Beef tenderloin is a showstopper at any dinner party or holiday feast. But what if you could buy a whole tenderloin and prepare it yourself, saving money and getting the best results? In this blog post, we’ll take you through the steps to expertly trim, tie, season, and cook a whole beef tenderloin. By the end, you’ll know how to cut and cook this incredible cut of beef to perfection.
Step 1: Removing the Tenderloin from the Round
Before you can start trimming, you’ll need to remove the tenderloin from the beef round. Start by locating the ball joint, and make an incision right where it meets the rest of the beef. You’ll want to cut through the base of the ball joint to separate the loin portion from the rest of the round.
Once you’ve made the initial cut, gently pull the entire tenderloin away from the loin section. This is where things start to get interesting! The tenderloin will be attached by some connective tissue, so carefully separate the muscle from the bone.
Step 2: Removing the Side Muscle, Membrane, and Fat
Next up, you’ll need to remove any excess fat, the side muscle, and the silvery membrane that’s often found on the tenderloin. This part can be a bit tricky, but with a sharp knife and some patience, it’s entirely manageable.
The side muscle is the thicker piece of tissue on the side of the tenderloin that doesn’t have the same tender texture. Use your knife to slice it off. Then, using a gentle sawing motion, trim away the membrane and any heavy fat. Expect to lose about 2 lbs of trimmings when working with a PSMO (Peeled Side Muscle On) tenderloin, but don't worry – it’s all worth it for the perfect cut!
Step 3: Understanding the Three Portions of a Beef Tenderloin
Once you’ve trimmed your tenderloin, it’s time to familiarize yourself with the different portions. A whole beef tenderloin is divided into three distinct sections:
- The Butt: The thickest portion of the tenderloin, located at the larger end.
- The Center: The middle portion, which is the most coveted for its even shape and cooking consistency.
- The Tail: The smallest end, often thinner and less uniform in shape.
The center cut is particularly prized for its ability to cook evenly, which makes it a favorite for roasting or grilling.
Step 4: Tying the Tenderloin for Even Cooking
To ensure that your tenderloin cooks evenly, you’ll need to tie it. This is especially important if you're working with the thinner tail portion, which can cook faster than the thicker butt portion.
Take your smaller tail portion and gently fold it over the thicker butt end. Use some kitchen twine to secure the tenderloin by tying it at regular intervals all around the length of the meat. This step helps the beef cook uniformly and keeps the shape intact.
Step 5: Seasoning the Tenderloin
Now it’s time for one of the most exciting parts: seasoning! The right seasoning can elevate a beef tenderloin to new heights. Our favorite combination is a blend of Bearded Butcher Butter Blend and Bearded Butcher Black Blend.
- Bearded Butcher Butter Blend: This seasoning adds a rich, buttery flavor that complements the natural tenderness of the beef.
- Bearded Butcher Black Blend: With coffee and molasses, this blend creates a flavorful bark and enhances the beef's natural, savory flavor.
Generously coat the entire tenderloin with both blends, making sure to cover all sides. The seasoning will form a delicious crust as it cooks, adding depth to the flavor.
Step 6: Smoking the Beef Tenderloin
Now that your beef tenderloin is seasoned and tied, it’s time to fire up the grill. Preheat your grill to around 300°F (150°C). Place the tenderloin on the grill over indirect heat, using a heat deflector if available. You want to cook the tenderloin slowly to allow it to absorb the smoky flavors.
Smoke the tenderloin until it reaches an internal temperature of about 105°F (40°C). This can take anywhere from 45 minutes to an hour, depending on the size of your tenderloin. Be sure to use a meat thermometer to keep track of the temperature as you go.
Step 7: Searing the Tenderloin
Once your beef tenderloin reaches 105°F, it’s time to move it over to direct heat for the sear. Searing creates that beautiful crust and enhances the flavor. Sear the tenderloin on each side until the internal temperature reaches 115–120°F (46–49°C). Keep a close eye on the thermometer, as this step can go quickly!
Step 8: Let the Tenderloin Rest
After searing, remove the tenderloin from the grill and let it rest for 10–15 minutes. This is an important step, as it allows the juices to redistribute throughout the meat, ensuring that each bite is tender and flavorful.
Step 9: Slicing and Serving
Once your beef tenderloin has rested, it’s time to slice and serve! Cut it into thick, juicy slices and savor the perfectly cooked beef. Whether you serve it with roasted vegetables, mashed potatoes, chimichurri, or a rich gravy, this tenderloin will be the star of the show.
Bonus Tip: Want even more expert tips? Check out the Bearded Butchers’ YouTube video, How to Cut & Cook a Beef Tenderloin, where we share our secrets to cutting and cooking this delicious cut of meat.
With this guide in hand, you’re ready to tackle a whole beef tenderloin like a pro. Whether you're feeding a crowd or enjoying a special meal with family, this technique will give you a tender, flavorful roast that’s sure to impress. Happy cooking!
