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No Butcher Required to Trim a Tenderloin
Beef tenderloin, or "eye fillet," as it's known in other parts of the world, is a coveted cut due to its soft, buttery texture.  Possibly the finest cut of beef, it's where we get Filet Mignon and Chateaubriand. The tenderloin comes from the middle of a cow, from the spine area, and hangs between the shoulder blade and hip socket. This muscle tissue doesn't get used much, so it's the most tender part of the cow. It's actually really easy to cook, and you can get more bang for your buck by buying a whole tenderloin and either roasting it whole or breaking it into steaks yourself.
In our latest video, Shelley shows how to properly trim a beef tenderloin. As you'll see, there's no need to get your butcher involved. Watch it here.  | |
How to Trim a Tenderloin
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Our chefs love to teach our students to work with tenderloin and other whole cuts of meat and poultry. In fact, Butchery (day two) is always one of our Culinary Boot Campers' favorite days.  | |
Chef Mario Trims a Beef Tenderloin during Boot Camp
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We'll also feature beef tenderloin in our Date Night: Surf and Turfwith this lavish meal uniting the very best of land and sea: Shrimp, Corn and Prosciutto Soufflé; Sautéed Beef Tenderloin with Bacon Blue Cheese Butter; Oven-Roasted Green Beans with Almonds; Lemon and Whipped Cream Tartlets.
Other classes utilizing beef and demonstrating different cuts include Steakhouse D.I.Y., Food and Wine of Argentina, Beef on the Grill, The Argentine Grill, Whole Hog: Meat Cuts 411 and Meat Butchery.
The classes that are not linked above are offered multiple times, so please search for them on our website for the best fit your schedule.
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