Image #1: A tenderloin, chain removed. Notice how I've left that smaller muscle (on what is the lower part as this image sits of the head) attached to the tenderloin. There is an actual delineation between the chain and the head. It's a pretty fine seam, but a seam nonetheless.
Image #2: We're now looking at the underside. I've cleaned up the tenderloin of everything besides the silverskin. So, fat and whatever membrane I can get off with my hands. The arrows are identifying the seam the seperates the main body of the tenderloin (psoas major) from the head (iliacus?).
Image #3: Using your hand and gentle knifework, peel the head to the left. You'll get to a point that only the silverskin is holding it on. Use firm pressure to peel the head off the silverskin, and leave the silverskin in place.
Image #4: Move the tenderloin to the edge of your table, closest to you. Use the exposed silverskin as a handle or anchor point. With your knife handle hanging off the edge of the table, and you blade pressed flat on the silverskin, slide your knife down the table while holding the silverskin anchor firmly. We're now looking at the top of the tenderloin where the silverskin used to sit, and the clean silverskin removed. No red meat left behind!
Image #5: At the tail of the tenderloin, identify roughly the hallway point of the skinny section. Make an incision almost all the way through.
Imagie #6: Fold the tail under and truss the two pieces up all nice and pretty-like. You're just securing the folded-under tail and shaping the head to look nice with your truss work.
Image #7: Filet Mignons and trim. The first steak, with the fold, identified. This was a pretty small tendie, but I still got 9x ~6oz filets with very minimal trim going to grind (or whatever you use it for). I don't fold over the other end because the tenderloin tapers down very quickly, which makes it pretty difficult to get a good looking steak on that end once it's folded over. YMMV.
Image #8/#9: The folded-over filet. Present whichever side looks better to you when you load your case.
by GruntCandy86
3 Comments
Great guide, best way to get it done, Both speed and economy wise.
yep, this is what i was taught when becoming a butcher.
This is the normal way unless I’m missing something. Chateaubriand