The food lab better home cooking through science ( PDFDrive ) 374
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KNIFESKILLS:
HowtoTrimaWhole
BeefTenderloin
Tenderloinsteaksareexpensive,butbuyingawhole
untrimmedtenderloincanhelpyousavesomemoney.Not
onlythat,yougetsomenicebeefscraptouseforsoups,
burgers,ordogfoodintheprocess.Here’showtodoit.
• TRIM OFF THE SILVERSKIN. Use a sharp boning
knife to remove the silverskin—the tough membrane that
surrounds muscles—a small strip at a time (1). Insert the
tip of the knife under the silverskin and, using your free
hand to hold the tenderloin steady, cut away, trying to
removeaslittlemeataspossible(2).Cutinonedirection
first,thenfliptheknifeover,grasptheendofthestripof
silverskinyoujustremoved,andcutbackintheopposite
direction to remove a full strip (3). Repeat until all the
silverskinisremoved.
• SEPARATE THE GRISTLE. Tenderloins have a long
“chain” of fat and gristle that runs along one side. It’s
quite easy to remove. Start by separating the chain with
your hands, gently pulling on it to pry the meat apart at
thenaturalseam.Thenusejustthetipofyourknifetocut
through any bits of tough connective tissue or membrane
(4).
•TRIMTHEFAT. Atenderloinhasregularpocketsoffat
along the tapered end that need to be removed. Use a
sharpboningknifetocutthemout(5).
• TRIM THE LARGE END. The large end of the
tenderloinhassomefatandconnectivetissuehidinginits
folds.Usethetipoftheknifetoslideunderandcarefully
removethese(6).
• CUT THE TENDERLOIN INTO SECTIONS. The
tenderloincanberoastedwholeatthispoint—justfoldthe
