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How To Butcher A Beef Tenderloin (AKA Getting a Chateaubriand and Filet Mignon from One Big-Assed Piece of Meat)

We had the occasion to buy two huge tenderloins for a party in February and decided to butcher them ourselves. We found it wasnít as hard as we thought. Warning: this post is not for the squeamish.

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We started with one huge tenderloin, filled with fat. First thing you do is trim it.

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Get all the fat off you can.

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After that, you need to remove the tenderloin from the chateaubriand at the top of the loin. It fits in there like a hat. Pull the brims of the hat up as far as you can and then get your knife in there and cut off the hat.

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Now you are left with the loin. It will be uneven ó have a head and a tail, if you will. Cut off the head and the tail so you have a piece of meat thatís the same size all the way through:

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Then season and cook as you like.

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As far as the chateaubriand and the scraps?

Pat the chateaubriand together until its also a similar shape all the way around: a square, pretty much. Tie it with butcher string and cook it however you like.

We grind the scraps to make delicious hamburgers. Youíll need to add a little of the fat for that, because filet mignon is so lean.

Enjoy!

09:48:00 on 03/14/08 by liz - Category: Cooking

Comments

little brother wrote:

At what stage do you name the hunk of meat? Isn't that what gives it character and unique flavor?

03/24/08 13:23:30

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