• Buying a whole beef tenderloin from Costco or your butcher can feel intimidating. This step-by-step guide shows you how to break it down into steaks and roasts — saving money and getting steakhouse-quality results at home.

Step 1: Remove the Chain
Locate the loose strip of meat and fat that runs along the tenderloin. Use your hands to pull it away, then trim with a knife. Save for stir-fry or steak tips — don’t throw it out!

Step 2: Trim the Silver Skin
Find the shiny, tough membrane on the surface. Slide your knife under one edge, angle the blade upward, and glide forward. This membrane won’t break down when cooked, so it must
be removed.

Step 3: Identify the Three Sections

Your tenderloin has three parts: the head (butt end), the center cut, and the tail. Each produces different cuts for different uses.

Step 4: Break Down the Head
The thick, uneven head is best cut into medallions or tips. These are perfect for stir-fry, kebabs, or steak sandwiches.

Step 5: Center Cut = Filet Steaks
This is where filet mignon comes from. Square off the ends, then cut clean, even steaks about 2 inches thick — the classic steakhouse cut.

Step 6: The Tail
The tail tapers too thin for uniform steaks. Fold it over and tie with butcher’s twine to make a small roast for grilling or roasting.

Quick Tips

• Use a sharp boning knife for clean cuts.
• Work on a sturdy cutting board with a towel underneath for stability.
• Don’t worry about perfection — every cut has a use.
• Freeze portions you don’t plan to use right away.