DIY: Process A Whole Beef Tenderloin Into Filets and Filet Tips

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Though I love wild game, my wife loves filet mignon. What I don’t love is the price. With a little bit of effort, you can buy a whole beef tenderloin and process it down to several manageable meals of filet and filet tips.

Materials Needed

• Dexter Wide Blade Boning Knife
• Dexter Flexible Blade Boning Knife
• Whole Beef Tenderloin
• Weston Vacuum Sealer
• Weston 8×12″ Vacuum Sealer Bags
• Weston 6×10″ Vacuum Sealer Bags

Step 1: Remove Loose Fat and Silverskin

One key to properly butchering a tenderloin is using your hands to separate the muscles. Use your hands to remove any loosely attached fat and silverskin.

Step 2: Remove the Chain

Using your hand, separate the thing grouping of muscle known as “the chain”. Pull it from the tenderloin and using a sharp, flexible boning knife, separate it and set aside.

Step 3: Remove the Head

A large muscle (and my favorite for grilling) is known as “the head”. Again using your hands, slowly separate it and cut it loose using a boning knife.

Step 4: Trim the Silverskin

The smooth side of the tenderloin will have a thin layer of silverskin. Using your flexible boning knife, slide the tip just under the silverskin layer and work the knife angle up towards the silverskin. Continue this process until it is removed entirely.

Step 5: Remove the Bottom Fat

Flip the tenderloin over and run the stiff boning knife across the bottom fat where it was previously attached to the ribs. Its fine to leave some fat, but clean up the big pieces.

Step 6: Square the Tenderloin

The ends of the tenderloin will taper to a thin point. Cut off both ends to reveal the “chateaubriand”. Cut the ends into “tips” and set aside.

Step 7: Trim Out the Chain

Remove the fat and silverskin around the chain and process the inner meat into additional tips. Add them to the existing pile.

Step 8: Trim Up the Head

Trim the head of all silverskin and cut off the tapered end to make more tips.

Step 9: Cut Your Steaks

Cut the chateaubriand and the head into 2″ steaks. The small pieces can be used as medallions for the kids or more tips.

Step 10: Vacuum Seal It

Set out a few steaks for the day and vacuum seal the rest in usable portions.