How to Butcher a Beef Tenderloin

Purchasing a beef tenderloin whole and butchering it yourself at home is an economical alternative to buying pre-cut steaks. Along with saving you money, it gives you more control over portion sizes and can be divided into many different types of meals. The main uses for a tenderloin are roasts and filet mignon steaks, but the scraps left make great stew or stir fry.

Instructions

1. Remove the excess fat and skin from the outside of the filet with a sharp filet knife.

2. Divide the filet into the three main sections, the head, the center and the tail. Use a butcher knife to cut the head off the tenderloin first, then follow by cutting off the tail.

3. Slice the center piece into steaks of your desired thickness, these steaks are referred to as filet mignon and are generally the most tender cut. Left whole, the center piece is called the Chateaubriand.

4. Leave the head of the tenderloin whole and roast it, or cut it into pieces for stew or kabobs.

5. Cut the center side of the tail into three steaks, which are the tournedos or small tail steaks. The remainder can be sliced or cubed for your desired purpose.

6. Save any scraps of meat left after butchering your tenderloin for stir fry, fajitas or whatever your family prefers.

Tips & Warnings

• Butcher knives are very sharp. Be careful when using to keep any fingers out of the way, and hold the blade away from you whenever possible.