Are you a steak lover looking to impress your dinner guests with perfectly cut filet mignon?
Look no further than a beef tenderloin.
While it may seem daunting to tackle a whole tenderloin, with a few simple steps and the right tools, you can easily cut your own filet mignon at home.
In this article, we’ll guide you through the process of preparing and trimming a beef tenderloin to create succulent and flavorful filet mignon steaks.
So grab your knife and let’s get started!
How To Cut Filet Mignon From A Beef Tenderloin?
Step 1: Remove the Chain
The first step in preparing a beef tenderloin for filet mignon is to remove the chain. The chain is a natural, fat-covered portion of meat that runs along the side of the tenderloin.
If you purchased your tenderloin from the store, it may still be attached. To remove it, simply pull it from the roast and use a sharp knife to cut any connective tissue.
Step 2: Remove the Silverskin
Next, you’ll need to remove the silverskin. This thin layer of tough connective tissue can make your filet mignon tough and chewy if left on.
To remove it, lay your knife flat and parallel to the tenderloin. Take the point of your knife and slide it underneath the connective tissue. Once your knife is in place, separate the silverskin from the roast with slow, even pressure. It will come off in a long strip. Repeat as needed, then take the time to trim any extra silverskin or fat that might remain.
Step 3: Trim the Ends
Now that you’ve removed the chain and silverskin, it’s time to trim the ends of the tenderloin. Cut off any protruding pieces of meat at the butt end of the tenderloin, following the natural curve of meat and simply separating the center muscle from the wing.
Also, remove the thin and narrow ends of the tenderloin that are too small to be made into steak. Save these pieces for other recipes.
Step 4: Cut Steaks
With all of the trimming complete, it’s time to cut your filet mignon steaks. The tenderloin is distinctly tapered with a narrow side and a wide side at the other end.
Cut off the wide side of the tenderloin and use it for a beautiful petite roast or cut into steaks if desired.
For the remaining center portion, cut into 2-inch steaks for luxurious filet mignon. You can adjust this size based on personal preference or to increase servings.
Step 5: Clean Up
After cutting your filet mignon steaks, take some time to clean up any remaining fat or connective tissue that may have been missed during trimming.
Selecting The Right Beef Tenderloin
When selecting a beef tenderloin for cutting into filet mignon, there are a few things to keep in mind.
First and foremost, look for a tenderloin with good marbling. Marbling refers to the small veins of fat that run through the meat, which helps to keep it juicy and flavorful during cooking.
It’s also important to consider the size of the tenderloin. A whole tenderloin can weigh anywhere from 4 to 7 pounds, so consider how many people you’ll be serving and what your budget is before making a purchase.
When it comes to thickness, look for a tenderloin with a consistent diameter throughout its length. This will ensure that your filet mignon steaks are all the same size and cook evenly.
And finally, consider purchasing your beef tenderloin from a specialty butcher shop rather than a grocery store. Butchers often have a wider variety of cuts available, and can provide expert advice on how to prepare and cook your meat.
Preparing The Beef Tenderloin For Cutting
Before you can cut filet mignon from a beef tenderloin, you need to prepare the meat for cutting. Here is a step-by-step guide for preparing the beef tenderloin for cutting:
Step 1: Remove the Chain
The chain is a natural, fat-covered portion of meat that runs along the side of the tenderloin. It can be easily removed by pulling it from the roast and using a sharp knife to cut any connective tissue.
Step 2: Remove the Silverskin
The silverskin is a thin layer of tough connective tissue that can make your filet mignon tough and chewy if left on. To remove it, use a sharp knife to slide underneath the connective tissue and separate it from the roast with slow, even pressure. Repeat as needed, then take the time to trim any extra silverskin or fat that might remain.
Step 3: Trim the Ends
Cut off any protruding pieces of meat at the butt end of the tenderloin, following the natural curve of meat and simply separating the center muscle from the wing. Also, remove the thin and narrow ends of the tenderloin that are too small to be made into steak. Save these pieces for other recipes.
Step 4: Cut Steaks
With all of the trimming complete, it’s time to cut your filet mignon steaks. Cut off the wide side of the tenderloin and use it for a petite roast or cut into steaks if desired. For the remaining center portion, cut into 2-inch steaks for luxurious filet mignon.
Step 5: Clean Up
After cutting your filet mignon steaks, take some time to clean up any remaining fat or connective tissue that may have been missed during trimming.
By following these simple steps, you can easily prepare a beef tenderloin for cutting and enjoy delicious filet mignon at home.
Trimming The Beef Tenderloin
Trimming the beef tenderloin is a crucial step in preparing it for filet mignon. This process ensures that the meat is as meaty as possible without any interconnective tissue or sinew, and that it looks aesthetically pleasing.
To begin, rinse the meat well and trim away some of the fat to remove the silvery cartilage underneath. However, it’s important to leave a little bit of fat on the meat since it adds to the flavor. If you find this process intimidating, you can always ask your butcher to do the trimming for you.
Next, remove the larger muscle at the thick end of the loin. This muscle can be used to make an elegant roast for two known as a Chateaubriand. Remove the thin chain of meat that runs along the loin by cutting it free from the connective tissue with your boning knife. You may need to use the tip of your knife to cut through any clingy fat.
To remove all the silverskin, hold your knife at an angle against the meat and slide it as close as you can underneath the silverskin. With your knife angled upward, continue to cut only the skin, leaving all of the meat behind. Pull any extra fat from the meat and remove it with your boning knife.
Trim the tenderloin tip off by slicing through it with your boning or chef’s knife. Save it to chop into tidbits for stews or chop in a food processor for hamburger meat.
Finally, cut the loin crosswise into 2-inch steaks, adjusting this size based on personal preference or to increase servings. If you’re working with smaller pieces, tie them together to form one steak of uniform thickness by shaping them with your hand to look like a whole filet and securing them along the perimeter with a length of twine.
By following these steps, you’ll have perfectly trimmed beef tenderloin ready for making delicious filet mignon steaks.
Cutting The Filet Mignon Steaks
Now that you have trimmed and cleaned your beef tenderloin, it’s time to cut the filet mignon steaks. Here’s how to do it:
1. Start by cutting off the wide end of the tenderloin and set it aside for a petite roast or cut into steaks if desired.
2. Next, locate the center of the remaining portion of the tenderloin. This is where you will begin cutting your filet mignon steaks.
3. Use a ruler or measuring tape to measure out your desired steak size. For example, if you want 2-inch steaks, measure 2 inches from the center of the tenderloin and make a small incision with your knife.
4. Continue making incisions along the center of the tenderloin, using your initial incision as a guide. Make sure to cut straight down to ensure even steak sizes.
5. Once you have made all of your cuts, use a sharp knife to trim any remaining fat or connective tissue from each steak.
6. Your filet mignon steaks are now ready to be cooked and enjoyed!
Cooking And Serving The Filet Mignon
Now that you’ve successfully cut your filet mignon from the beef tenderloin, it’s time to cook and serve it. Here are some tips for making the most out of your delicious cut:
Step 1: Bring Steaks to Room Temperature
Before cooking, make sure to bring your filet mignon steaks to room temperature. This will ensure even cooking throughout the meat.
Step 2: Thoroughly Dry Steaks
Thoroughly dry your steaks with paper towels to remove any excess moisture. This will help create a nice crust on the outside of the steak.
Step 3: Season Liberally
Lightly coat your steaks with olive oil and season both sides liberally with salt and pepper. Gently press the seasonings into the meat with your fingers.
Step 4: Cook to Desired Temperature
There are many ways to cook filet mignon, including grilling, pan-searing, or broiling. Whichever method you choose, make sure to cook the steaks to your desired temperature.
For a rare steak, cook until the internal temperature reaches 120-130°F. For medium-rare, cook until it reaches 130-135°F. For medium, cook until it reaches 135-145°F. And for well-done, cook until it reaches 155°F or higher.
Step 5: Rest Before Serving
After cooking, let your filet mignon rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat and ensure a more tender and flavorful steak.
Step 6: Serve and Enjoy!
Finally, serve up your delicious filet mignon steaks and enjoy! Pair them with your favorite sides and a glass of red wine for a truly decadent meal.
