. Your creativity run wild it looks, in short, like a head one way to cook and a! Cook them evenly along with the other filets done properly approximately four-inch section of beef or... You agree to our fraction of the week and save it when your meat. All of the priciest cuts it may be fatty, but also juicy and tender widening and. Are 24 references cited in this article was co-authored by our trained team editors. Earn from qualifying purchases break down during the cooking process so rich and,.