Limited Edition Collector Blades
How to Trim a Whole Beef Tenderloin
How do you trim a beef tenderloin? Pull away the loose fat, separate the side muscle called the chain, remove the silver skin with a thin boning knife, then tuck or cut off the thin tail and tie the roast for even cooking. The Dalstrong Shogun Series 6" Boning Knife ($119) is the right tool: an 8–12° edge on a 62+ HRC AUS-10V core slides under silver skin without wasting meat. Buying a whole, untrimmed ("PSMO") tenderloin and trimming it yourself usually costs much less per pound than buying it trimmed.
Parts of a whole tenderloin
| Part | What it is | Use |
|---|---|---|
| Head (butt) | The thick end | Roasts, thick steaks |
| Center cut | Even, round middle | Chateaubriand, filet mignon |
| Tail | Thin end | Tuck under or cut for stir-fry, stroganoff |
| Chain | Fatty side muscle | Trim, then grind or use for skewers |
| Silver skin | Tough membrane on top | Remove |
Step by step
- Unwrap, drain and pat dry.
- Remove loose fat by hand and with the knife tip.
- Separate the chain. Pull the long side muscle away; it peels off along a natural seam. Cut it free.
- Remove the silver skin. Slide the knife under one end, make a tab, hold it tight and cut along it with the blade angled slightly upward. See how to remove silver skin.
- Deal with the tail. Fold it under and tie it, or cut it off for another dish.
- Tie the roast every 1½–2 inches with butcher's twine so it's an even thickness.
- Or cut steaks: 1½–2 inch filets from the center with a long slicer.
Our picks
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. For silver skin and chain.
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A tougher, budget-friendly option.
Slicing & Carving Knife 12", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. For cutting clean filet steaks.
Cooking
Sear, then roast to your preferred doneness and rest before slicing. USDA lists 145°F with a 3-minute rest as the safe minimum for whole beef cuts; many cooks serve tenderloin medium-rare. Slice with a long, sharp blade in single strokes.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you trim a beef tenderloin?
Remove loose fat, separate the chain, take off the silver skin, then fold the tail under and tie the roast. A thin boning knife like the Dalstrong Shogun Series 6" Boning Knife ($119) works best.
What is the chain on a tenderloin?
A fatty side muscle that runs along the tenderloin. Trim it off and use it for grinding or skewers.
Is it cheaper to trim your own tenderloin?
Usually. Untrimmed whole tenderloins typically cost less per pound than trimmed ones.
Should you tie a beef tenderloin?
Yes, for roasting. Tying makes it an even thickness so it cooks evenly.
