It’s so easy to roast a juicy beef tenderloin that melts in your mouth with … Beef tenderloin is the most expensive cut of meat on the steer. His first book, Trimming yourself takes two things: a good, sharp, flexible boning knife, and a bit of practice. Tie a knot in the string, pulling it tight and gathering the tenderloin into a tight cylinder. Now, before I slice the tenderloin I roll it in the bacon bits. The best, juicy roast Beef Tenderloin slathered with a delicious garlic butter. If you'd like, you can trim down the whole tenderloin to just the center cut by cutting off the fat and narrow ends. Preparing Beef Tenderloin the EasyWay. All rights reserved. When preparing roast beef, tie a roast to help it retain a nice round shape during roasting, and also allows it to cook more evenly. Bend the tail in at the end … Once the tip of the blade has exited the other side of the connective tissue, … This big boneless cut is easy to portion, straightforward to prepare, and a breeze to carve. It makes the thickness more uniform and if you have a thin end on one side, you can tuck it under the tenderloin and tie to secure it in place, otherwise one end will be raw and the other over-cooked. … At stores like Costco or other big box supermarkets, you can find untrimmed tenderloin for as little as $6 a pound. Let the tenderloin rest for about 15-20 minutes after it comes off the grill. Fold the narrow end of the tenderloin back under itself in order to create a relatively even thickness along the entire length of the tenderloin. Because a whole tenderloin has an uneven shape, with a thin, tapered tail and a fat bulb on the other end, you'll need to fold that thinner end back and tie it into place to get it to cook evenly. Here's how you do it. I love to cook a beef tenderloin for Christmas dinner and other holiday meals. Start by sliding the tip of your knife underneath the layer of white connective tissue somewhere around the middle of the roast (the exact position doesn't matter). Tie a trimmed 4-pound beef tenderloin with kitchen twine at 1- to 2-inch intervals. Some comments may be held for manual review. Beef tenderloin is worth learning to trim right. The meat from this chain can be salvaged by carefully trimming away any extra fat or connective tissue. Once you have the beef tenderloin it can then make smoked beef tenderloin with a reverse-sear on the grill . You now have a whole, trimmed tenderloin, but it's not quite ready to roast yet. Post whatever you want, just keep it seriously about eats, seriously. If you compare… In between these two pieces of meat there's a bit of connective tissue and fat. Prepare the tenderloin by trimming the fat. How to Make the Best Boeuf Bourguignon (Beef Stewed in Red Wine), How to Make a Wursthall-Style Smashed Burger. Some HTML is OK: link, strong, em. Prep: Preheat your oven to 500 degrees F. Use kitchen twine to tie the tenderloin to ensure the meat is the same thickness all the way across. Repeat this process until all connective tissue is removed. Dry meat with paper towels and liberally salt. Save the trimmings for stir-fry or kebabs. Comments can take a minute to appear—please be patient! It’s tender, delicious, and—tenderloin being the cut from which filet mignon comes—a holiday, special-occasion, or ultimate Sunday dinner indulgence. Make sure the silver skin, connective tissue and extra fat is removed. Remember to … A Bonnier Corporation Company. At a good butcher or supermarket, a trimmed center-cut tenderloin can run you as much as $25 to $30 per pound! Use the tip of your knife to trim it out as best as possible. This is most easily done using butcher's knots, though regular square knots will do. When you've made your final loop, one to two inches from the tip, pull the string tight, tie it into a knot, and trim the excess string. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Once the tenderloin is all trimmed and tied up, baste it with the herb garlic mustard base. Beginning at the leftmost tip of the tenderloin, pass one end of the string underneath the meat one to two inches from the tip, cross the ends of the string on top of the meat, and tie a knot. The fat end of the tenderloin has a large lobe of meat that attaches to the main length. It’s the perfect flavor combination of … it can be cut into 1 ½ to 2-inch medallions, “fillet mignon” and grill them using this recipe from Weber.com Along the length of it, you'll also find a narrow strip of meat that is only loosely attached to the main bit. Use the oiled strings to tie the tenderloin in 1 inch intervals. The middle section of the tenderloin, known as center-cut tenderloin or chateaubriand, is a large, even, cylindrical piece of meat that weighs between two to three pounds, serving four to six people. It's a desirable cut because it is much easier to cook evenly than a whole tenderloin. Once the tip of the blade has exited the other side of the connective tissue, slide the blade underneath the tissue to cut it free from the meat, using your free hand to pull the connective tissue taught against the blade. Saveur may receive financial compensation for products purchased through this site. Beef Tenderloin with Mushroom Sauce is a holiday-worthy and impressive main course. Then, you want to mix up some butter, garlic, herbs, and seasonings. Subscribe to our newsletter to get the latest recipes and tips! Tuck the "tail," or the tapered end, under, and tie it tight. Cinching the meat at one- or two-inch intervals will give it a uniform shape and thus ensure even cooking. That isn’t ideal for a roast (uneven cooking, you know how it is) so if you plan to do one big roast, you should tie your tenderloin. How to Tie a Beef Tenderloin: Tying a tenderloin is important for even cooking. Now it's time to remove the thick layer of connective tissue that wraps the tenderloin. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. Once it is wrapped, take the long piece, wrap it underneath and pull to form a tight truss. Slow Cooker Beef Brisket. Overcooking it. Read my disclosure policy. A whole tenderloin weighs between four and five pounds and is large enough to feed eight to 12 people. Your blade should be angled slightly away from the meat so that you are scraping it up against the connective tissue. No matter what part of the whole tenderloin your cut comes from, it's a good idea to tie the meat with kitchen twine before cooking. We may earn a commission on purchases, as described in our affiliate policy. This is known as the "chain," and should be removed for roasting. Grab the end of it closest to the tapered side of the tenderloin, then pull it away from the rest of the meat. https://www.bhg.com/recipes/how-to/handling-meat/how-to-cook-beef-tenderloin After it’s thoroughly covered, rub it with the 4-pepper rub. Robert Esposito, a third-generation butcher at the New York City shop Giovanni Esposito & Sons, demonstrated his method of tying, which he does after removing the tough muscle known as the chain, any excess fat, and the layer of connective tissue called silver skin. Soak the strings in oil. OR. Step 3: Baste and Rub the Tenderloin. What To Do With Beef Tenderloin. This post may contain affiliate links. Once the meat is tied up rub the beef tenderloin with softened butter and season it with salt and pepper. It should come off very easily, requiring only a little snip with the tip of your knife at the end to remove it completely. The best way is to buy the tenderloin whole and untrimmed, bring it home, and trim it yourself. If you see something not so nice, please, report an inappropriate comment. If necessary, tie the beef tenderloin so that it is a uniform thickness. How to Make Menestra, Spain’s Most Unsung Comfort Food, 15 Excellent Asian Dishes for a Lunar New Year Celebration, Beyond Champagne: The Best Sparkling Wines Under $50, This Forgotten Cult Dessert is Still a New York Signature, How One Peruvian Chef Is Preserving Amazonian Food Traditions, The Truth About Natural Wine and Hangovers, This Holiday Season, Treat Yourself to Vintage Champagne, The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer. It's great in stir-fries or quick stews. Repeat every one to two inches, making evenly spaced and knotted loops, until you reach the rightmost tip of the tenderloin. Beef tenderloin … Copyright © 2021 Saveur. Option One: Tie Whole Tenderloin For Roasting. [Photographs: J. Kenji Lopez-Alt]. But there are ways to minimize that cost. To tie your beef tenderloin: Cut some butchers string into 12 inch lengths. But note that one end is very thick and one end tapers down to nothing. Learn how to prep, tie, and cook a beef tenderloin roast in the oven. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. This brings the tenderloin to another level. No matter what part of the whole tenderloin your cut comes from, it's a good idea to tie the meat with kitchen twine before cooking. This will also help minimize meat loss. All products linked here have been independently selected by our editors. Tuck the tapered ends underneath themselves to create the same thickness throughout the tenderloin. Not trimming it properly. https://www.allrecipes.com/article/how-to-cook-beef-tenderloin Serve with an optional red wine sauce (jus)! Try to keep the knife tip as close to the surface of the meat as possible in order to minimize the amount of actual meat you cut off. Learn more on our Terms of Use page. Crisp yet tender flatbreads stuffed with spiced mashed potatoes. Tie the tenderloin at one-inch intervals using butcher's twine. Tie tenderloin every 2–3 inches, and then tie once around the length of the roast. Stir-fried rice noodles with shrimp, pork, and vegetables. https://www.thekitchn.com/how-to-tie-a-roast-with-string-252040 Beef tenderloin has silver skin, which is a thick layer of white (sometimes … Cut it in half and tie the roast. At this point you have a lovely, whole trimmed beef tenderloin. Those ends can then be reserved for use in another dish, or further sliced to be grilled or pan-seared as steaks. A tenderloin's thickness varies quite a bit from end to end, particularly if the cut includes the narrow tail. The flap of connective tissue should come off in one solid piece. Slide one end of the string under the tenderloin and pull it until the two ends of the string meet above the tenderloin. Loop the string around your hand, then pull the loop over the tenderloin. Once the end is tied, move your finger one inch above the first knot and wrap the long tail of the twine underneath and around the tenderloin. Once seared to perfection, the beef tenderloin can be taken off the grill. Once tied, the whole tenderloin is ready to season and roast. First you have to even out the differences in thickness between the fat and narrow ends. Wrap the twine underneath and around one end of the beef tenderloin and tie a double knot. Reproduction in whole or in part without permission is prohibited. When you've got the tenderloin on the table, you'll notice that there's a tapered end and a fat end. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. Now turn your knife over, grab the end of the flap you just created with your free hand, pulling it taught, and slide the knife back underneath, this time going in the opposite direction. In the photo above, I have already cleaned off the silverskin so you can really see the muscles clearly. Once the connective tissue is removed, trim away the small pockets of fat (they're hidden near where the tenderloin was attached to the inside of the spine). J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Tying Beef Article - Tying a Rib Roast | Tying a Tenderloin | Tying a Top Blade Chuck Roast Tying various cuts of beef is a good way to hold the shape of a roast, to keep the cut of beef in a compact form, and to make sure that the meat will be cooked evenly. Many products featured on this site were editorially chosen. At my local Whole Foods, this shaves a full $10 per pound off of the trimmed cost, which translates to about $5 per pound savings after trimming away and discarding the scrap. Cross the string, bringing the two ends beneath the tenderloin and back to the top, again pulling … I like to start with 2 tablespoons room temperature butter and I mix in 2 cloves of minced garlic, 2 teaspoons fresh thyme, ½ … We reserve the right to delete off-topic or inflammatory comments. Pro Tip: Get more bang for your buck by buying, trimming, and tying the whole cut yourself. The meat will then need to be properly wrapped in butcher’s string to ensure the … Slide the Blade Through. Set on a rack set into a baking sheet; refrigerate for at least 3 hours, but up to 18 hours (see Recipe Note #3) Part 1 of Roast Beef Tenderloin with Grilled Vegetables will focus on how to tie a roast beef using the butcher's knot. Keep sliding until the blade exits a few inches away from where you started. The tenderloin is one of the most tender cuts of meat, but it has no fat in it, and that … HOW TO MAKE ULTIMATE BEEF TENDERLOIN. loop one end of the tenderloin and tie it into a tight knot. Watch the video tutorial and see how easy it is. Up against the connective tissue should come off in one solid piece and! Wine Sauce ( jus ) '' or the tapered side of the tenderloin on grill... Purchases, as described in our affiliate policy all about fresh, crisp flavors, barely tempered sweet... To remove the thick layer of connective tissue and extra how to tie a beef tenderloin is removed and one of! Two pieces of meat on the table, you 'll also find a narrow strip of meat that to. A tapered end, under, and a fat end of the beef with! One to two inches, and trim it yourself cut some butchers into... To 2-inch intervals whole, trimmed tenderloin, but it 's not quite ready to roast.. Tenderloin into a tight cylinder, particularly if the cut includes the narrow tail, evenly... Long piece, wrap it underneath and around one end is very thick and one end is very thick one... The loop over the tenderloin on the grill you as much as $ 25 to $ per!: Baste and rub the tenderloin at one-inch intervals using butcher 's twine that... Of roast beef tenderloin is all about fresh, crisp flavors, barely tempered by sweet triple sec a beef... Making evenly spaced and knotted loops, until you reach the rightmost of. It up against the connective tissue inches, and trim it out as best as possible your tenderloin. Reproduction in whole or in part without permission is prohibited around one end the... Inappropriate comment once it is how to tie a beef tenderloin holiday-worthy and impressive main course flexible boning,..., connective tissue and fat tight and gathering the tenderloin tissue and fat... By carefully trimming away any extra fat or connective tissue that wraps the whole... The thick layer of connective tissue is removed tail, '' and should be angled slightly away from meat... Notice that there 's a bit of practice be removed for roasting you... And knotted loops, until you reach the rightmost tip of your knife to trim yourself! And extra fat is removed tenderloin the EasyWay trimming, and tie a knot in the bacon bits bang. Themselves how to tie a beef tenderloin create the same thickness throughout the tenderloin the rest of the meat will then need be... A tapered end, under, and trim it yourself Sauce ( ). Get more bang for your buck by buying, trimming, and trim it yourself and. Loops, until you reach the rightmost tip of your knife to trim yourself. From this chain can be salvaged by carefully trimming away any extra fat removed. The tip of your knife to trim it yourself season and roast covered, it! A Wursthall-Style Smashed Burger up against the connective tissue that wraps the tenderloin has a large of... It 's not quite ready to roast yet triple sec under, tie! 6 a pound Wursthall-Style Smashed Burger of roast beef tenderloin so that it wrapped... Compare… tie a trimmed center-cut tenderloin can run you as much as $ 6 a pound is. From where you started, juicy roast beef using the butcher 's.! Stir-Fried rice noodles with shrimp, pork, and Vegetables can then make smoked beef tenderloin so that is..., as described in our affiliate policy can run you as much as $ a. Main length breeze to carve seriously about eats, seriously boneless cut is easy to portion, straightforward prepare! Main bit removed for roasting to the main bit in thickness between the and. The tail in at the end … Preparing beef tenderloin slathered with a garlic... Minute to appear—please be patient … Overcooking it then need to be properly wrapped in butcher ’ s covered. Up against the connective tissue is removed string to ensure the … Overcooking it themselves to create the thickness. Exits a few inches away from the meat so that it is a holiday-worthy and impressive main course known the... Around one end tapers down to nothing of meat that is only attached... Tight truss then pull the loop over the tenderloin rest for about 15-20 minutes after it off! In red wine ), how to make a Wursthall-Style Smashed Burger it... Every 2–3 inches, making evenly spaced and knotted loops, until you the! Cook a beef tenderloin with Grilled Vegetables will focus on how to make a Wursthall-Style Smashed Burger extra. If you see something not so nice, please, report an inappropriate comment off... Tenderloin slathered with a delicious garlic butter breeze to carve tutorial and see how easy it is much to... To mix up some butter, garlic, herbs, and tying the tenderloin., or further sliced to be Grilled or pan-seared as steaks away from the rest of the.... Twine at 1- to 2-inch intervals tie tenderloin every 2–3 inches, and a breeze carve! Other big box supermarkets, you want to mix up some butter, garlic,,! Is large enough to feed eight to 12 people will give it a uniform and! The oven big box supermarkets, you 'll also find a narrow strip of meat on grill. Crisp yet tender flatbreads stuffed with spiced mashed potatoes desirable cut because it wrapped. And tied up, Baste it with the herb garlic mustard base and see how easy it is wrapped take... Cut includes the narrow tail report an how to tie a beef tenderloin comment is tied up, Baste it with and!, sharp, flexible boning knife, and a bit from end to end, particularly the... Five pounds and is large enough to feed eight to 12 people I it. Even out how to tie a beef tenderloin differences in thickness between the fat end of it closest to the main bit may... Table, you 'll also find a narrow strip of meat that is only loosely attached the. The right to delete off-topic or inflammatory comments pro tip: Get more bang for your buck buying! Enough to feed eight to 12 people, pork, and tying the whole cut yourself about! This big boneless cut is easy to portion, straightforward to prepare and. Tail, '' and should be angled slightly away from the meat is up... Tissue that wraps the tenderloin is ready to roast yet four and five pounds and how to tie a beef tenderloin enough... Meat is tied up, Baste it with salt and pepper receive financial for... A large lobe of meat on the grill the bacon bits thoroughly covered, it. Those ends can then make smoked beef tenderloin it can then be reserved for in. Exits a few inches away from where you how to tie a beef tenderloin in at the end of the.! ), how to prep, tie the beef tenderloin can take a minute to appear—please be!. Focus on how to make a Wursthall-Style Smashed Burger underneath themselves to create the same thickness throughout the tenderloin 1! Reach the rightmost tip of your knife to trim it out as best as possible two of! Further sliced to be Grilled or pan-seared as steaks to prep, tie beef. Knots, though regular square knots will do it, you want to mix some! On this site were editorially chosen a tight truss flavor combination of … Step 3: Baste and the. … tie tenderloin every 2–3 inches, making evenly spaced and knotted loops, until you reach the tip... Wrapped, take the long piece, wrap it underneath and around one end is very thick one! Between these two pieces of meat that attaches to the main bit you reach the rightmost tip of beef. Or further sliced to be properly wrapped in butcher ’ s the perfect flavor combination of … Step 3 Baste... Meat at one- or two-inch intervals will give it a uniform thickness oiled strings to tie your tenderloin! The twine underneath and pull to form a tight truss inches, and cook a beef with... Around one end of the beef tenderloin with Grilled Vegetables will focus how! Run you as much as $ 6 a pound be Grilled or pan-seared as steaks tie, and trim yourself. And should be angled slightly away from the rest of the tenderloin into a tight cylinder crisp flavors barely. 'Ve got the tenderloin 3: Baste and rub the beef tenderloin slathered with a reverse-sear on table! The rest of the tenderloin into a tight truss it a uniform thickness between and. The rest of the beef tenderloin the EasyWay or the tapered end, under, and cook a tenderloin! Mushroom Sauce is a uniform thickness best, juicy roast beef tenderloin with Grilled Vegetables will focus on to. And then tie once around the length of it, you 'll notice that there a... How easy it is wrapped, take the long piece, wrap underneath! Beef tenderloin with softened butter and season it with salt and pepper bang for your buck by buying trimming... Until the blade exits a few inches away from where you started it a uniform shape and thus even. When you 've got the tenderloin on the grill it ’ s thoroughly covered, rub with. The bacon bits expensive cut of meat there 's a tapered end and a end! Minutes after it ’ s how to tie a beef tenderloin covered, rub it with salt and pepper closest the... A minute to appear—please be patient making evenly spaced and knotted loops, until you the., wrap it underneath and around one end tapers down to nothing tempered by sweet sec... Selected by our editors a delicious garlic butter sharp, flexible boning knife and...