Cut your own filet mignon! Step by step Chef David will show you how!

Chef David shows you how to clean, trim and cut your own filet mignons out of a whole loin. This will save you tons of money and you will gain a new skill to impress your dinner guests.

[sticky]

Spent years trimming these as a butcher, the sliver skin (fascia) I’d normally remove by placing the tip of a boning knife about an inch or so across the fascia and loosen the end off then move the knife in one motion from the head of fillet down towards the tail so it goes with the grain of the tissue, that should mean no muscle tissue left on the fascia itself, that’s where the money is. 😉

[brucelynn]

Thank you Chef for the video. We are all learning and growing in the kitchen. That said, a few things to mention. If you weigh the entire trimmed tenderloin before you cut portions you’re going to establish a net weight that will give you the portions to prepare based on your serving size. One other thing, the sections of the whole tenderloin are as follows. The Pave section located at the top of the loin with hanging tender also know as the roasting portion. The Château portion which is the barrel cut from the center section. Finally the tail section. Proper knife selection, technique and skill yield the return on investment in a restaurant. Practice makes perfect. Keep up the good work Chef! Cheers 🍻

[Chango]

Beautiful, I just bought my first filet loin and looking to clean it up. Thanks for the video! You make it look so easy 😭😭

[gsmith]

Nailed it. At 55 I’ve trimmed a lot of these and you know your filet! Nooice! I like to wrap in plastic wrap and twist the ends and then cut into filets. Just my thing. This was awesome, as expensive as this is we can’t F this up! Cheers!

[MB-wznn]

I learned something new that you can use a Glestain Sujihiki in slicing meat specially beef not just the cooked roasts. I tend to use Glestain prepping potatoes, carrots, other starchy vegetables since they don't stick. You have great technique which I appreciate you shared and I definitely will make use of this tutorial video. Thank you so much for sharing.

👍👍

[kellyhinson]

Thank you for a quick and easy demo. This is my second time attempting to breakdown a whole tenderloin (we aren't talking about the first time). I found your tips on dealing with the Chateaubriand end particularly helpful. I still need lots of practice but as I'm using choice and not 30 day dry aged prime 😂.

[seansnead]

Thanks Chef David, I bought one to make a wellington for Xmas, and this helped me trim it beautifully.

[KindlySo]

Thanks so much! I will watch a couple times more before I start on that lovely beef tenderloin, I purchased Tuesday for Thanksgiving! ❤

[mattypants]

This guy knows his filet. There are a lot of people commenting that he's not doing it right or taking too much. They're proving they know nothing about trimming meat or cooking. Anyone who can actually cook, whether a pronor a home pro knows, he did this perfectly. The bits that come off go to stock or for flavor also, no kitchen wastes. Great video

[lawriefoster]

Chef...beautifully explained and shown. Cooking my first filet for
Christmas. Thank you and a wonderful Christmas and New Years!!

[RossPotts]

Man, the first 3 minutes of knife work is awesome! That knife just glides and cuts so nicely!

[stillcamillus]

i was all prepped to trim a loin after watching many a video. Stew Leonard's offer free butchering. I watched them trim the loin I picked out and it was like watching an artist work. maybe I'll do it someday, but not gonna complain about free butchering.

[miami-blac]

That knife is razor sharp. I attempted this before and I didn’t do to bad of a job for my first try but your work is masterful.

[pato]

i looked up a bunch of these videos cause someone asked what i do with the chain and i had no idea what that was. Been cutting and packaging tenderloins from different suppliers for personal use for like 5 years and never saw that before. Maybe different countries butcher differently but my tenderloins just come with a little bit of silver skin. There's not even that much fat on it but the marbling is slightly better.

[chitownCookin]

i've been buying whole tenderloins for several years and, though i've gotten more adept at it, it's good to watch a great video like this one to gain another tip or two to tweak my technique. as a result, i've added beef wellington and chateaubriand to my repertoire, in addition to the good old filet fired up in the cast iron or on the grill.

[roberttaylor]

Good job, the two you put twine on were prime for a bacon wrapping. I used to cut meat for a restaurant many years ago, we used knives that weren't that wide, seemes to make it easier to get under the silver skin.

[biggianthead]

I use the chain and other pieces of meat to make a pan sauce. Absolutely savory sauce... and as the chef...I get to savor that meat...super tender

[jetme]

Great knife skills David. And a sharp knife to make it happen.

[kimfromnewzealand]

Wow they are Huge slices!
Best thing is to have an extremely sharp knife. Will make this easy 😁

[animallovefest]

Wow! I never realized that's where the filet mignon came from. Thank you! I thoroughly enjoyed the video... You really did a great job at explaining exactly where, and how. I love that... When there's no questions necessary.

Now, I'm going to look for the video of you cooking it lol

Thank you, Christina & The Animal Love Fest 😽😽😽🐺🐰💋 (who will surely enjoy me cooking this lol)