Things You'll Need:
- Boning knife
- Beef tenderloin
- Knife sharpener
- Paper towel
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Step 1
Ensure your boning knife is sharpened as it will allow you to trim quickly, easily and appropriately.
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Step 2
This cut of beef features two muscles: the lengthy chain which runs the entire length of the cut and a shorter, muscle on the opposite side. The latter must stay on, but the 'chain' must go! This is best done with your fingers. Carefully separate this muscle from the beef tenderloin so we can cut it with a boning knife.
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Step 3
Starting at the thinner end of the muscle, make shallow cuts with the knife while holding the muscle in your spare hand to trim off the 'chain'.
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Step 4
Trim the 'chain' to the best of your abilities and try not to stress. It's quite acceptable to have a thin strip of chain remaining at the cut's wider end.
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Step 5
This large cut is best known for its tenderness. This is why when you trim beef tenderloin you must remove its silvery skin. It doesn't dissolve when cooked and becomes quite tough.
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Step 6
Begin by sliding your knife's tip between the silverskin and the tenderloin at a point approximately 1" from the end of the silvery membrane.
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Step 7
Hold the silvery skin taut with your spare hand. This sounds easier than it is as it's very slippery. You might find it easier to grip on to it using a paper towel.
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Step 8
Angle your knife upwards and continue sliding the knife down the meat.
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Step 9
Reaching the end of the silvery strip, cut membrane where it's attached and discard.
