- 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!