How to Cut Beef Tenderloin into Filet Mignon?
This article provides a comprehensive guide on transforming a whole beef tenderloin into perfectly portioned filet mignon steaks. Learn the proper techniques for trimming, slicing, and preparing this premium cut of beef.
Understanding Beef Tenderloin and Filet Mignon
The beef tenderloin, also known as psosas major, is a long, narrow muscle located beneath the ribs of the cow. It’s prized for its tenderness due to its location and minimal use by the animal. Filet mignon, meaning “tender fillet,” is a specific cut taken from the thickest part of the tenderloin, known for its exceptional tenderness and delicate flavor. Knowing how to properly butcher a tenderloin into filets is a valuable skill, allowing you to save money compared to buying pre-cut filets and offering control over portion sizes.
The Benefits of Cutting Your Own Filet Mignon
Why take the time to cut your own filet mignon? Several advantages exist:
- Cost Savings: Whole tenderloins are typically cheaper per pound than pre-cut filet mignon.
- Customization: You control the thickness of each steak, catering to individual preferences.
- Freshness: Processing the tenderloin closer to cooking ensures maximum freshness.
- Skill Development: Mastering this butchering technique enhances your culinary abilities.
- Control over Trimmings: You can utilize the trimmings for other dishes, such as beef stroganoff or steak tartare, minimizing waste.
Essential Tools and Preparation
Before you begin, gather the necessary tools and prepare your workspace:
- Sharp Knife: A boning knife or a long, thin slicing knife is crucial. Ensure it’s razor-sharp for clean cuts.
- Cutting Board: Use a large, stable cutting board.
- Paper Towels: Keep them handy for wiping your knife and workspace.
- Gloves (Optional): For hygiene and improved grip.
- Work Area: A clean and well-lit space is essential.
- Beef Tenderloin: Purchase a whole, trimmed or untrimmed beef tenderloin.
Step-by-Step Guide to Cutting Filet Mignon
Here’s a detailed breakdown of the process:
- Trimming the Tenderloin: Place the tenderloin on the cutting board. Remove the silver skin (a tough membrane) by sliding your knife underneath it and carefully cutting it away. Trim away any excess fat.
- Chain Removal: The “chain” is a smaller, adjacent muscle. Separate it from the main tenderloin with your knife. You can save this for stir-fries or other dishes.
- Head and Tail Removal: The head (wider end) and tail (thinner end) of the tenderloin are often less uniform. Cut them off. Save these for other uses like beef tips.
- Filet Mignon Section: The central, thickest part of the tenderloin is where your filet mignon will come from.
- Slicing the Filets: Using a sharp knife, slice the tenderloin into steaks of your desired thickness (typically 1.5-2 inches). Use a gentle sawing motion rather than pressing down hard.
- Shaping (Optional): You can gently press the filets into a more rounded shape for presentation.
- Storage: Wrap each filet individually in plastic wrap, then place them in a freezer bag. Label and date the bag before freezing.
Common Mistakes to Avoid
Avoid these errors for optimal results:
- Dull Knife: A dull knife makes cutting difficult and unsafe, leading to ragged edges.
- Rushing the Process: Take your time to trim and slice carefully.
- Cutting Too Thin: Filet mignon should be thick enough to retain its moisture during cooking.
- Ignoring the Silver Skin: Failing to remove the silver skin will result in a tough, chewy steak.
- Improper Storage: Improperly stored filets can suffer freezer burn.
Utilizing Tenderloin Trimmings
Don’t discard the trimmings! Here are some ideas:
- Beef Tips: Cut the trimmings into bite-sized pieces for beef tips.
- Stir-Fries: Add them to your favorite stir-fry recipe.
- Steak Tartare: Use them for a classic steak tartare.
- Ground Beef: Grind the trimmings for lean ground beef.
- Beef Stroganoff: A classic and delicious way to use tender beef trimmings.
Filet Mignon Thickness Guide
The ideal thickness depends on cooking method and personal preference. Here’s a general guideline:
| Thickness (inches) | Recommended Cooking | Notes |
| 1 | Quick Sear/Pan-Fry | Cooks very quickly, easy to overcook |
| 1.5 | Sear & Oven Finish | Allows for a nice sear and even cooking to desired internal temp. |
| 2 | Grilling, Reverse Sear | Ideal for a thick crust and rare to medium-rare center. |
| 2.5+ | Very Thick Steaks | Best for experienced cooks, requires careful monitoring of temp. |
Frequently Asked Questions
What is the silver skin, and why is it important to remove?
The silver skin is a tough, silvery membrane that covers parts of the tenderloin. It’s not edible and will become tough and chewy when cooked. Removing it ensures a tender and enjoyable eating experience.
What’s the best type of knife to use?
A sharp boning knife is ideal, as its narrow blade allows for precise trimming and slicing. A long, thin slicing knife can also be used, but ensure it’s extremely sharp.
How thick should I cut my filet mignon steaks?
A thickness of 1.5 to 2 inches is generally recommended for filet mignon. This allows for a good sear on the outside while maintaining a tender, juicy center. Adjust thickness according to your preferred cooking method.
Can I freeze filet mignon steaks?
Yes, filet mignon steaks can be frozen. Wrap each steak individually in plastic wrap, then place them in a freezer-safe bag. Remove as much air as possible. Properly frozen filets can last for several months.
How do I thaw frozen filet mignon?
The best way to thaw filet mignon is in the refrigerator for 24-48 hours. You can also use the cold water method, submerging the sealed bag in cold water and changing the water every 30 minutes.
What internal temperature should I aim for when cooking filet mignon?
Refer to this guide to reach your desired doneness:
- Rare: 120-130°F (49-54°C)
- Medium-Rare: 130-140°F (54-60°C)
- Medium: 140-150°F (60-66°C)
- Medium-Well: 150-160°F (66-71°C)
- Well-Done: 160°F+ (71°C+)
What’s the best way to cook filet mignon?
Filet mignon is typically cooked using high-heat methods like searing in a pan or grilling. It can also be reverse-seared for even cooking.
How can I prevent filet mignon from drying out?
Avoid overcooking. Searing the steak helps to seal in the juices. Basting with butter and herbs during cooking can also add moisture and flavor.
What seasonings work well with filet mignon?
Filet mignon is delicious with simple seasonings like salt and pepper. You can also add garlic powder, onion powder, herbs, or a dry rub.
Can I cut filet mignon from other parts of the beef?
No. Filet mignon comes exclusively from the tenderloin. Other cuts of beef may have similar textures, but they won’t be the same as true filet mignon.
Is it worth buying a whole tenderloin instead of pre-cut filets?
Generally, yes. Buying a whole tenderloin is usually more cost-effective and allows you to control the size and thickness of your filets.
What are some popular side dishes to serve with filet mignon?
Popular side dishes include mashed potatoes, asparagus, creamed spinach, roasted vegetables, and béarnaise sauce.