Filet Mignon Cutting Steaks
Knowing how to clean and cut a beef tenderloin into filet mignon steaks is important for many reasons. You can be sure you're getting high-quality steaks because you remove the tough silver skin and excess fat, which makes them taste and feel better. You can buy and cut a whole tenderloin yourself and use the trimmings in other dishes, so you're not wasting anything. It's also great for customizing your steak thickness and portion sizes, which is handy for controlling the cooking and ensuring everything is nice and even.
Place <quantity>1</quantity> whole tenderloin on a cutting board. Cut off the thin end and set aside
Cut off the muscle-on roast by following the connective tissue
Slide the knife under one end of the silver skin, keeping the blade angled slightly upward to avoid cutting into the meat. Gently pull the silver skin away from the meat as you cut along its length
Cut off the end or chateaubriand and set aside
Wrap the tenderloin very tightly in cling film
Slice to desired thickness. The filet mignon steaks are ready
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