In between these two pieces of meat there's a bit of connective tissue and fat. Set on a rack set into a baking sheet; refrigerate for at least 3 hours, but up to 18 hours (see Recipe Note #3) Make sure the silver skin, connective tissue and extra fat is removed. Tie a knot in the string, pulling it tight and gathering the tenderloin into a tight cylinder. 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. 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. 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. Watch the video tutorial and see how easy it is. Then, you want to mix up some butter, garlic, herbs, and seasonings. loop one end of the tenderloin and tie it into a tight knot. Beef tenderloin is worth learning to trim right. Once the meat is tied up rub the beef tenderloin with softened butter and season it with salt and pepper. If you see something not so nice, please, report an inappropriate comment. 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. If necessary, tie the beef tenderloin so that it is a uniform thickness. 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 reserve the right to delete off-topic or inflammatory comments. it can be cut into 1 ½ to 2-inch medallions, “fillet mignon” and grill them using this recipe from Weber.com This post may contain affiliate links. 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. Some HTML is OK: link, strong, em. Once you have the beef tenderloin it can then make smoked beef tenderloin with a reverse-sear on the grill . https://www.bhg.com/recipes/how-to/handling-meat/how-to-cook-beef-tenderloin All rights reserved. Repeat this process until all connective tissue is removed. 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. 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. Beef tenderloin … Use the oiled strings to tie the tenderloin in 1 inch intervals. Once it is wrapped, take the long piece, wrap it underneath and pull to form a tight truss. After it’s thoroughly covered, rub it with the 4-pepper rub. Many products featured on this site were editorially chosen. I like to start with 2 tablespoons room temperature butter and I mix in 2 cloves of minced garlic, 2 teaspoons fresh thyme, ½ … Tie a trimmed 4-pound beef tenderloin with kitchen twine at 1- to 2-inch intervals. Read my disclosure policy. At a good butcher or supermarket, a trimmed center-cut tenderloin can run you as much as $25 to $30 per pound! Slide the Blade Through. When you've got the tenderloin on the table, you'll notice that there's a tapered end and a fat end. Tuck the "tail," or the tapered end, under, and tie it tight. Use the tip of your knife to trim it out as best as possible. The flap of connective tissue should come off in one solid piece. 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. Grab the end of it closest to the tapered side of the tenderloin, then pull it away from the rest of the meat. Cross the string, bringing the two ends beneath the tenderloin and back to the top, again pulling … Comments can take a minute to appear—please be patient! 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. … It should come off very easily, requiring only a little snip with the tip of your knife at the end to remove it completely. Prepare the tenderloin by trimming the fat. 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. The fat end of the tenderloin has a large lobe of meat that attaches to the main length. Reproduction in whole or in part without permission is prohibited. Wrap the twine underneath and around one end of the beef tenderloin and tie a double knot. A tenderloin's thickness varies quite a bit from end to end, particularly if the cut includes the narrow tail. It’s so easy to roast a juicy beef tenderloin that melts in your mouth with … 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). Your blade should be angled slightly away from the meat so that you are scraping it up against the connective tissue. HOW TO MAKE ULTIMATE BEEF TENDERLOIN. Beef tenderloin has silver skin, which is a thick layer of white (sometimes … Tuck the tapered ends underneath themselves to create the same thickness throughout the tenderloin. Learn more on our Terms of Use page. 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. 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 is known as the "chain," and should be removed for roasting. The meat will then need to be properly wrapped in butcher’s string to ensure the … Once seared to perfection, the beef tenderloin can be taken off the grill. 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 a desirable cut because it is much easier to cook evenly than a whole tenderloin. You now have a whole, trimmed tenderloin, but it's not quite ready to roast yet. Cut it in half and tie the roast. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Beef tenderloin is the most expensive cut of meat on the steer. Bend the tail in at the end … Serve with an optional red wine sauce (jus)! 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