Trimming and Tying Your Whole Holiday Tenderloin by Wegmans


Hi, today I’m gonna show you
how to clean a whole beef tenderloin. So what I have here in front of me
is a whole beef tenderloin. The first thing I’m gonna use
is my hands, but I also have a very sharp,
sort of thin knife. But I’m gonna start with my hands. On the outside,
there’s just a membrane, and I find it’s much easier
just to sort of get in there. So you want to get it off. It’ll never tenderize
when you cook it, so you just want to make
the whole thing go away. And on the outside
of this tenderloin, you can see
what’s happening here. This is called the chain,
and you’ll see why once it comes off. It’s basically just like a chain
that’s attached to the side. Now this has a lot
of the membrane in it. If you have the ability
to grind meat at your home, if you have a meat grinder,
you can certainly save this and grind it and use it
for some pretty good hamburgers. But you can see
it essentially just comes right off… …almost all the way
with your hand. And then what I’m gonna do
is just take the tip of my knife here, all right,
and just sort of help it along. And a lot of
when you’re carving meat, you can sort of see there’s
already a blueprint in place, a map
if you will, and it just kind of tells
your knife where to follow. So what I’m gonna do is
I’m just gonna flip it around so I can get my knife at it
just a little bit better ’cause the chain runs about
three-quarters of the way up. And then you can
get in there with your knife just a little bit more because
you’ve got a lot of meat here that you want to make sure
that you save. So this is what
the chain looks like, and you can see it’s just sort of
covered in membrane and fat, there is some meat on there. If you grind it,
it’s gonna make a great hamburger
or some great ground beef. And then right here
on the top is the key part. This is called silverskin. And this is, again, something that
will not tenderize as you cook it, so that’s why I like
to use a thin knife. I like to get my knife
just right under the silverskin. And it’s just very, very tough. And then I get a nice piece
to hold onto. And then I’m just
gonna run my knife, I’m gonna hold this
as tight as I possibly can and just run my knife
all the way down and take that silverskin right off. And this is what I mean
by a roadmap, now you can see
what it looks like when it’s clean and you can tell what else needs
to come off as far as the silverskin. And this runs sometimes
three-quarters of the way down. And it almost always
comes off in thirds, okay? So you can see I’ve got this
beautiful, almost clean tenderloin. That silverskin actually goes
down in there just a little bit. So again with your knife,
you just want to get down and just keep sort of
whittling away at it, making sure you’re taking off
the silverskin and not the meat. I’m just gonna
flip this around again so I can keep looking at this side. So I’ve got the same
sort of situation down here… …where I’m gonna get that. And then you also have
a fair amount of fat. As I turn this over,
you can see. One of the reasons
people like tenderloin so much is because it’s very, very lean. It’s sort of up to you
whether you want to keep the fat. So you can just sort of
pull it off with your hands and that will
protect your meat so you’re not going
to be pulling as much of the actual tenderloin
itself off, you’re just really worried
about the fat itself. But what I find the easiest way
to do is then turn it upside down, and if you want
this fat to go away, I just take the blade of my knife… …and it just sort of scrapes off. And, again,
you’re getting most of the fat because it’s a completely different
texture than the meat itself. I will leave
a little bit of this on simply because I like a little bit
of fat when I eat steak, I think that’s a good part of it. And this is not silverskin,
this is absolutely fat, so it will melt away
and it will provide some flavor. I think sometimes
people go a little bit too far and you wind up
taking off more meat. And this is a very big tenderloin,
this is easily five pounds, but the good news is even if
you have a three pound tenderloin the process is the same. Now there’s a couple of things
you can do once this is clean. At this point,
you could certainly just go ahead. This is the chateaubriand,
the center, and you could roast
that whole piece. And then you can cut steaks
off of both of these sides and use them
like filet mignon. You know,
if you get down to the end, you’ve got some
beautiful steak tips, so there’s varying cuts that you
get out of this whole tenderloin even though it’s all tenderloin. But I think
traditionally most people are just gonna
roast it whole and tie it. So if that’s what
you’re gonna do, we’ve got some great videos
and some great recipes on our website. But just to give you an idea
of how you’re gonna do it, we actually sell this
already trimmed and tied for your convenience. If that’s something
you didn’t want to go through, you can certainly pick one up
in the meat department that’s trimmed and tied,
ready to go for you. All the waste has been taken care of,
it’s perfectly clean, and all that happens there
is you’ve got this thinner end and you’ve got this thicker end. So they’re gonna cook differently. You’re gonna put
this whole thing in the oven, this is gonna cook
long before this cooks. So a lot of times
traditionally what will happen is we’ll just fold that tail,
that’s what that’s called, that narrow part over. Just fold that tail over so you have it
just a little bit more uniform. And then if you had
some basic butcher’s twine, and you’re just gonna
go down probably every, I would say,
three inches or so. And just make a nice knot
with your butcher’s twine. And what this does
is this allows it to roast evenly. So you’re gonna get–
if you want to cook it medium-rare, you have a better chance
of it being medium-rare all the way through
if you’re gonna tie it. And then I would just
put another tie here, here, you go down about
every two or three inches, tie it all together,
keeps it nice and uniform. I strongly suggest you try
cleaning it yourself at home, but if you’re not ready yet
you know you can pick one up trimmed and tied
right from our meat department. Have a great holiday.

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