How to Cut a Beef Tenderloin into Steaks?
Cutting a beef tenderloin into steaks involves trimming the silver skin, dividing the tenderloin into three distinct sections (head, center cut, tail), and then slicing the center cut into evenly thick steaks, ensuring uniform cooking and a tender eating experience. The key to success lies in using a sharp knife and a steady hand.
Understanding the Beef Tenderloin
The beef tenderloin, also known as a filet mignon, is arguably the most tender cut of beef. Located beneath the ribs, it’s a muscle that sees very little activity, resulting in its exceptional tenderness. Knowing its anatomy is crucial for successful steak cutting.
Why Cut Your Own Tenderloin Steaks?
While you can purchase pre-cut tenderloin steaks, cutting your own offers several advantages:
- Cost savings: Buying a whole tenderloin is typically more economical per pound than purchasing individual steaks.
- Customized thickness: You have complete control over the thickness of your steaks, allowing you to tailor them to your preferred cooking method and desired doneness.
- Freshness: You ensure the meat is freshly cut, maximizing flavor and preventing potential freezer burn if you buy pre-cut and store them.
- Control over portions: You can cut steaks to the exact size you need, minimizing waste.
The Anatomy of a Beef Tenderloin
A whole beef tenderloin consists of three main parts:
- Head (or Butt): The thickest end, often used for roasts or larger steaks.
- Center Cut: The most prized section, yielding perfectly round filet mignon steaks.
- Tail: The thinnest end, often used for stir-fries or beef Wellington filling. It’s irregularly shaped, and the steaks can be smaller and less uniform.
Tools You’ll Need
- Sharp Knife: A flexible boning knife is ideal for trimming and cutting. A carving knife can also work.
- Cutting Board: A large, stable cutting board is essential for safety and ease of use.
- Paper Towels: For patting the meat dry and cleaning your knife.
- Plastic Wrap: For wrapping and storing the steaks.
- Optional: Kitchen Scale: For ensuring consistent steak weights.
Step-by-Step Guide: Cutting the Tenderloin
- Trim the Silver Skin: This tough, sinewy membrane runs along the surface of the tenderloin. Use your knife to carefully slide underneath the silver skin, angling the blade slightly upwards. Gently pull the silver skin away from the meat as you work, being careful not to remove too much of the tenderloin itself. This is the most important step for texture.
- Separate the Head, Center Cut, and Tail: Locate the natural divisions between these sections. Use your knife to cleanly separate them. The head is typically much thicker, and the tail is distinctly thinner.
- Cutting the Center Cut into Steaks: This is where you create the perfect filet mignon. Decide on your desired thickness. A good starting point is 1.5 to 2 inches. Working from one end of the center cut, use your knife to slice perpendicular to the length of the tenderloin, creating uniform steaks.
- Trimming the Steaks (Optional): You can further trim any excess fat or uneven edges to achieve a more uniform appearance. This is particularly important for presentation.
- Wrapping and Storage: Wrap each steak individually in plastic wrap and then place them in a freezer bag. Label the bag with the date and contents.
Common Mistakes to Avoid
- Dull Knife: A dull knife will make trimming and slicing difficult and dangerous.
- Removing Too Much Meat: Be careful not to trim away too much of the tenderloin when removing the silver skin.
- Uneven Slices: Inconsistent thickness leads to uneven cooking. Use a ruler or mark the cutting board as a visual guide.
- Neglecting to Pat Dry: Moisture inhibits browning. Always pat the tenderloin dry before cutting and cooking.
Alternative Uses for Scraps
Don’t discard the trimmings! They can be used in various delicious ways:
- Beef Stroganoff: Cut the scraps into small pieces and use them in a rich and creamy stroganoff.
- Stir-fries: Perfect for adding protein to quick and easy stir-fries.
- Beef Wellington Filling: Grind the trimmings and use them as the base for the duxelles (mushroom mixture) in beef Wellington.
- Meatballs or Meatloaf: Add ground tenderloin trimmings to your favorite meatball or meatloaf recipe for extra tenderness.
Comparing Different Steak Thicknesses
| Steak Thickness | Cooking Time (Medium-Rare) | Best Cooking Method | Ideal For |
|---|---|---|---|
| 1 inch | 4-6 minutes total | High heat sear in a skillet | Quick weeknight dinners, thinner crust |
| 1.5 inches | 6-8 minutes total | Sear and oven finish | More substantial steak, good crust |
| 2 inches | 8-10 minutes total | Sear and oven finish/Reverse Sear | Impressive presentation, juicier interior |
Frequently Asked Questions
How do I sharpen my knife properly for cutting beef tenderloin?
Use a honing steel before each use to realign the blade’s edge. Periodically sharpen the blade with a whetstone or a professional knife sharpener. A sharp knife is essential for clean cuts and safety.
What’s the best way to remove the silver skin without wasting meat?
Hold the knife at a shallow angle, almost parallel to the meat. Lift a small corner of the silver skin and gently slide the knife underneath, pulling upwards and away from the meat as you go. Practice makes perfect; you can also watch videos to improve your technique. Patience is key.
Can I freeze tenderloin steaks after cutting them?
Absolutely! Wrap each steak tightly in plastic wrap, pressing out any air, and then place them in a freezer bag. Properly stored, tenderloin steaks can last for several months in the freezer. Thaw them in the refrigerator overnight before cooking.
How do I ensure my steaks are cooked to the desired doneness?
Use a meat thermometer! Insert the thermometer into the thickest part of the steak, avoiding bone or fat. Refer to a reliable temperature chart for desired doneness levels.
What is “chain meat” and should I remove it?
The “chain meat” is a strip of muscle that runs along the side of the tenderloin. It can be tougher than the rest of the tenderloin. It’s generally recommended to remove it for a more uniform and tender eating experience.
Is it worth buying a whole tenderloin if I only need a few steaks?
If you plan to use the entire tenderloin within a reasonable timeframe (e.g., a week), it’s usually more cost-effective to buy a whole one. You can freeze the remaining steaks for later use.
What’s the ideal internal temperature for a medium-rare tenderloin steak?
The ideal internal temperature for a medium-rare tenderloin steak is between 130-135°F (54-57°C). Remember that the temperature will continue to rise slightly after you remove the steak from the heat (carryover cooking).
Can I use a serrated knife to cut tenderloin steaks?
While a serrated knife can cut through meat, it’s not recommended for cutting tenderloin steaks. A serrated knife tears the meat fibers, resulting in a less clean cut and potentially a tougher texture. A smooth, sharp knife is always the best choice.
What do I do with the head and tail of the tenderloin after cutting the center steaks?
The head can be cut into thick steaks for grilling or pan-searing. The tail is best used in stir-fries, stews, or ground for meatballs. Don’t let these delicious pieces go to waste!
Should I season the tenderloin before or after cutting it into steaks?
You can season it at either time, but before is generally better. This allows the seasoning to penetrate the meat more evenly. Season generously with salt and pepper.
How can I prevent the steaks from curling up when I cook them?
Make shallow cuts along the fat cap (if present) around the edge of the steak to prevent it from contracting during cooking. Also, ensure your pan is hot enough before adding the steak.
What are some good sauces to serve with tenderloin steaks?
Classic sauces include béarnaise, bordelaise, and peppercorn sauce. A simple compound butter (e.g., garlic-herb butter) is also a delicious option. The tenderloin’s mild flavor pairs well with a wide variety of sauces.