Cutting a beef tenderloin into steak can be a daunting task, especially for those who are new to cooking or handling meat. However, with the right techniques and tools, you can achieve perfectly cut steaks that are sure to impress your family and friends. In this article, we will take you through the step-by-step process of cutting a beef tenderloin into steak, including the necessary tools, techniques, and tips to help you achieve the best results.
Understanding the Beef Tenderloin
Before we dive into the cutting process, it’s essential to understand the anatomy of the beef tenderloin. The tenderloin is a long, narrow cut of beef that comes from the short loin section of the cow. It is known for its tenderness and lean flavor, making it a popular choice for steak lovers. The tenderloin is typically sold in two forms: whole and trimmed. The whole tenderloin includes the chain meat, which is the smaller muscle that runs along the side of the tenderloin. The trimmed tenderloin, on the other hand, has the chain meat removed, leaving only the main muscle.
Choosing the Right Tools
To cut a beef tenderloin into steak, you will need a few essential tools. These include:
- A sharp knife: A sharp knife is crucial for cutting through the meat cleanly and evenly. We recommend using a boning knife or a chef’s knife with a long, thin blade.
- A cutting board: A cutting board provides a stable surface for cutting the meat. Look for a board that is made from a durable material, such as wood or plastic.
- A meat mallet: A meat mallet can be used to pound the meat to an even thickness, making it easier to cut.
Preparing the Beef Tenderloin
Before you start cutting the beef tenderloin, it’s essential to prepare it properly. Here are the steps to follow:
Trimming the Tenderloin
If you are using a whole tenderloin, you will need to trim the chain meat from the main muscle. To do this, locate the chain meat and cut it away from the main muscle using a sharp knife. You can use the chain meat to make other dishes, such as stir-fries or stews.
Removing the Silver Skin
The silver skin is a thin layer of connective tissue that runs along the surface of the tenderloin. To remove the silver skin, hold the tenderloin firmly and use a sharp knife to cut along the edge of the skin. Continue to cut until the skin is removed, taking care not to cut too deeply into the meat.
Pounding the Meat
To ensure that the meat is even in thickness, use a meat mallet to pound it gently. This will help to prevent the meat from becoming too thick in some areas, making it easier to cut.
Cutting the Beef Tenderloin into Steak
Now that the beef tenderloin is prepared, it’s time to cut it into steak. Here are the steps to follow:
Determining the Cut
The type of cut you choose will depend on your personal preference and the recipe you are using. Some popular cuts include:
- Filet mignon: This is a tender cut that is taken from the small end of the tenderloin.
- Tournedos: This is a cut that is taken from the center of the tenderloin.
- Chateaubriand: This is a cut that is taken from the large end of the tenderloin.
Cutting the Steak
To cut the steak, hold the tenderloin firmly and use a sharp knife to cut against the grain. Cut the steak to the desired thickness, taking care not to cut too thinly. A good rule of thumb is to cut the steak to about 1-1.5 inches in thickness.
Using a Meat Slicer
If you have a meat slicer, you can use it to cut the steak to a uniform thickness. Simply place the tenderloin on the slicer and adjust the thickness setting to your desired level.
Tips and Variations
Here are a few tips and variations to help you achieve the best results:
- Use a sharp knife: A sharp knife is essential for cutting through the meat cleanly and evenly.
- Cut against the grain: Cutting against the grain will help to ensure that the steak is tender and easy to chew.
- Don’t overcut: Cutting the steak too thinly can make it difficult to cook evenly. Aim for a thickness of about 1-1.5 inches.
- Use a meat thermometer: A meat thermometer can help you to ensure that the steak is cooked to a safe internal temperature.
| Internal Temperature | Level of Doneness |
|---|---|
| 120-130°F | Rare |
| 130-135°F | Medium-rare |
| 135-140°F | Medium |
| 140-145°F | Medium-well |
| 145-150°F | Well-done |
Conclusion
Cutting a beef tenderloin into steak can seem like a daunting task, but with the right techniques and tools, you can achieve perfectly cut steaks that are sure to impress your family and friends. By following the steps outlined in this article, you can ensure that your steak is tender, flavorful, and cooked to perfection. Remember to always use a sharp knife, cut against the grain, and don’t overcut. With a little practice, you’ll be cutting like a pro in no time.
Additional Resources
If you’re looking for more information on cutting a beef tenderloin into steak, here are a few additional resources to check out:
- How to Cut a Beef Tenderloin by Epicurious
- How to Cut a Beef Tenderloin by Food Network
- How to Cut a Beef Tenderloin by The Kitchn
What is the best way to cut a beef tenderloin into steaks?
The best way to cut a beef tenderloin into steaks is to slice it against the grain, using a sharp knife. This will help to ensure that the steaks are tender and easy to chew. To slice against the grain, locate the lines of muscle fibers in the meat and cut in the direction perpendicular to these lines.
It’s also important to slice the tenderloin into steaks of uniform thickness, so that they cook evenly. You can use a meat slicer or a sharp chef’s knife to slice the tenderloin into steaks. If you’re using a chef’s knife, try to slice the meat in a smooth, even motion, using a gentle sawing action.
How thick should I cut my beef tenderloin steaks?
The thickness of your beef tenderloin steaks will depend on your personal preference and the cooking method you plan to use. For grilling or pan-frying, it’s best to cut the steaks to a thickness of about 1-1.5 inches (2.5-3.8 cm). This will help the steaks to cook quickly and evenly, while also allowing them to retain their tenderness.
If you’re planning to oven-roast your steaks, you may want to cut them to a slightly thicker thickness, such as 1.5-2 inches (3.8-5 cm). This will help the steaks to cook more slowly and evenly, resulting in a more tender and flavorful final product.
Can I cut a beef tenderloin into steaks at home, or should I have it done at the butcher?
You can definitely cut a beef tenderloin into steaks at home, as long as you have a sharp knife and a bit of practice. However, if you’re not comfortable cutting meat or if you want to ensure that your steaks are cut to a precise thickness, you may want to consider having it done at the butcher.
Having your beef tenderloin cut into steaks at the butcher can be a convenient option, especially if you’re short on time or not feeling confident in your meat-cutting skills. Many butchers will also be able to offer you advice on the best way to cook your steaks, based on the cut and thickness of the meat.
How many steaks can I get from a single beef tenderloin?
The number of steaks you can get from a single beef tenderloin will depend on the size of the tenderloin and the thickness of the steaks. On average, a beef tenderloin will yield 6-8 steaks, although this can vary depending on the specific cut and size of the meat.
To get the most steaks from your beef tenderloin, try to slice the meat into steaks of uniform thickness, as described above. This will help to ensure that you get the maximum number of steaks from the tenderloin, while also ensuring that they cook evenly and are tender and flavorful.
Can I freeze beef tenderloin steaks, or should I cook them fresh?
You can definitely freeze beef tenderloin steaks, although it’s generally recommended to cook them fresh for the best flavor and texture. If you do need to freeze your steaks, make sure to wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag.
Frozen beef tenderloin steaks can be stored for up to 6-8 months, although it’s best to use them within 3-4 months for the best flavor and texture. When you’re ready to cook your frozen steaks, simply thaw them overnight in the refrigerator or thaw them quickly by submerging them in cold water.
How do I store beef tenderloin steaks in the refrigerator?
To store beef tenderloin steaks in the refrigerator, wrap them tightly in plastic wrap or aluminum foil and place them on a plate or tray. Make sure to keep the steaks away from strong-smelling foods, as they can absorb odors easily.
It’s also a good idea to store your beef tenderloin steaks in the coldest part of the refrigerator, usually the bottom shelf. This will help to keep the steaks at a consistent refrigerator temperature, which is usually around 40°F (4°C). Cook or freeze your steaks within 3-5 days of storage.
Can I cut a beef tenderloin into steaks ahead of time, or should I cut them just before cooking?
You can cut a beef tenderloin into steaks ahead of time, although it’s generally recommended to cut them just before cooking for the best flavor and texture. If you do need to cut your steaks ahead of time, make sure to store them in the refrigerator as described above.
Cutting your steaks just before cooking will help to ensure that they retain their tenderness and flavor. This is because the cutting process can cause the meat to lose some of its natural juices, which can result in a less flavorful final product.