Before you cook a beef tenderloin, all you'll need to season it is a little olive oil, salt and pepper. The wikiHow Video Team also followed the article's instructions and verified that they work. The tenderloin has a tapered end and a fatty end. 1 1/2 teaspoons kosher salt. Begin by … Did you try this recipe? When it comes to beef, tenderloin is one of the priciest cuts. Here's how to roast beef tenderloin in the oven for delicious results any day of the week. Hunter Lewis. The whole uncut beef tenderloin is called the tenderloin roast. Rinsing meat is a matter of preference and a rather controversial topic. This expensive and extremely tender piece of meat is best cooked at a high oven temperature to remain fork-tender while nicely browned on its exterior. The last piece of your tenderloin, from the head end, will yield the filet mignon, renowned for its tenderness. It is really smart to have a meat thermometer when you are cooking meat, especially an expensive cut like this one. Resources Beef Cuts Explained – Chart and Poster. Beef tenderloin, or "eye fillet," as it’s known in other parts of the world, is cut from the middle of a cow. Run your knife down along this seam to separate the two pieces. Known as the “chain,” this piece is recognizable because it is thinner than the main portion of meat and is covered in a thick layer of fat. This trip is called the “chain”. Tent with foil. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks. Make sure the silver skin, connective tissue and extra fat is removed. If you grab it with your hands you will notice that it doesn’t take much to loosen it and pull away from the tenderloin. Sold whole or as a smaller center cut roast, it has a pleasantly mild almost non-beefy flavor. This site uses Akismet to reduce spam. You want to make sure the meat emerges perfectly cooked and gorgeous—especially considering you’re working with one of the most expensive items at the butcher shop. Aluminum foil can be place over the meat to hold in the heat. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. If you're working with a whole tenderloin, cut off the tail (the tapered end), or fold it under and tie it. Looping and tying off knots every 2 in (5.1 cm) or so. We chose to rinse certain meats to get rid of the “purge” which sometimes can get a little stagnant if the package is nearing the end of its shelf life. Required fields are marked *. It only takes a few short strokes of the knife to take detach it completely. I paid just under $100 for the whole tenderloin. The good scrap meat is good for stir-fry, fajitas, or can be ground into delicious hamburgers. 1 1/2 teaspoons freshly ground black pepper. Roast Beef Sliders with Pickle Relish and Aioli Petite Tender Shoulder Beef Oven Roast is a new cut that you should ask for at the butcher shop, but a centre-cut beef tenderloin will work as well. How to Cut and Serve a Beef Tenderloin. Basically there are three sections to a beef tenderloin that you need to understand, they are: Use two bowls when cutting a tenderloin. We use cookies to make wikiHow great. 1 teaspoon freshly ground cumin. Beef tenderloin is my favorite cut of steak and you easily explained a money saving process that I tried out today. This thermometer will tell you the correct temperature and if you’ve reached your desired doneness. While you can still eat it after three to four weeks, it is at its best under two. Beef tenderloin, also called beef filet, is an expensive cut. But … You can also cook a whole tenderloin or divide it into smaller roasts. Any leftover relish will keep in refrigerator for up to 2 weeks. Double-Smoked Ham With Pineapple Bourbon Glaze, Christmas BBQ Menu Ideas from the Grill or Smoker, Extra-sharp Knife (a boning knife works best). It makes a great condiment for hamburgers or sandwiches. The hamburger patties literally melt in your mouth. Here's how to roast beef tenderloin in the oven for delicious results any day of the week. Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. To make the tenderloin more uniform for even cooking you can either tuck it under and tie it up with butcher’s twine. Sharpen your knives before butchering your tenderloin to ensure accuracy and smooth, clean edges. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. We live on the side of the Blue Ridge Mountains, in Virginia. The photo below is of a whole beef tenderloin straight out of the package clean and dry. ROASTED BEEF TENDERLOIN RECIPE OVERVIEW. Pat the meat dry with paper towels. Include your email address to get a message when this question is answered. Remove from the oven. Then turn up the heat to 425°F. https://www.bhg.com/recipes/how-to/handling-meat/how-to-cook- This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. For example: shape it into burgers, make Salisbury steaks, or add to pasta sauce. Follow our step-by-step guide for cooking beef tenderloin, and we’ll show you how to cook juicy and flavorful meat … By using our site, you agree to our. You can save money by purchasing a whole beef tenderloin and butchering it yourself into filets or trussing it into a roast. We have some more scraps in the freezer and I can’t wait to try them in fajitas or stir-fry, but it will hard not to make another burger with them. It can be rather intimidating. Cut the cost of your steaks from $20 to as low as $5 each by cutting them yourself from a whole tenderloin. Latest. Trust me, it’s worth all the penny! This cut is thick on one end and thin on the other. Makes a beautiful perfect family Christmas holiday roast! For a 2-1/2-pound beef tenderloin, roast the meat, uncovered, 20 minutes at 250°F. Flattening, widening, and rounding out these portions will allow you to cook them evenly along with the other filets. Minimize the loss of meat by flipping the tenderloin so that the silver skin is against your cutting board. It may be difficult to identify the seam if you have a particularly fatty piece of tenderloin. Two bowls – one for saving scraps the other for throwing away waste. The tenderloin come from the spine area, and hangs between the shoulder blade and hip socket. You can buy a whole beef tenderloin for a small fraction of the per-pound cost of prepared tenderloin cuts like filet mignon. Gathy likes its versatility, cut into steaks or cooked in stew or stir-fry. Food. Beef tenderloin slow-roasted to perfection and paired with delicious porcini mushroom sauce. Because it's low in fat, beef tenderloin relies on salt and other fats for flavor. Discard the package with the purge left inside or drain the purge down the sink. My name is Debbie Spivey and this is my husband David. Thanks to all authors for creating a page that has been read 6,184 times. Last Updated: February 27, 2020 wikiHow is where trusted research and expert knowledge come together. Roast: Transfer skillet to a 450˚F-degree oven and continue to cook for 25 minutes, or until internal temperature reaches 125˚F to 130˚F. Monthly Newsletters Only! More Food. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks. It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. (see notes). Understanding Beef Tenderloin. Tri-tip roast . Carmen Laidley says: February 12, 2018 at 2:25 PM. Boneless butt tenderloin is the thickest end of the tenderloin, which is a long fillet cut from a loin of beef. It’s important to remove all of the silverskin from the tenderloin so that it is as tender as possible. Your email address will not be published. Silverskin is extremely tough and will not break down during the cooking process. X [1] Subscription Options Save all the trimmings and the chain to use in other recipes. Learn how your comment data is processed. The chain may be fatty, but it also contains a lot of flavorful meat. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! The tail-end of the roast is narrower and has no additional piece attached to it. Beef tenderloin is one of the most expensive cuts you can get from a cow. One important thing that you need to possess if you do love meat is an instant-read thermometer. Note that when you cut the filets from the head, the circumference of the cuts will be smaller than those you cut from most of the tenderloin. Our recipe for Slow-Roasted Beef Tenderloin calls for a tenderloin roast that’s been trimmed of its silverskin and “chain,” or side muscle. David and I tucked and tied up the first beef tenderloin we cut. Any cut of beef can be cut into cubes for Kabobs, but you’ll want to pick a cut that suits the doneness level you want. To compensate for this, lengthen these cuts by an additional 1–2 in (2.5–5.1 cm). Beef tenderloin is cut from a muscle on the cow that does very little actual work. Tie the tenderloin at one- to two-inch intervals with cotton twine (butcher’s string). A beef roast should be allowed to rest for 10 to 15 minutes before carving so that the juices are reabsorbed into the meat. Placing the roast … Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life. One for the excess fat and silverskin and one for the good meat that you can use later. The tenderloin is covered with a white sheen of connective tissue called “silverskin”. Tip. The trade-off for the cook is more labor. A little is ok, but excessive amounts of melted fat can mask the flavor of the meat. We’re here to arm you with enough confidence to pick up a beef tenderloin, whether you’re at your neighborhood butcher or your local Costco. A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. Make slit large enough for the tenderloin to come out of the top of the cryovac package. The cooking time will vary according more to the thickness of the filet than the length, or even the weight. Carefully pull the tenderloin out allowing the purge to stay inside the bottom of the package. Since this cut of meat isn’t cheap, you need to make sure that it doesn’t go to waste. Knowing the correct way to break it down and cut it properly can save you money because there is less work your butcher has to do and that makes it cheaper! Cutting a Beef Tenderloin . Then, run your knife between the fat layer and the tenderloin. Other cuts of meat that come from this short loin section include strip steaks, T-bones, and porterhouses. David and I have cut, smoked, and reverse-seared several beef tenderloins in the past few months. Hey! COVER with foil and let stand for at least 20 minutes before carving into thin slices. If you grab it with your hands you will notice that it doesn’t take much to loosen it and pull away from the tenderloin. https://www.foodnetwork.com/videos/beef-tenderloin-prep-63078, https://nwedible.com/trim-a-beef-tenderloin/, https://www.youtube.com/watch?v=SRUZJv31R1I, https://www.beefitswhatsfordinner.com/cuts/cut/2446/tenderloin-roast, https://www.howtocookmeat.com/recipes/beef-tenderloin-chain/, https://www.eatingnosetotail.com/blog/braised-tenderloin-chain-with-mushrooms-and-red-wine-tenderloin, https://www.tasteofhome.com/recipes/teriyaki-beef-kabobs/, https://www.seriouseats.com/2014/12/how-to-trim-a-whole-beef-tenderloin.html, https://www.marthastewart.com/1105189/maximize-use-home-butchered-beef-tenderloin, consider supporting our work with a contribution to wikiHow. With the right approach, you can create numerous cuts of beef that are useful in a variety of meals. When you cook a center-cut beef tenderloin roast for your friends, the pressure is on. Lay the meat out in front of you and look for a seam or natural separation that runs lengthwise from one end to the other. Rather gnarly ain’t it? One way to make the taste of beef tenderloin more intense is through the process of dry aging. A whole tenderloin contains several choice portions of meat, including the filet mignon. If you want to purchase the roast completely trimmed and don’t mind paying top dollar for it, just ask your butcher to prepare the roast “side muscle off and skinned.” Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. To remove the silverskin, carefully glide the knife along the surface of the meat, while pulling the silverskin away from the meat. Roast tenderloin in 425°F oven 45 to 55 minutes for medium-rare; 55 to 65 minutes for medium doneness. We hope showing you how to cut whole beef tenderloin will help you feed those special folks in your life and help you save money too! We can’t wait to see them! That means you will not find the deep flavor that you would get from a sirloin or strip. Your email address will not be published. Overcooking any cut of the tenderloin defeats the purpose of paying a premium price for this tender cut of beef. This is one of my favorite recipes for cooking beef in an air fryer. Tender cuts of beef can be cut into slices of any thickness, but tougher cuts should be carved into thin slices. Beef Tenderloin: How to cook the most tender cut of beef to perfection. Pat dry, rub with oil, and season with salt and pepper. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Cut the cost of your steaks from $20 to as low as $5 each by cutting them yourself from a whole tenderloin. Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down that recommendation to 6 ounces of beef per person, especially if your dinner menu includes a few hearty sides. If beef tenderloin is on your family's menu for this holiday, be sure to swing by Costco for the meat, if nothing else. Send Me Everything! This bears repeating: all meat needs to rest after leaving the heat. Cooking a beef tenderloin roast is weeknight easy but weekend special. Roast Beef Tenderloin with Red Wine Sauce. You decide what is best for you. The tenderloin has a tapered end and a fatty end. Search online for more ideas or let your creativity run wild. This muscle tissue doesn’t do too much, so it’s the most tender part of the cow. Every day at wikiHow, we work hard to give you access to instructions and information that will help you live a better life, whether it's keeping you safer, healthier, or improving your well-being. See I told you it is not attractive at all. As the name implies, roasting is the preferred cooking method for the entire tenderloin. The best way to prepare it is to trim it into chateaubriand and other choice cuts before cooking. Gathy likes its versatility, cut into steaks or cooked in stew or stir-fry. It should take about 25 minutes, depending on thickness, and the accuracy of your oven. % of people told us that this article helped them. The tenderloin is covered with a white sheen of connective tissues called “silverskin”. For the cleanest removal, hold the package as upright as possible. However, you decide to prepare it, though, keep in mind that it generally tastes best at medium rare. Knowing how to grill filet mignon is important, it is a cut that cooks quickly but can easily dry out. Carefully pull the tenderloin out allowing the purge to stay inside the bottom of the package. These are the three things you need to know about buying beef tenderloin. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Tested. The problem is, its extra-lean meat dries out and overcooks very easily. Three Pepper Tenderloin Roast With Mushroom & Leek Barley. Have you ever cut whole beef tenderloin? Your support helps wikiHow to create more in-depth illustrated articles and videos and to share our trusted brand of instructional content with millions of people all over the world. Buying a beef tenderloin has the added pressure of a higher price tag than other cuts of beef and it can come in a few forms depending on where you buy it. Melted fat can mask the flavor of the physical t bone they ’ re what allow us to this! In a cast iron skillet dish from scratch at home easily and quickly outside the package it. 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Serve alongside the beef tenderloin is the most tender muscle on the of! Recipe comes with a white sheen of connective tissues called “ silverskin ” cut it into smaller.. This, lengthen these cuts by an additional 1–2 in ( 5.1 cm ) or.! These portions will allow you to cook and rise a few degrees as it sits of beef to perfection it! Four weeks, it is important, it has a tapered end and a Video if done properly leftover! With oil, and reverse-seared several beef tenderloins in the oven for delicious results any day the.