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

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 for the family.

Materials Needed

• Dexter Wide Blade Boning Knife

• Dexter Flexible Blade Boning Knife

• Whole Beef Tenderloin (Untrimmed)

• 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. Start by drying the meat to remove residual blood, then use your hands to pull away any loosely attached fat and skin. [00:24]

Step 2: Remove the Chain

Using your hand, separate the thin grouping of muscle known as “the chain.” Pull it away from the main tenderloin and use a sharp, flexible boning knife to separate it completely. Set this aside for processing later. [00:51]

Step 3: Remove the Head

On the opposite side from the chain is a larger muscle group known as “the head.” This is often the best part for grilling. Use your hands to find the natural separation and cut it loose with your boning knife. [01:14]

Step 4: Trim the Silverskin

The smooth side of the tenderloin has a layer of tough silverskin that won't render out. Slide the tip of your flexible boning knife just under the skin and work the blade at an upward angle to peel it off entirely. [01:42]

Step 5: Remove the Bottom Fat

Flip the tenderloin over and use a stiffer boning knife to trim the excess fat from the bottom. It doesn’t have to be perfectly lean, but try to remove the largest chunks. [02:02]

Step 6: Square the Tenderloin & Cut Tips

The ends of the tenderloin taper to thin points. Cut these off to reveal the center "chateaubriand." Slice these tapered ends into bite-sized "tips" and set them aside. [02:20]

Step 7: Process the Chain and Head

• The Chain: It takes some work to separate the fat, but the meat inside is excellent for tips or beef stroganoff. [02:44]

• The Head: Trim the silverskin and cut the head into thick steaks or more tips. [02:37]

Step 8: Cut Your Steaks

Slice the chateaubriand into 2-inch thick steaks. The smaller tapered pieces can be cut into medallions or added to your tip pile. [02:25]

Step 9: Vacuum Seal It

Set aside a few steaks for dinner, then vacuum seal the rest into usable family portions.

• Tip: Roll down the edges of the vacuum bags before filling them. This keeps the sealing area dry and ensures a perfect, airtight seal every time. [03:09]