Lancaster, let's cook!

Breaking down a whole beef tenderloin (often called a PSMO—Peeled, Side Muscle On) can feel like performing surgery on a very expensive patient. But once you get the hang of it, you’ll realize it’s the best way to get steakhouse-quality cuts for a fraction of the price. Here is how I tackle the process to get a beautiful roast and a stack of perfect filets. The Prep: Tools and Setup Before you touch the meat, make sure your station is ready. You don’t want to be hunting for a bowl when your hands are covered in beef fat. A sharp boning knife: This is non-negotiable. You need a thin, flexible blade to navigate the curves and get under the silver skin. Large cutting board: Give yourself plenty of room. A "scrap" bowl: Keep your trimmings for stocks or grind. Paper towels: Pat the tenderloin bone-dry. A slippery roast is a dangerous roast. Step 1: Removing the Chain The chain is that long, fatty strip of meat running down the side of the tenderloin. Locate the loose strip of mea...