Tenderloin perfection: a culinary guide to cutting and preparing the king of steaks

Cutting tenderloin steak is a culinary skill that requires precision and finesse. Tenderloin, known for its exceptional tenderness and flavor, is a prized cut that deserves the utmost care and attention when preparing. This comprehensive guide will walk you through the steps of cutting tenderloin steak like a pro, ensuring you achieve optimal results every time.

Understanding the Anatomy of a Tenderloin

Before embarking on the cutting process, it’s crucial to understand the anatomy of a tenderloin. Tenderloin is a long, cylindrical muscle located beneath the loin. It consists of three distinct sections:

• Head: The larger end of the tenderloin, which is broader and thicker.
• Center: The middle section, which is the most tender and flavorful.
• Tail: The smaller end of the tenderloin, which is narrower and leaner.

Step-by-Step Cutting Instructions

1. Trim Excess Fat

Remove any excess fat or sinew from the surface of the tenderloin using a sharp knife. This will help enhance the steak’s flavor and appearance.

2. Divide into Sections

Using a sharp, thin-bladed knife, carefully divide the tenderloin into three sections: head, center, and tail. Hold the knife parallel to the cutting board and use smooth, even strokes.

3. Cut the Head into Medallions

Cut the head of the tenderloin into 1-inch thick medallions. Hold the knife perpendicular to the cutting board and slice through the meat at a 45-degree angle for maximum tenderness.

4. Cut the Center into Filets

Cut the center of the tenderloin into 1-inch thick filets. Similar to cutting the head, hold the knife perpendicular to the cutting board and slice at a 45-degree angle.

5. Cut the Tail into Cubes

Cut the tail of the tenderloin into 1-inch cubes. Hold the knife perpendicular to the cutting board and cut straight through the meat.

6. Remove Silver Skin (Optional)

Some tenderloins may have a thin layer of silver skin running along the surface. If desired, carefully remove this skin using a sharp knife by gently sliding it beneath the skin and pulling it away.

7. Season and Cook

Once the tenderloin is cut, season it with your preferred seasonings and cook it to your desired doneness.

Tips for Cutting Tenderloin Steak

• Use a sharp knife to ensure clean, precise cuts.
• Cut against the grain of the meat for maximum tenderness.
• Hold the knife at a 45-degree angle when slicing to enhance flavor and texture.
• If you’re not comfortable cutting tenderloin steak yourself, ask your butcher to do it for you.

Different Cuts and Uses

• Medallions: Perfect for quick-cooking methods such as searing or grilling.
• Filets: Ideal for roasting, pan-frying, or grilling.
• Cubes: Suitable for stews, kebabs, or stir-fries.

Optimal Cooking Temperatures

• Rare: 125-130°F (52-54°C)
• Medium-rare: 130-135°F (54-57°C)
• Medium: 135-140°F (57-60°C)
• Medium-well: 140-145°F (60-63°C)
• Well-done: 145°F (63°C) or higher

The End Result

When cut and cooked properly, tenderloin steak will be incredibly tender, juicy, and flavorful. It’s a versatile cut that can be enjoyed in a variety of dishes and cooking methods.

Basics You Wanted To Know

Q: What’s the difference between a tenderloin and a strip steak?
A: Tenderloin is a muscle located beneath the loin, while strip steak is cut from the short loin. Tenderloin is generally more tender and flavorful than strip steak.

Q: Can I cut tenderloin steak while it’s frozen?
A: No, it’s not recommended to cut tenderloin steak while it’s frozen. Frozen meat can be difficult to cut and may result in uneven or jagged cuts.

Q: How do I store cut tenderloin steak?
A: Cut tenderloin steak can be stored in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or place it in an airtight container to prevent drying out.