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Beef: Hindquarter, Short Loin Section, Tenderloin
Appears in
By Ryan Farr
Published 2011
Remove the tenderloin from the short loin, starting along the chine bone and keeping one side of your knife touching the bone at all times.
Carefully, with almost a rolling motion, peel back the tenderloin.
Finish removing the tenderloin.
Remove a good amount of the cluster fat from the tenderloin, but also leave on a generous amount of fat for great flavor. You can trim it off before serving.
Remove any tough, thick, sinewy pieces from the tenderloin.
Remove more of the sinews and silver skin.