How to Butcher a Whole Beef Tenderloin for Filet Mignon
Those with a taste for filet mignon have some of the most expensive taste in beef products. Cut from the leanest and tastiest part of the beef, filet mignon prepared well is considered a delicacy in many areas. Like other cuts of meat, filet mignon is cut from a full piece of beef. Knowing just where and how to cut to get perfect filet mignon steaks can make the difference at your next family dinner, barbeque or party. Does this Spark an idea?
Things You'll Need
- Whole beef tenderloin
- Sharp butcher knife
- Smaller kitchen knife
- Cutting board
Instructions
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1
Remove the whole beef tenderloin from any wrapping or container. Rinse all sides of the beef with cold water to remove any remaining plastic wrap or other container residue.
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2
Lay the beef tenderloin on a large cutting board. You should be able to see three distinct areas of the beef tenderloin: the tail, which is the end of the tenderloin that tapers off almost into a point; the head, which is the other, wider end of the tenderloin; and the center, which lies between the head and tail.
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3
Cut the fat from your beef. You will know the fat because it is the white and slimy area surrounding the red meat of the beef. Slide the smaller kitchen knife just under the layers of fat and cut away the excess.
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4
Remove the chain, a rounded area of the beef located under the fat, toward one end of the tenderloin. This will also be white like the fat; cut it out of the tenderloin and set it aside.
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5
Sever the head and tail pieces from the tenderloin so that you have three separate sections of meat. Set the head and tail pieces aside for other use; filet mignon comes from cuts of the center piece.
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Slice the center piece of meat into filet mignon steaks. Remember that thinner steaks will take less time to cook, but thicker steaks will make for a larger dinner. Cut to your preference.
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Tips & Warnings
Not all pieces of beef tenderloin include chains, as some butchers remove them before packaging the tenderloin. According to Chef Randy Lehr, a barbeque chef from Hawaii, this area is generally tough when cooked and not eaten anyway, so just remove it.
Always be careful when working with sharp objects and raw meats. Be careful while cutting, and wash your hands and kitchen utensils thoroughly to avoid contamination.
