How to Fillet Beef Tenderloin

Buying a whole beef tenderloin and trimming it yourself at home has its advantages. Not only will it give you different cuts of meat, it can cost about one-third the price of beef that has already been cut. Once your tenderloin is properly trimmed, you'll have several beef fillets, a roast and scraps that can be used in a variety of ways.

Things You'll Need

• Cutting board
• Sink
• Boning knife
• Carving knife

Instructions

1. Rinse the tenderloin with cold water in a clean sink. Pat it dry with some paper towels and place it on the cutting board.

2. Flip the tenderloin so the smooth side with the fatty membrane is facing up. Start at the thick end of the tenderloin and edge your fingers under the membrane. Begin pulling downward and rip the entire membrane away, using your boning knife to cut through any tough spots.

3. Identify the slender side muscle that runs the length of the tenderloin. This is called the chain. Use the boning knife and begin trimming up from the narrow end of the tenderloin to remove this muscle. Set this aside and use for fajitas, stews or Philly cheese steak sandwiches.

4. Flip the tenderloin over. Begin at the thick end and use your boning knife to shave downward to remove fat clusters.

5. Identify the silver skin, a thin elastic membrane that runs the length of the tenderloin. Position your boning knife perpendicular to the length of the tenderloin and make an incision that enters one side and exits the other side of the skin. Pull this section up with one finger until taut, reinsert your knife and slide downward to cut away skin. Pull the loose section up and slide your knife up the opposite direction. Repeat as necessary until the entire skin is removed.

6. Identify the shorter section of muscle near the thick portion of the tenderloin. Use your boning knife and begin cutting between the two remaining muscles to separate them. Use this shorter portion as a roast or cut into stew or fajita meat.

7. Use the carving knife to begin cutting fillets from the tenderloin. Start at the narrow end and cut off the first inch. Then cut a 3-inch section, which can be butterfly cut into a steak. Use your knife to cut 1 1/2-inch to 2 1/2-inch fillets from the remainder of the tenderloin.

Tips & Warnings

• Boning and carving knives are very sharp and should be used with caution. Watch your fingers and cut away from the direction in which you are standing.