Originally Posted by Wampus
First, do you always part out the tenderloin like that?
I assumed I'd just take it out of the cryo and trim the fat off and cook it. Do you see an issue with this? Do you use all the parts to cook the same? Just the "big ones"? If you don't cook the "chain" and "small end tip", what do you do with them?
Thanks Wayne. As always.....GREAT advice.
You want to trim it so it cooks nice and evenly. The tip at the end can be folding back on itself to give you even thickness throughout.
If you ever went to a Not-top-shelf steakhouse and had a filet that had a chunk hanging on by fat and grizzle, that is an untrimmed filet. I think you get a much better product properly trimming it down.
Alton Brown did 2 episodes on tenderloin, and saved the chain to cook on a flat top to make cheese steaks.