Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Step by Step Oncutting Beef Tenderloin

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Step by Step Oncutting Beef Tenderloin

Article excerpt

1. After opening package and draining out blood, remove the thick layer of connective tissue that wraps the tenderloin. Separate what you can with your fingers (it should peel right off). For large pieces that don't release easily, slip the tip of a boning knife under the white tissue, keeping the tip as close as possible to the meat. That will minimize the amount you trim away. Slide the blade under the meat to cut the tissue.

2. Take the edge of the knife blade and gently scrape away any remaining tissue or excess amounts of fat. You don't want to be too aggressive with the blade - wasted meat means wasted money. Don't fret if there's a little bit of fat left on the meat; it'll cook off and add flavor to the steak. Remember the bottom side will have just as much fat and silver skin, a thin membrane with a silvery sheen, as the top side. …

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