Beef Tenderloin (Filet) Cuts

How to prepare the best filet cuts for the best value
Prep Time: 5 minutes
Course: Elements
Keyword: Beef Tenderloin, makecaloriesgreatagain, mcga, Steak
Cooking Method: No Cooking Required
Food Category: Beef
FoodOrDrink: Food
Element: Enhanced Components


  • 1 ea Whole Beef Tenderloin Prime if available


  • Unwrap your filets and admire the beauty!
  • Wash the tenderloin under cold water to remove any loose fat, debris, etc. Pat dry.
  • Using a VERY sharp knife. Trim off any ends. You can save those for a component in another dish. Cut the tenderloin to your preferred thickness (I personally use my 3rd knuckle as a guide which produced a thick steak – about 3 inches!!!).
  • Trim any excess fat from the filets. Admire the beauty of the marbling!
  • Individually wrap any cuts you won't be cooking right away in plastic and put in the fridge for up to a few days.


  • The advantage to cutting your own filets from a beef tenderloin really lies in the quality and the cost.  You save quite a bit per pound by cutting your own vs buying them individually from the butcher.  You also get to cut them as thick or as thin as you like.
  • I can’t stress in the importance of using a very sharp knife.  It’s not only safer for you, but it also creates a much finer and professional edge to the meat.
  • Every kitchen should have a beautiful handmade cutting board.  If you’re looking for a custom piece, check out Hazel Burr Design!
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