Remove Tenderloin from plastic carefully not to spill blood.
Pat down tenderloin to remove access blood. 
Remove and save chain from main part of loin. 
Set chain aside and remove flap from loin or not if you desire a larger cut of filet. 
Remove fat and bone spurs from bottom of loin, clean up any fat on the bottom. 
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Be sure to see part 2 of this post
ReplyDeletehttp://themormonchef.blogspot.com/2008/05/beef-tenderloin-how-to-cut-filet-mignon.html
I wish this was a turn on for me but...I just can't find it in me to cut or touch meat. Mr. Valentine does all that. But I'll browse this site for some veggie style meals...I might be able to make for him. But it sounds like you know what you're doing here, I like the blog!!!
ReplyDeleteAs a matter of fact . . . he DOES know what he's doing! I learned how to trim tenderloin and extract filet mignon years ago, from a 75 year old master chef who ran a major dining facility in our town. She served the professors, administrators and benefactors of a local University for 25 years.
ReplyDeleteAnyhow, I've been using the method she taught me and when I include it in my blog, I will be hard pressed to describe the technique any differently!
My final comment today: Good work, Matthew, please pump some more new life into your blog!
I really like the food from france .. I will try to make this food at home
ReplyDelete