Directions
- Lay the whole tenderloin out on a cutting board and have a large, sharp knife handy.
- Separate the head from the rest of the roast. You can either leave the head whole and roast or grill-roast. Or slice it cubes, strips, steaks, or a combination thereof.
- Separate the tail from the center of the roast. You can now leave the Chateaubriand (center-cut roast) as is or slice it into filet mignon steaks.
Recipe Note
Tips:
The shape of the tenderloin tapers from the head (large end) to the tail (small end). Both ends can be roasted, sliced into small steaks, or cut into cubes or strips for kabobs, stir fry, stroganoff, and so much more.
Serving Suggestions:
Cubes, tenderloin steaks, filet mignon, tournedos, and strips are just one of many variations on how a tenderloin can be butchered! Blog post: https://www.lobels.com/Culinary DIY: How to Butcher a Tenderloin-1000397
