Beef tenderloin is the most expensive cut of meat on the steer. At a good butcher or supermarket, a trimmed center-cut tenderloin can cost you a fortune! But there are ways to minimize that cost. The best way is to buy the tenderloin whole and untrimmed, and trim it yourself. GourmetME’s Black Angus Beef Tenderloin is the perfect cut for your barbecue.
How to Trim a Whole Beef Tenderloin for Roasting
Trimming yourself takes two things: a good, sharp, flexible boning knife and a little practice. Follow these steps:
Now it's time to remove the thick layer of connective tissue that wraps the tenderloin. Start by sliding the tip of your knife underneath the layer of white connective tissue somewhere around the middle of the roast (the exact position doesn't matter). Try to keep the knife tip as close to the surface of the meat as possible in order to minimize the amount of actual meat you cut off.
Now turn your knife over, grab the end of the flap you just created with your free hand, pulling it taught, and slide the knife back underneath, this time going in the opposite direction. The flap of connective tissue should come off in one solid piece. Repeat this process until all connective tissue is removed.
Once the connective tissue is removed, trim away the small pockets of fat (they're hidden near where the tenderloin was attached to the inside of the spine).
The fat end of the tenderloin has a large lobe of meat that attaches to the main length. In between these two pieces of meat there's a bit of connective tissue and fat. Use the tip of your knife to trim it out as best as possible.
You now have a whole, trimmed tenderloin, but it's not quite ready to roast yet. First you have to even out the differences in thickness between the fat and narrow ends.
Fold the narrow end of the tenderloin back under itself in order to create a relatively even thickness along the entire length of the tenderloin.
Tie the tenderloin at one-inch intervals using butcher's twine.
Once tied, the whole tenderloin is ready to season and roast. A whole tenderloin weighs between 1.8 KG and 2.2 KG and is large enough to feed 8 to 12 people.
The middle section of the tenderloin, known as center-cut tenderloin or chateaubriand, is a large, even, cylindrical piece of meat that weighs between two to three pounds, serving four to six people. It's a desirable cut because it is much easier to cook evenly than a whole tenderloin.
If you'd like, you can trim down the whole tenderloin to just the center cut by cutting off the fat and narrow ends. Those ends can then be reserved for use in another dish, or further sliced to be grilled or pan-seared as steaks.
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