Beef tenderloin is most tender piece of meat you will ever have the pleasure of biting into. It is soft, juicy, and flavorful without needing anything more than a simple salt and pepper seasoning. Another great thing about this cut of beef is that it can be roasted whole or cut into steaks. Learn how to break down a whole tenderloin right here.
I like to ask people about their favorite cut of beef, whether it’s a steak or whole roasted. It never surprises me that prime cuts like ribeye, prime rib, beef tenderloin, and filet mignon are some of the most popular. Tenderloin and tenderloin steaks are my personal favorite and that’s is because of the tenderness.
Tenderloin is a long, thin muscle that runs deep inside, along the back, right under the spine. This muscle is so sore because it doesn’t hold much weight, doesn’t get worked out much, and doesn’t have a lot of connective tissue.
This cut if very tender and soft, so it’s best to cook it at high temperature. It’s perfect to cook in the oven, on stove-top, or on the grill.
Also, this cut of beef is very lean, so it’s important not to cook it too long, whether it’s a whole roast or steaks. The best temperatures to cook it to is medium-rare or medium. For medium-rare, cook it to 130°-135°. For medium, cook to 135°-140° and for rare, cook it to 120°-125°.
Remember to let the steaks rest on the cutting board for about 5 minutes before cutting. Let the whole roast rest for about 15 minutes before cutting. Loosely tent the meat with foil while it’s resting too.
Filet mignon is considered one of the most tender, delicious and luxurious cuts of beef. The filet comes from the tenderloin, the famously tender muscle running along the cow’s spine.
With just a whole beef tenderloin, a sharp knife and a few simple butchery skills you can cut perfect thick filet mignon steaks at home for a fraction of the cost of buying pre-cut filets.
Follow this step-by-step guide to learn how to seamlessly prepare filet mignon steaks from a whole beef tenderloin.
Select the Right Tenderloin
When choosing a tenderloin for filet mignon, opt for:
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Whole, untrimmed tenderloin – Needs some hands-on trimming but costs less than prepared.
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2-3 pounds – Good size for 4-6 filet steaks. Larger tenderloins can be tricky for beginners to cut.
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Prime grade -Highest USDA grade with abundant marbling for flavor and tenderness.
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Grass-fed or organic– Pasture-raised cows produce more flavorful beef.
Inspect the tenderloin for freshness. It should have a deep red color and supple texture with white fat marbling throughout.
Prep the Tenderloin
Before slicing filets, the tenderloin needs proper trimming and prep:
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Trim fat cap – Remove the thick outer fat cap but leave about 1⁄4 inch intact for moisture.
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Peel silverskin – Slide a boning knife under the sinewy silverskin membrane and peel it off.
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Take out the side muscle by cutting the “chain” muscle that runs along the side.
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Square edges – Give the tenderloin clean 90-degree edges on all sides to simplify slicing.
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Chill – Chill tenderloin in the fridge 30 minutes to firm it up for cleaner slicing.
Proper trimming and squaring off simplifies the tenderloin into a neat cylinder, ready for filet cutting.
Determine Filet Thickness
Decide how thick you want your filet steaks to be. Some guidelines:
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2 inches – Very thick, steakhouse-style filets. You’ll get 2-3 steaks from a 3 lb tenderloin.
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1 1⁄2 inches – A nice hearty thickness. A 3 lb tenderloin will yield 3-4 steaks.
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1 inch – Standard restaurant thickness. You’ll get 4-5 steaks.
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1⁄2 inch – Thinner but still generous. A 3 lb tenderloin yields 6-7 steaks.
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1⁄4 inch – For very thin cuts like carpaccio. You’ll get 10+ steaks.
Bigger filets mean thicker steaks but fewer total. Choose based on your needs.
Slicing the Filet Mignon Steaks
Follow these steps for evenly cut steaks:
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Use a sharp knife – A long, thin slicing or boning knife works best. Sharpen just before cutting.
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Cut against the grain – Identify direction of muscle grain and slice perpendicular to it for tenderness.
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Anchor tenderloin – Hold tenderloin firmly with one hand while slicing to prevent slipping.
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Apply gentle pressure – Use smooth, even strokes without crushing or tearing meat.
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Make straight slices – Keep knife vertical and slices uniform in thickness.
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Cut in batches – Chill tenderloin between slicing batches to firm it back up.
Work slowly and carefully, inspecting thickness as you go to achieve perfect filets.
Cleaning Up the Filet Steaks
Once sliced, finish prepping your filets:
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Trim edges – Clean up any uneven edges or flaps for a tidy presentation.
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Remove chain muscle – The tapered “chain” section won’t make for perfect steaks. Use for stir fry or stew meat instead.
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Portion – Cut any exceptionally thick end steaks in half horizontally to match the others.
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Chill – Allow filets to chill for 30 minutes to firm up their shape before vacuum sealing.
Beautiful, expertly cut filet mignon steaks are ready for cooking or freezing!
Storing Raw Filet Mignon
To retain quality and freshness:
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Short-term – Wrap tightly and refrigerate up to 4 days.
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Long-term – Vacuum seal or wrap tightly in freezer bags. Freeze for 4-6 months.
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Thaw safely – Thaw frozen filets overnight in the fridge. Do not leave at room temp more than 2 hours.
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Cook ASAP – Cook thawed filets within a day or two to prevent quality loss.
With a whole tenderloin and just a bit of knife skill, you can enjoy restaurant-quality filet mignon steaks at home for a stellar dining experience.
Final step (for roasting the whole tenderloin):
When roasting the whole tenderloin, it’s very important to tie it along the whole piece. This will create a more uniform thickness throughout the whole tenderloin and help it cook more evenly.
At the narrow end of the tenderloin, cut off almost all of the tip where it starts to get narrow. This will make the end more even. Tuck the narrow, thin tip under the tenderloin.
Use cooking twine to tie the tenderloin all along the whole length in 1-inch intervals. Make sure not to tie too tight where it starts cutting into meat.
After it is tied, it’s all ready to be seasoned and go into the oven.
ANATOMY OF THE WHOLE TENDERLOIN
If you have to clean the tenderloin yourself, don’t be scared. I also like to use a sharp short knife for this task. You will also need a large cutting board.
Before you cook the tenderloin, take it out of the package and look at it. The thickest part is at the butt end, which has a “wing” piece attached to it.
The center cut is the middle part of the tenderloin. It is the most uniform is size and where filet mignon, tenderloin steaks, and chateaubriand comes from.
The small, thin end of the tenderloin is called the tip end. This is the piece that can be used for tournedos steaks.
A whole tenderloin will also still have the chain attached to it that will need to be removed. It looks like a thin, fatty piece of meat running down the length of the entire tenderloin.
Cut your own filet mignon! Step by step Chef David will show you how!
FAQ
Is sliced beef tenderloin the same as filet mignon?