How to Trim a Tenderloin Roast
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- Опубліковано 10 гру 2019
- The tenderloin roast is a rich, delicious cut of beef ideal for special occasion meals. Buy a whole tenderloin and prepare it for roasting in a few easy steps. Chef Gavin walks you through the process and answers your questions. You will need a cutting board and sharp knife. Then, one small cut at a time until you have a perfectly prepared roast ready for the oven.
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Best whole tenderloin breakdown I've seen so far
Every year for Christmas I make a beef wellington. This is my goto video to remind myself how I'm going to break down the tenderloin to get the centre cut. Thanks!
This was SO helpful - thank you! I just bought my first whole shrink-wrapped tenderloin yesterday and came here to UA-cam to learn how to manage it. Your video was by far the best and I’ve learned a great deal. 👍
Glad it was helpful!
Thanks for this video! Just finished trimming the one I bought this weekend.
I always cube the chain for my dogs. No trimming or anything. They eat good when I do lol
This is excellent! My mom is a chef and taught me to do this a while ago, but I needed a refresher. We bought a whole tenderloin from her. Thank you!
Wonderful!
Best technical video on this topic I’ve seen!
Great video...a very sharp knife is very important! Thanks for the great video!
Wow - I've been googling and watching videos to figure it out. This was simple and very helpful. Thank you
This is so helpful!! I bought a tenderloin to make a beef wellington but didn't know how to break it down and your video made it so easy
I really enjoy your beef cuts instructional videos.
Keep up the great work.
Glad you like them!
Great video! I would love to see you expand on this video with separate videos of how to best cook these individual cuts that were obtained.
Great tutorial! I was able to cut the perfect center tenderloin roast for beef wellington.
Fantastic!
really useful, I cut a perfect wellington slab with several smaller steaks and appetizer bites with this guide. Really helps to use a small knife and keep it sharp.
Glad it helped!!
Very helpful
Great video, simply and to the point.
Thanks!
Excellent video!!! I'm not going to say a beef tenderloin is expensive, but I was forced to decide between a new car and a beef tenderloin.... my mini beef wellingtons should be excellent!!!
Great tutorial!!
Excellent video - great explanations.
Thanks, Bob. Appreciate it!
GREAT video. I did mine perfectly. Thanks bro!!!
Thank you so much for this!!
Very informative, thank you 🙏
This was really really REALLY HELPFUL THANKS A LOT 🌺
Great video, very helpful 👍
Magnificent video
You did a great job my friend. I cut my own all of the time!
Great ❤video! Thank you
Very useful video exactly what I needed
Great to hear!
Good stuff thank you
No problem 👍
Excellent video
Thank you very much!
great watch ,, thank you
Thanks for watching, Jo.
Thanks !
Thank you. My first attempt years ago turned out to be um.... bad. Bought a tenderloin since it was on sale and now much better with breaking it down. Thank you
Nice job
The “waist” is great for cooking bouillon!
Great idea!
I remember Alton Brown using the chain for Philly steak sandwiches.
00:42 Pull off excess fat on the outside
00:58 Separate the side muscle
01:58 Get rid of the silver skin
03:01 Cut thin for stir fly or cubes
04:10 Center cut tenderloin
04:27 Chateaubriand or center cut filet mignon
04:57 Another side muscle, more filets, medallions
06:16 Chain for stir fly or mince
I cut the chain in cube for beef stew.
I’m trying my luck today lol will upload my experience and let you know how it goes 😂
Thanks for the video! If I have a 7lb untrimmed tenderloin and after trimming I lost 2lbs in weight. Does that sound normal or does it sound like I had too much waste? I looked at all the silver skin and fat I trimmed off and didn't see much wasted meat. I probably have the most red on the pieces of fat that was cut off the chain...thanks!
Great video. I bought mine from costco and the amount of money you save is amazing compared to the already cleaned one at costco. I would like to know when you are buying a large untrimmed tenderloin like that what do you look for when it is in the package how do I know which one is the best one or is there a way. I purchased one for about $180.00 and I wasn't sure if it's better to buy smaller or larger could you clarify this for me
Look for our logo to get the best eating experience
www.certifiedangusbeef.com/brand/best-angus-beef.php
Hi, i bought a tenderloin roast but mine was kinda flat not as round as i would like it. Is there something wrong with it? I cut it into medallions and just trust it to have the desired shape.
It could have been cut differently by the butcher. Hopefully it still tastes like a tenderloin!
@@CertifiedAngusBeefTestKitchen came in a vac pac. The chain is trimmed. Most fat are gone they just left that big sinew. Thanks for the reply.
what happened to the ribbed part on the back side? those gave me hell my first time
Chateaubriand is not a piece of meat, it is a recipe after the politician Chateaubriand.
If I were to take most roasts say, sirloin roast or a more tender roast; could I not butcher that into steaks or does that make sense to do
You could do that. Depending on the roast you'll find some familiar steaks with a great eating experience. One of our favorite examples is prime rib. Lots of people prize this as a top-of-the-line roast but many don't know that if you cut it into steaks you would have bone-in ribeyes.
@@CertifiedAngusBeefTestKitchen thank you. I am trying to find cost effective ways to buying steak, bone in isn't a need. What roasts might you suggest in trimming besides the ribeye. I have seen tenderloin, not that it's bad they are delicious. I just don't want to eat filet most of the time
We are releasing a new video tonight on breaking down a chuck roll! Chef Gavin will show you how to get little-known, flavorful steaks like the chuck eye and Denver cuts.
@@CertifiedAngusBeefTestKitchen I will keep an eye out for it
Probably the most nerve racking moment in a young cook’s career revolves around the moment they are tasked with breaking down whole fish and subprimals of beef. It’s too expensive to fuck up.
Good job
I think the original packaging had a hide on it. lol
I regret that you did not go to work on the center-cut tenderloin and show us how you make filets. Otherwise a good video.
TLDW: when in doubt, cut everything as a steak
Isn’t the shato the top part? 😳
Hey Jamie, great question because the meaning of this may have changed over time. The chateaubriand is generally considered the center cut of the tenderloin. This would be the highly-prized section due to the consistent size; perfect for roasting.
You need to stress the importance of a sharp knife when trimming cuts of meat trying to do this with a dull knife will not only hack your meat up but also is dangerous
You said it!
Trimming the silverskin has always been the bane of my existance :|
They do not sell tenderloins in supermarkets
Lowe’s Foods usually has them around certain holidays
Eat as much fat as you can enjoy. Your diet should be 70% fat 30% protein.
He doesn’t know how to trim a tenderloin…
You can not eat that silver skin. You must cut ALL of it off. You can not chew through any of it. It's like trying to eat a rubber band. You just can't eat it. Believe me, I've tried. Even if you buy the filet mignon steaks, make sure they have no silver skin on them when you inspect them before you buy anything. Sometime they come prepackaged. Avoid the ones with the silver skin, or make sure you cut it off when you get it home, but you need a really sharp knife so you don't take a lot of meat off when you do it. The filet mignon is the BEST piece of meat you can buy. Tender and a rare treat.
I’d have to disagree on the “best.” But it’s certainly the most delicate. I’d never let a single filet leave my shop, or any part of a tenderloin that had silver skin on it. You’re absolutely right it’s like trying to chew through a Goodyear. The Spinalis would have to take the cake for the best piece of meat on the cow in my opinion.
I cut meat for 17 years. This guy does a nice job showing the novice how to break primals down. That being said, tenderloin is waaay overrated in my opinion.
What’s your favorite cut of beef?
Very helpful