How To Cut Tenderloin Steak: The Chef’s Secret Revealed!

Tenderloin steak is a highly prized cut of beef known for its exceptional tenderness and flavor. However, to fully appreciate its culinary potential, proper cutting is essential. This comprehensive guide will provide you with a step-by-step breakdown on how to cut tenderloin steak like a professional butcher, ensuring maximum enjoyment and culinary satisfaction.

Essential Tools

Before embarking on this cutting expedition, gather the necessary tools:

• Sharp chef’s knife
• Cutting board
• Paper towels
• Meat thermometer (optional)

Step 1: Remove the Silver Skin

The first step is to remove the thin, silvery membrane (silver skin) covering the steak. Using the tip of your knife, gently lift one corner of the silver skin and pull it away from the meat. Continue doing this until the entire steak is free of silver skin.

Step 2: Trim Excess Fat

Tenderloin steak typically has a small amount of fat. Trim any excess fat that may interfere with even cooking and presentation. Use your knife to carefully remove any large pieces of fat.

Step 3: Identify the Grain

The grain refers to the direction of the muscle fibers in the steak. Cutting against the grain will result in tougher meat, while cutting with the grain will enhance tenderness. To identify the grain, look for the parallel lines running along the meat’s surface.

Step 4: Cut into Medallions

For medallions, cut the steak perpendicular to the grain, creating even-sized rounds. The thickness of the medallions will depend on your desired doneness. For medium-rare, aim for 1-1.5 inches thick.

Step 5: Butterfly the Steak

To butterfly the steak, make a horizontal cut through the center, parallel to the cutting board. Do not cut all the way through the steak; leave about 1/2 inch uncut at the opposite end. Open the steak like a book. This technique increases the surface area, allowing for faster and more even cooking.

Step 6: Cut into Filets

For filets, cut the butterflied steak into strips, perpendicular to the grain. The width of the filets will determine the size of your bites. Aim for 1-2 inches wide for a satisfying chew.

Step 7: Season and Cook

Once the steak is cut to your desired shape, season it generously with your preferred herbs, spices, and seasonings. Cook the steak according to your preferred method (grilling, pan-searing, or roasting) to achieve your desired doneness.

Tips for Cutting Tenderloin Steak

• Use a sharp knife to ensure clean cuts and minimize tearing.
• Cut on a stable cutting board to prevent the steak from slipping.
• Pat the steak dry with paper towels before cutting to improve knife control.
• If you are unsure of the grain direction, make a small incision and gently pull on the muscle fibers to determine the grain.
• For a more tender steak, slice against the grain.
• If you want to cook the steak immediately, do not refrigerate it after cutting.
• Using a meat thermometer can help you achieve your desired doneness accurately.

Summary

Cutting tenderloin steak like a pro is a skill that will elevate your culinary experience. By following the steps outlined in this guide, you can ensure that your tenderloin steak is perfectly prepared for maximum enjoyment. Remember, practice makes perfect, so don’t be discouraged if your first few cuts are not as precise as you hoped. With patience and dedication, you will master the art of cutting tenderloin steak like a seasoned professional.

Frequently Discussed Topics

Q: What is the difference between a medallion and a filet?

A: Medallions are round cuts cut perpendicular to the grain, while filets are strips cut parallel to the grain.

Q: How do I know when the steak is done cooking?

A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F.

Q: Can I cut tenderloin steak ahead of time?

A: Yes, but only if you plan to cook it within a few hours. Otherwise, refrigerate the cut steak and bring it to room temperature before cooking.