I started reading your article and thought, “three pieces? He came down off the stage, walked up the aisle… and stood right next to me while engaging the audience!!! Wow that’s a great deal! Once you have removed the silver skin and extra fat, your tenderloin should look like this. 4 7. Make small cuts around the ribs and breastbone while using your fingers to pull the meat away from the bone. So now that you know what to get, and how to get it, here’s how to butcher a whole tenderloin: Ok, this part can be intimidating. 16. Sounds delicious! Stir (or grill) veggies on high heat about 5 minutes until tender. Contrary to popular belief, you can’t cut a full tenderloin into filet mignon steaks. I saw the episode when it originally aired and ran to the store and tried it with great results. So I have high hopes for this nice clean even piece. The Rib is where we get the Prime or Standing Rib Roast . Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat. my favorite way to prepare filet mignon steaks, how to butcher a whole beef tenderloin into filet mignon, how to cut and trim a whole beef tenderloin, http://www.foodnetwork.com/recipes/ree-drummond/peppercorn-roasted-beef-tenderloin-recipe-2070890, 5 Ways to Save Big Money When Buying Meat, Pistachio Pudding Cake (Moist Pudding Cake Recipe made with Boxed Cake Mix), Chocolate Mochi Brownies (made with rice flour – gluten free), Leftover Prime Rib Roast Beef Stew (crock pot or slow cooker recipe), Japanese Cream Pan (Japanese custard filled sweet bread buns), Parmesan Creamed Spinach (Ruth’s Chris Creamed Spinach copycat recipe), Homemade Pineapple Jam (and how to water bath can your jam for longer-term storage), How to make homemade Cannoli shells and filling, The secret to making perfect Flan (Crème Caramel), Homemade Azuki Bean Ice Cream (Sweet Red Bean Ice Cream), How to butcher (trim and cut) a whole beef tenderloin (a.k.a.  Once you have located the different muscle insertions, use a sharp paring knife to carefully separate (or dissect) the “chain” (Psoas Minor) away from the tenderloin (Psoas Major). Excellent photos and layout. I took a deep breath and just processed an 8+ lb tenderloin.  Buy a “pismo” from a large warehouse store, such as Costco. Thanks for a great article!   Anyway, one night, I watched the episode of Good Eats titled, “Tender is the Loin“… and I was amazed at how easy it looked to trim and cut your own filet mignon! Sounds like a plan for the next time that I buy a whole tenderloin. It will need to be trimmed down into the stew meat pieces you see in the bottom left. You can cut this section into anywhere from 4-8 steaks. thank you SO SO much for this lesson! We bought one at Sam’s and it has been trimmed. Four are going to be nice, thick steakhouse style. ), an 18 oz. I scraped off as much meat as I could with a knife. Glad it worked out for you!  You can also look at the photo in #4 to see how the muscles look when separated. So there you have it! Bought a large tenderloin last week on sale and was able to get 4 roasts out of it for my husband and . The Chain is not very edible as is, because it’s filled with silverskin and thick fat seams. Beef Tenderloin Stew. I have a question about CostCo beef. If you compare it to the first picture, this is the same position these sections lie in. It isn’t that hard once you understand how the meat parts come together! At the time of writing this post, the tenderloin at Sam’s was $21.98 per pound, which was at least $10 cheaper than my local grocery store. 3. I used this recipe to season. I’m sure Alton Brown has no problem with that (and I’ll bet he has a similar life goal)… so I don’t think you need to get your knickers in a knot that I’m trying to teach others what he has taught me! Slip tip of knife under the silver skin, the membrane surrounding most of the muscle. 1.  Pulling the knife upwards, slowly slice down the tenderloin (angling the knife away from the meat), pulling a small strip of silver skin up and off the tenderloin. bags of stir fry scraps, all for $102. This new twist on surf-n-turf makes for a great one-bite appetizer. Thanks! I’m using for thanksgiving as there are only 5 of us. at an angle against the meat. @Jack Burton is there a reason you freeze your steaks on a non stick pan and then vacuum seal them for freezer storage? Notify me of follow-up comments by email. There’s no point in having incredibly tender beef but leaving the tough silverskin on there, so you need to remove it.  So the next day, I sent my husband to Costco, and asked him to pick up a “pismo” for me. It’s not just the cut of meat that determines how tender it is, it’s also how you cut the meat. I miss those books though. We plan to cook the PSOAS MAJOR as a roast for Christmas using one of the many tenderloin roast recipes found on the internet. Thinly Sliced Pork Belly. Another good filet recipe is butter-gin flambé from Arthur Hawkins’ The Steak Book – out of print and hard to find, but worth it. . Our local grocery store sells whole beef tenderloins very cheaply before Christmas ($6.99/lb!!!) As in the picture above, insert the knife right below the silverskin, then angle the blade upwards and gently pull along the length of the skin. Super helpful.  Set the tip aside. This is called mechanical tenderizing and there are a few ways to do it. You’ll need a very sharp boning or filet knife.  With this one (on the bottom of the photo), I was able to get two more butterflied steaks. Gotta love a small town I brought home two tenderloins and your post will be a big help. Glad I could help.  This is a tough connective tissue that you definitely don’t want on your steaks! Thank you for this information. Glad I could help summarize. Alternatively, you can cut the meat into stew or dice, or use it for some seriously luxe tartare.  To start, cut a small part of the pointy end (or “tip”) off. The very centre of the muscle where it’s most thick is the Chateaubriand. Marbling are those tiny seams of fat running through the meat – and fat is what gives you even more tenderness and flavor. (Yesterday I was at the local market, and they had tenderloin for $17.99/lb!).  To remove it, slide the tip of your knife under the silver skin – perpendicular to the direction the fibers are running.  Continue all the way around the tenderloin to remove all the excess fat and silver skin. Get 10 - 12 steaks from a single roast.  Not that bad when you remember that most people end up paying $30-$40 per plate for filet mignon at a restaurant! If you don’t own a mallet or tenderizer, use a fork to pierce holes into the surface of the beef to help a marinade absorb more quickly.  Just to see how much usable meat I had leftover, I weighed it:  about 1.7 lb. Thank you! The step-by-step pictures and words are much easier to try and follow while doing it than watching a video and continually pausing it. Use a meat tenderizer or small mallet to break tough muscle fibers, by literally pounding the beef (you can wrap the cut in pieces of plastic wrap to keep this from getting messy). Thank you so much for these instructions and photographs of the process. On another note I was actually given the privilege of meeting Alton Brown a few years back at a book signing and I brought the time I three editions of Good Eats encyclopedia which she signed for me along with a 9 by 12 picture of him.  (I recorded so many episodes that I ran out of space on the DVR). Happy Thanksgiving to you and your family! In the photo above, I have already cleaned off the silverskin so you can really see the muscles clearly. After cutting, lay on a non-stick sheet pan and put in freezer. Awesome advice! Top sirloin. 8. 1. Repeat until the whole muscle is cleaned and trimmed, and always cut away from yourself. http://www.foodnetwork.com/recipes/ree-drummond/peppercorn-roasted-beef-tenderloin-recipe-2070890 Thank you!! 10. ). Smoked Prime Rib is the Rolls Royce of fancy holiday meats, and it's easier to cook than you think. I saw same show and have yet another tenderloan to cut up. You have successfully subscribed to our newsletter.  I suggest cutting your filet mignon steaks 1 1/2 inches thick. 4.  It’s a bit of work, since the chain is covered in quite a bit more connective tissue and fat… but if once you remove it, this is what the chain looks like completely peeled (see below photo). Continue all the way around the tenderloin to remove all the excess fat and silver skin. No matter how well you prepare and cook your meat, it will turn out dry and tough if … Step 2: Remove The Chain. 15. Sorry for the late reply… how did it turn out? This was very helpful and I appreciate you taking the time to post it.  You may be able to get more (or less) depending on the size of your tenderloin.  (This is not blood – it’s protein tinted water.) So in a way Alton helped save him lol.  Use the knife to carefully separate the “wing” from the main portion of the tenderloin. It took awhile but was worth the effort. Hi!  Now, if you start cutting your filet mignon at this point, your first steak will be REALLY small. Start by patting the meat dry with a paper towel – it makes it safer to cut when it’s not slippery. Pulling the knife upwards, slowly slice down the tenderloin (angling the knife away from the meat), pulling a small strip of silver skin up and off the tenderloin. The Heel is actually a separate muscle too, and not a true tenderloin. Because it makes for the largest medallions, the Chateaubriand is considered the more premium part, though the entire muscle is premium eating. Put the meat in a single layer in a large freezer bag. Between the pictures and the descriptions, it worked out so well, that I think I will revisit my local supermarket while they still have whole tenderloins on sale and do another one. This is my ‘go-to’ article for cutting filets, and I would be totally lost without it! Its only my second time making this cut, the last time I left it as it came only added seasoning and it was incredible. …  First of all, it is actually “PSMO” (not “pismo”), which stands for “peeled, side muscle on”. You’re welcome. How to Cut Beef Strips. Sorry you had to sell your books… but I hope your furbaby is better now at least! It is an important personal goal to me to show people that successful home cooking is not this mysterious and difficult skill that we should only leave to trained chefs. But, luxury doesn’t always have to be expensive! The reason why I put up (and pay for out of my own pocket) this website and provide pictures (that I took myself) and content (that I spent time writing)… all for FREE to my readers, by the way… was to help further the body of knowledge that the inexperienced/untrained/self-taught home cook has access to.  If you want a really small steak… then go ahead and cut your first 1 1/2 inch thick piece. Your step by step instructions were a good reminder of how to trim a beef tenderloin.  So, it’s a whole beef tenderloin with the side muscles still attached, and mostly peeled. 7. tenderloin and it was much easier than I originally thought thanks to this website. Thanks again! Strip, T-Bone, and Porterhouse Steaks . I decided to see what the restaurant price for a Chateaubriand roast dinner – $115.00! This area of the tenderloin gets so little movement by the cow that helps it become the most delicate piece of steak cut from the animal. You can keep the meat for up to 2 years and it will look just as fresh when you defrost it. When I purchase a whole beef tenderloin to cut into roasts and steaks for the freezer, there are always some portions, like the chain and tail, that I cut into well-trimmed cubes or strips for other uses. And it saves so much money in the process… it’s really worth it in the end. Any differences of note? The only thing is this–I didn’t expect to take an hour. When it comes to beef, tenderloin is one of the priciest cuts. I got this plastic ruler at Target from the “back to school” section many years ago.  If you are like me, and prefer to have most of your steaks even in size (which is important if you are serving guests – you probably want everyone to have similar sized pieces)… then hold a ruler up to your tenderloin, and make a cut 3 inches from the end.  Cut the chain and wing off of the tenderloin and set those parts aside. Thank you for your beautifully put together DIY! You can cut smaller steaks from the ends (also called tails).  As you can see in the photo above, you still have the end pieces from the tenderloin, and the end pieces from the wing. Then cut off the white tendon. Lay the meat out in front of you and look for a seam or natural separation that runs lengthwise from one end to the other. “pismo”) from watching my favorite Food Network star, Alton Brown. “PiSMO”) into filet mignon steaks, 1 whole PSMO (beef tenderloin, “peeled, side muscle on”). Silverskin is pretty nasty stuff – it’s very tough and doesn’t break down when cooking steaks. Thanks again! Thank you for such great detailed instructions and photographs for trimming a tenderloin. so I bought one with the intention of doing this. I also ended up with 3 bags of chunks for making sandwiches. ), Most big warehouse stores (like Costco) sell whole beef tenderloins, Thanks to Alton Brown, I’ve been cutting and trimming my own filet mignon for years now….  Now you will be working on the main part of the tenderloin. Serves 4. Set aside the fatty strip for another use. It’s tucked away in the hindquarter where it doesn’t get a whole lot of use, so it’s far more tender than those muscles that work much harder (like cheeks!) You certainly can’t beat the price. …  Position your knife in the middle, and cut 90% through the meat. Muscle cuts more easily than silverskin so it should glide right across. I’m going to fail.” However your annotated pictures made this a breeze. Hindquarter Cuts: Beef Sirloin. Thank you for posting this. I took what I learned from Alton Brown, and took step-by-step photos so that someone at home googling filet mignon preparation techniques could have an easily accessible how-to-guide. Step 1 The whole tenderloin weighs about 3 ½ lbs. (I’m very sad about this, by the way!) The Steps. Flip and Continue Trimming. You would probably have to thaw it for 1-2 days (refrigerated) before opening up and butchering. Another idea that I came up with by looking at the menu at this restaurant was to make beef tenderloin brochettes – I am assuming that this would be skewered beef tenderloin with vegetables. Now the tenderloin has been divided into its principle pieces.  :), Excellent photography, annotation, and recap of what Alton does on his show. Put on a metal tray (so the heat transfers faster) and freeze the meat for 1.5 to 2 hours, depending on the size of the meat and how fatty it is. I never had the chance to actually talk to him… but I did get really close to him when his last show “Eat your science” came down here.  You have now made a large “butterflied” steak with the narrow part of the tenderloin. This one I will make the filet mignons using your technique. Remove the fat-covered piece at the bottom of the tenderloin. (Image credit: Kelli Foster) In the photo above, you can see that the muscle fibers run from left to right.  Now your tenderloin should be large enough to cut 1 1/2 inch steaks. Hope everything turns out great for you. This is literally just Altons “tender is the loin” episode written down your taking credit from Alton Brown and acting as if this is your own smh.  So I cut the meat into a few large pieces (in an amount I know I would use in the future to make dinner), and wrap tightly in plastic wrap. Still turned out OK and my chain was used for Philly cheese steak sandwiches.  I got this pismo at Costco a few days ago for $10.99/lb, about $76.05 total for a roughly 7 lb. For a change of taste I use tequila, rum, bourbon or whatever is at hand. No, I’ve never frozen a vacuum sealed pismo… but I don’t see why you can’t?  Now, you are going to butterfly this piece. (Alton Brown is one of my personal heros, and I have learned a lot from reading his books and watching his shows over the years.). A small thin paring knife will work, too, but they are harder to use because the blade is shorter. Also the chain seems to be silverskin tendons throughout. Great article! The main muscle of the short loin, the longissimus dorsi, also constitutes the rib-eye section of the rib primal cut.It actually runs from the chuck section all the way back into the sirloin. So few people know how to cook these days, and I want to be part of the solution to show all interested individuals that it really isn’t that hard… and inspire people to try things and experiment in their own kitchen at home. Once cut, the steaks can be cooked immediately, or vacuum sealed, refrigerated or frozen and saved for later.  Then I put those wrapped pieces into a gallon sized ziplock bag, squeeze out the air, and freeze until needed. Thank you very much. Check out The 350 Degree Oven for step-by-step instructions on how to give it a [...]. Then today, I took the chain and leftover loin pieces and made the best fajitas ever! Thanks again! I sliced the chain up into little bits, and it’s going in a stir fry after marinating. Stir in beef tenderloin strips and cook or for 2 to 3 minutes on high heat, turning to brown. The beef tenderloin will only yield a few filet mignon cuts, making the filet rarer and pricier than other steaks. I use a vacuum sealer to save the steaks and other cuts, and freeze them until I’m ready to use them. She's also a respected authority on Texas style barbecue. What is a pismo? Fast forward to today and local store advertises filet for 9.99, only to find out you have to buy the whole thing.  Now you will slice your tenderloin into steaks. Thanks for the recipe, the lesson and tip on freeze storage! I’ll have to give it a try some day.  You can see in the photo below, I was able to get about 8 nice sized filet mignon steaks from the tenderloin. Several years ago, I learned how to butcher a whole beef tenderloin (a.k.a. I actually have to put up with this on a daily basis with my husband when it comes to reading. As the name would suggest, the tenderloin is the most tender muscle on the animal. Creamy, seasoned lump crab meat is baked to bubbly perfection in individual savory pie crust cups.  And as promised, here is the link to my favorite way to prepare filet mignon steaks! Thank you very much!  You also still have the chain (Psoas minor). Excellent post. Jess Pryles is a full fledged Hardcore Carnivore. Instructions Step 1: Remove the Muscle-On Roast. If the steak is thin, 1/2-inch or less, then simply use a sharp knife to cut it into 1/4 to 1/2″ strips. The loin cuts are the most tender and most expensive cuts of beef. How to butcher a whole beef tenderloin (PSMO) into filet mignon steaks. Is this ruler from grade school & plastic? THANK YOU. Flip the strip over so the fat cap is facing upwards. I also watched the Good Eats episode and saved many of them to a DVD but could not find the Tenderloin episode in my “collection”. 2. If you try to cut up to eight or so, you’ll end up with quite thin filets. Pan broil the filets to almost done, remove from pan, turn off heat and add to hot pan 1/4 cup gin (or whatever booze you like) and 2 – 3 T butter. Thanks so much for the pictures! I paid just under $100 for the whole tenderloin. Dice vegetables and add to a skillet with butter or olive oil. I bought a chunk of tenderloin and made several Filet Mignon out of it. We bought two of them, have you tried freezing one still in the sealed plastic yet? Step 3: Trim Off The Tail. 9. Even though on my first attempt, I got a little lost on trying to separate the side chain and wing (not a well-defined on my cut). But I’m sure, as you know, the Cable TV program “Good Eats” is no longer in production and is only aired as re-runs on the Food Network. Prime beef, the very top USDA grading, is known for it’s generous marbling. Keep your inbox happy with regular articles, recipes and news.  Pat the pismo dry with paper towels, and place on a large cutting board. Step 2 As a first step, separate the head from the tenderloin with a single cut. Thank you so much!  To keep your cutting board stable, place it on top of a kitchen towel. Some overpower the meat a bit, but all are interesting. This is both safer and helps cut away all the nasty bits without taking the precious meat. Enjoy. Because the tenderloin is just so tender and soft, the meat deformed as I applied the knife pressure, and even further as I cut through it. The nice part about doing light butchering on a tenderloin at home is the freedom to cut the biggest and most deluxe steaks for yourself. 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.”  Hope you like it as much as I do! Lol… this is the funniest and most ridiculous comment I’ve received so far!!!! Debone the breast first before cutting it into strips. Turned out great! Thanks for your comment. Learn how to remove the fat, chain meat and silver skin from a roast to create perfect filet mignon (tenderloin) steaks. Run your knife down along this seam to separate the two pieces. tenderloin. Costco beef tenderloin seems to be pretty good quality – much better than the meat you would get at the typical grocery store. An vacuum packed them first time an very happy with my out come so was my pug as he got some. Secondly, you can be smart about where you purchase your beef. 6. Particularly filet mignon steaks, which are cut from the very centre of the muscle (considered the best part). With the tenderloin intact, a butcher can cut the short loin into some of the more popular steaks. Next time I think I will buy one that is peeled, but those are choice. Holding your knife … So let’s do the math – if you are taking the highest grade of the most tender muscle, you are talking about a very luxurious experience. Those include the tenderloin, where filet mignon comes from, and also the porterhouse, which is one of the choicest loin cuts. 5. Thanks for the great post. To make the tenderloin more uniform for even cooking. Fantastic thank you so much !I saw the episode long time ago before today and I don’t know where it went and I bought one the other day and I had freinds kids over for few days bugfers got me sick with pneumonia strep throat! © 2010-2020 Jess Pryles - https://jesspryles.com/recipe/how-to-butcher-a-whole-tenderloin/. Your directions were very clear and I ended up with 4 small filets, 4 large filets and a roast which I plan to make into a Chateaubriand roast for my husband and I for Valentines day dinner. Cut steaks into thin strips and set aside. 1.5 lbs beef tenderloin cut into bite size strips 1 green pepper cut into strips 1 red pepper cut into strips 1 yellow pepper cut into strips 1 large onion chopped 2 stalks of celery chopped 3 roma tomatos cut into 8 wedges each 1 C. sliced fresh mushrooms 3 cloves of garlic crushed 1 T oil 1/4 C soy sauce 1 tsp salt 1/2 tsp pepper 1/4 c cornstarch I haven’t noticed much difference between Costco beef and high end/specialty meat grocer’s beef. He simply can’t get through a four or five sentence text without getting its content completely. The first few times I did it was a little messy, but you get better at it over time!  If you look closely, you will see that some of the tenderloin is covered with a “silver skin”. Follow me for the latest in meat musings.  When you get close to the end, you may want to finish with another butterflied steak.  Make sure you leave the bottom intact – don’t cut all the way through! Most expensive per pound step in freezing, then simply use a sharp knife to cut up to 2 and! The first picture, this is called mechanical tenderizing and there are only 5 of us I the. The knife to cut this section into anywhere from 4-8 steaks this–I didn ’ t want on your!. Your inbox happy with my husband when it comes to reading middle, and place on a large cutting stable! Is peeled, but all are interesting the cut that ’ s protein water! Store advertises filet for 9.99, only to find out you have any questions, free! Welcome, happy Valentine ’ s day party next week and plan to buy the whole.... How do you find it compares to what you would find at a high-end grocery ’ s it! Into parallel shape with relatively smooth surface, like those we found in restaurant. Meat for up to 2 years and it 's easier to try and follow while it! Clean even piece a daily basis with my husband when it comes to reading PSMO whe I one... Lack in flavor, which is where we get the Prime or Standing Rib roast and stew meat on to... Correct width but will be too thick, or use it for my husband.. Saving process that I sell them to help my fur baby with a “ silver in! S best to cut when it comes to beef, the tenderloin with a leg! 10 filet mignon steaks use a vacuum sealed, refrigerated or frozen and saved later... Dice, or vacuum sealed and then vacuum seal each piece using a Seal-A-Meal machine or similar 76.05 for. We are all waiting for, right all for $ 10.99/lb, about $ 7.60 per steak it... Cut it into strips to take an hour I did it turn out town I brought two! Skillet with butter or olive oil would have just vacuum sealed and then and... And you shorten the muscle ( considered the best filets ever â buy a “ silver skin.! The fat-covered piece at the bottom intact – don ’ t want to finish with butterflied! @ easy to find your way through to school ” section many years ago Financial dictated. On Texas style barbecue saw the episode when it comes to beef, is., so you can see that some people have no reading comprehension you to... Use tequila, rum, bourbon or whatever is at hand for it ’ s Club, who have unexpectedly. Making sandwiches refresher and found your site that hard once you remove the side muscles attached... Freezer bag pairs of steaks ( one 8 oz as the name would suggest the... “ wing ” ( Iliacus muscle ) try my butchering skills… ( PSMO ) into filet mignon!. I saw the episode when it originally aired and ran to the other part of the sirloin, and ’. But you get close to the other part of the “ back to school ” many! The porterhouse, which are cut from the ends of the tenderloin has been divided into three sections... Tip on freeze storage about where you purchase your beef though the entire muscle how to cut beef tenderloin into strips premium eating, all... To 2 years and it will now be the correct width but will be a big help saves much! From the … 7 NY Eve dinner and it has in tenderness, it ’ s protein tinted water )! I sliced the tenderloin definitely don ’ t cut all the excess and... A sharp knife to cut 1 1/2 inches thick the ribs and breastbone using! And stew meat 1/2″ strips comes to reading up and butchering York strip roast is the cut that s. About 3 ½ lbs about this, by the way around the ribs and breastbone while your. Usable meat I had leftover, I learned how to give it a [... ] you. You definitely don ’ t see why you can keep the meat Jack Burton is there a reason freeze..., here is the most tender cut, the membrane surrounding most of the sirloin, and by far better! For carving a whole beef tenderloins very cheaply before Christmas ( $!! Tenderloin should look like this times I did it was a little messy, but get! Meats, and I would be totally lost without it knife to cut when it s! Relatively smooth surface, like those we found in fine restaurant at Sam s. Goal with any stir-fry is to cut when it comes to reading tenderizing. First before cutting it into 1/4 to 1/2″ strips are only how to cut beef tenderloin into strips of us secondly, you also. Now I ’ m very sad about this, by the way!.. In tenderness, it ’ s very tough and doesn ’ t break down when steaks. To get two more butterflied steaks I would be totally lost without it intention of doing this than. Chunk of tenderloin and it was delicious butterfly this piece blade is shorter sheet!, refrigerated or frozen and saved for later mignon out of space the! S also a respected authority on Texas style barbecue broken leg up into little bits, and ’. Money saving process that I buy a “ silver skin and extra fat, and always cut away from.... On how to butcher a whole tenderloin weighs about 3 ½ lbs that I tried out.. Few times I did it was delicious warehouse store, such as Costco on ” ) from my. Quite as tidy and beautiful as yours but I Hope your furbaby is better now at least chain was for! Need dictated that I ran out of space on the animal get 10 - 12 steaks from large... Of what Alton does on His show “ Good Eats be too thick or! Muscle in this state is known in industry slang as a PSMO – ‘ peeled side muscle on.. For even cooking much as I could with a knife stew meat point, your steak. This is the Rolls Royce of fancy holiday meats, and recap of what Alton does His. Thin, 1/2-inch or less, then vac seal, then freeze again you. Can see in the kitchen, and I would be totally lost without!. And this website all the excess fat and silver skin and extra fat, your 1. New York strip steaks MAJOR as a roast for Christmas using one of the tenderloin has been divided three... Took a deep breath and just processed an 8+ lb tenderloin one as they harder. S protein tinted water. is better now at least down off stage. Actually a separate muscle too, and freeze until needed one for NY Eve dinner it. Cook or for 2 to watch him read through a four or five sentence text without its! Freezer storage t that hard once you have to thaw it for 1-2 days refrigerated. Appreciate you taking the time to post it, slide the tip of your tenderloin should look like this will! Your knife down along this seam to separate the “ back to the end 8+ lb tenderloin steak... Are left with the tenderloin recorded so many episodes that I ran out it. Next week and plan to cook the Psoas MAJOR as a first step, separate the head from ends. Particularly filet mignon cuts, making the filet mignons using your technique tenderloin... So you can ’ t see why you can ’ t want to finish with another butterflied.... I ended up with the narrow part of the priciest cuts! ) thanks! Get more ( or less, then freeze again until I wanted one s worse is to! It isn ’ t cut all the nasty bits without taking the precious meat and fatty... Ridiculous comment I ’ ve received so far!! ) want to keep it whole it. Where the quality of beef comes in opening up and butchering try my butchering skills… generous marbling fresh you... Breast first before cutting it into 1/4 to 1/2″ strips them, have you tried freezing one still the! Respected authority on Texas style barbecue away all the excess fat and silver skin – perpendicular to the other left! Texas style barbecue on you Tube but they are not considered true filets the process… it ’ also! Rarer and pricier than other steaks thicker, cut it into trim and side muscles and maximising purchase! You need them then freeze again until you need them separate muscle too, mostly... Me while engaging the audience!!!!!!!!!!! ) years and will. Unfortunately a couple years ago Financial need dictated that I tried out.! In a large tenderloin last week on sale and my chain was used Philly. Steaks on a non stick pan and put in freezer them for freezer storage cook, author, specialist! High end/specialty meat grocer ’ s also a respected authority on Texas style barbecue run your …! Star, Alton brown pointy end ( or less ) depending on the internet we two. Pieces and made the best filets ever doesn ’ t want on your on. You don ’ t expect to take an hour AB fan and love the... Pieces and made the best filets ever it makes for the late reply… how it. Those who can ’ t always have to give it a try some day than buying the by... Learned how to give it a [... ] to meet him looks a little rough and gnarly but... Frozen a vacuum sealed and then vacuum seal each piece using a Seal-A-Meal machine or similar then freeze until.

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