How to Slice Beef Tenderloin

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The first step to cooking up a beef tenderloin is to make sure and cut off all the extra and unnecessary skin. This is a great dish that can pair with a variety of tasty sides. Learn how to trim, tie and roast a whole beef tenderloin with tips from a professional chef in this free online video.

Part of the Video Series: Culinary Skills
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Video Transcript

Hello. My name is Jason Miller. I'm the corporate executive chef for Balducci's Food Lovers Market, and today we're going to teach you how to trim, tie and roast a whole beef tenderloin. OK. So the first thing we're going to do is we have a whole beef tenderloin in crier vac. This is like you would buy at your local butcher shop or grocery store. It has not been touched at all. It still has the chain on it, the silver skin, all that stuff. So what I'm going to do is I'm going to show you how to trim that stuff off. We're going to tie it up and we're going to roast it whole. So the first thing we're going to do is start to break this thing down. Now, you know these things may look intimidating but they're actually not at all. About 90 percent of this stuff you can get off with your hands. So I'm just going to grab a knife and just run right down between the tenderloin and this what's called a chain. Fat is flavor, fat does taste good, especially when you're searing or roasting this whole thing. So the first thing we're going to do, I just do a simple square knot, just right on the end like so. So you got a simple square knot. Get yourself some string out and it's very simple. You just take your hand and it's called a half hitch. You just wrap this around your hand one time and just give it a little twist. You could see it kind of brought everything pretty uniform. It is a little bigger on this side but it's relatively the same size throughout. So the first thing we're going to do is we're going to pan sear it and we're going t sear it on all sides. We're going to get it on to a roasting rack and we're going to finish it in the oven. I got a pan with relatively high heat and we got a good hard sear on the first side. We're just going to go ahead and flip it over. OK. We're going to take this and we're going to transfer it on to this roasting rack and we'll get this right into the oven. We're going to go right back into the pan we just seared this meat off in. OK. Now we have our beef scrap and our sinew kind of nicely browned, some onion, celery and carrots. Now we're starting to get a little color on our vegetables. So we've got this sauce, we've reduced it by about half and you can see you know, the consistency is just starting to coat a spoon. So what I'm going to do is we're just going to slice this half inch slice or so. But that's up to you. You can cut a larger slice, you can cut it paper thin, however you want. I added a little white balsamic vinegar and a chive. All right. So here we have a seared and roasted beef tenderloin with a little pan sauce and a fresh grated horse radish.


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