Trimming a Beef Tenderloin

Around my house my family only goes for one kind of steak, filet mignon.  Well that can be a pricey proposition.  In fact, the last time that I bought filets from the market they were running $23.95/lb.  Not the kind of thing I can afford to do very often.

So, I've been thinking about picking up a whole tenderloin and trimming it myself.  Today, I took the plunge and bought a small(ish) one at Sams Club.  The thing weighed in at a little over 5 lbs. and was priced at $9.98/lb.  Still expensive, but much more affordable than buying the steaks individually.

Now I'd never trimmed a tenderloin before but I figured, how hard can it be?  Well the step by step guidance was just a quick Google search away.  I should have known that I'd find all the video help I need on YouTube.  There I found two different videos and after spending less than 10 minutes in front of my iMac, I was ready.

I had the tenderloin trimmed and cut into steaks in less than 20 minutes.  I cut filets a little on the thin side since my family also thinks steaks (or any meat for that matter) should be well done and it's tough to get a really thick steak done enough for them without charring the outside too much.

After marinating for about an hour, I put the steaks and baked potatoes on the Bubba Keg.  Man, they were every bit as good as the $23.95/lb steaks that I'd gotten at the market before.  And the best part is, I've got a nice piece of the tenderloin left.  I plan to smoke it on Monday and cut it thin for sandwiches next week.  I've got a taste for a steak panini.  Stay tuned for that!

Here are  links to the 2 videos that I found on Youtube.

Cheers,
Braddog

Comments

[Chris]

I see you had the same teacher that taught me how to trim one ;)

Tell me that you saved the "chain of bull" side meat that you trimmed off. You can use it to make an 80/20 ground beef (do it by weight proportions after trimming the fat from lean) or pounded thin for cheese steak sandwiches.

Steaks look perfect, Brad!

[Braddog]

LOL! Google is your friend!

I did save that side piece. I figured it'd be good stew meat, but I never considered turning it into ground beef. I like the sound of that.

Thanks for the tip!

Cheers,
Braddog