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Started By
Message
How to cut whole rack of beef tenderloin?
Posted on 6/6/13 at 5:55 pm
Posted on 6/6/13 at 5:55 pm
Neighbor gave me a whole rack and I want to cut and individually vacuum pack each steak.
Does anything need to be done besides cutting to Desired thickness? Is it worth bringing to a butcher?
Does anything need to be done besides cutting to Desired thickness? Is it worth bringing to a butcher?
This post was edited on 6/6/13 at 5:56 pm
6
Posted on 6/6/13 at 5:59 pm to Uncle JackD
If you want it for steaks then yeah, just cut it. There was a thread on aging whole racks a few days ago, I don't do it so I didn't check out the thread.
My opinion is to cut out the tenderloin itself, make an herb crust, grill it to med rare and eat. Save the trimmings for a hell of a Philly style cheesesteak/poboy the next day.
My opinion is to cut out the tenderloin itself, make an herb crust, grill it to med rare and eat. Save the trimmings for a hell of a Philly style cheesesteak/poboy the next day.
Posted on 6/6/13 at 6:02 pm to Uncle JackD
Posted on 6/6/13 at 6:05 pm to Uncle JackD
nice neighbor
Posted on 6/6/13 at 6:07 pm to Uncle JackD
damn Jack that's a helluva a gift! beautiful looking tenderloin.maybe age it and then cut it to desired size then freeze individually.
Posted on 6/6/13 at 6:09 pm to Rohan2Reed
quote:He is definitely a great neighbor. He's given me several ribeye racks already but I'm dieting so I requested tenderloin this time
damn Jack that's a helluva a gift! beautiful looking tenderloin.maybe age it and then cut it to desired size then freeze individually.
Anyone have a link to the aging thread?
This post was edited on 6/6/13 at 6:17 pm
Posted on 6/6/13 at 7:11 pm to Uncle JackD
Is it currently frozen? If so, I would cut in to chunks of two steaks each. You probably will not cook fewer than two, and that is two less surfaces you need to worry about protectin in the freeaer
Posted on 6/6/13 at 7:12 pm to tigerfoot
Yeah good idea.
Posted on 6/6/13 at 7:22 pm to Uncle JackD
Dont forget to cut the silver off
Posted on 6/6/13 at 7:25 pm to fatboydave
Explain this silver to me
Posted on 6/6/13 at 7:37 pm to Uncle JackD
Defrost it first man
Cut the head off (shank protruding out almost like the top of a cane) then clean the silver skin.
Oil the sucker up, salt, garlic, black and red pepper.
Sear it on 400 for 15 minutes, turn it down to 250 for about 45 minutes to an hour (depending on size) this should get you close to medium rare, but its more of a feel type thing. I can look at shrinkage and just poking it basically. That should get you in the ball park.
Let it sit for about 15 minutes with foil over it.
Steak ready! Or carved!
Cut the head off (shank protruding out almost like the top of a cane) then clean the silver skin.
Oil the sucker up, salt, garlic, black and red pepper.
Sear it on 400 for 15 minutes, turn it down to 250 for about 45 minutes to an hour (depending on size) this should get you close to medium rare, but its more of a feel type thing. I can look at shrinkage and just poking it basically. That should get you in the ball park.
Let it sit for about 15 minutes with foil over it.
Steak ready! Or carved!
Posted on 6/6/13 at 7:39 pm to Uncle JackD
quote:
Explain this silver to me
It's connective tissue. It's on the outside of some of the meat. You will see it, can't miss it. It's silvery and almost a oil sheen rainbow type color.
Get a very sharp knife, find an edge, get under the skin and pull it as you cut. Sometimes it can take a minute so be patient. It's not that bad though. All you want left is red meat. There is no fat on a filet, so if you see something that is not red it's the silver skin.
This post was edited on 6/6/13 at 7:41 pm
Posted on 6/6/13 at 7:55 pm to dreaux
I leave it on meat when freezing in my mind it protects it
Posted on 6/6/13 at 8:13 pm to tigerfoot
Just start eating steak every damn night...shite.
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