Breaking down a whole beef tenderloin

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.

1. Locate the loose strip of meat attached to the side.
2. In many cases, you can actually pull most of it away with your hands.
3. Use your knife to cleanly detach it where it meets the main muscle.

Pro Tip: Don't throw this away! It’s fatty and delicious. Trim the heavy fat off later and use the meat for stir-fry or high-end ground beef.

Step 2: Cleaning the Surface Fat

With the chain gone, you’ll see large clumps of white fat on the exterior.

1. Use your non-dominant hand to pull the fat away from the meat.
2. Gently use your knife to "tickle" the fat off, keeping the blade angled slightly up so you don't gouge the expensive tenderloin muscle.

Step 3: Removing the Silver Skin

This is the most important part. The silver skin is a tough, connective tissue that won’t break down during cooking.

1. Find the edge of the silver skin. Slip the tip of your boning knife just underneath it.
2. Angle the blade slightly upward toward the skin, not the meat.
3. Slide the knife down the length of the muscle. You should end up with a thin, translucent strip of skin and almost no wasted meat. Repeat until the entire top of the tenderloin is clean.

Step 4: Separating the Roast (The "Butt" End)

The tenderloin has a thick end (the head or butt) and a tapered end (the tail).

1. The thickest part often has a natural separation. I like to cut the "head" off entirely to use as a Chateaubriand roast.
2. This leaves you with the "barrel" or the center-cut, which is where the uniform filets live.

Step 5: Slicing the Filets

Now for the satisfying part. We’re aiming for 9 to 10 consistent steaks.

1. The Tail: Slice off the very thin, tapered end. This is too small for a steak, so save it for steak tips.
2. The Center-Cut: Starting from the cut you made at the "head," slice steaks approximately 1.5 to 2 inches thick.
3. To ensure 9 or 10 slices, keep them uniform. If the barrel is shorter, go a little thicker; if it's longer, you can lean toward the 1.5-inch mark.
4. As you get toward the tail, the diameter will shrink. You can "butter-fly" these smaller end pieces to give them more surface area.

The Final Yield

When you're done, you should have:

• 1 Large Roast (from the thick head).
• 9–10 Center-cut Filets.
• The Tail (for tips).
• The Chain (for grind or stir-fry).

I aim for steaks about 1.5 to 2 inches thick. Consistent thickness means they all cook at the same rate. Congratulations! You’ve just butchered a whole tenderloin like a absolute pro.

If you're still a bit confused, this video is an excellent how-to.