How to Cut a Whole Beef Tenderloin into Filet Mignon

Butchering a whole beef tenderloin at home can save you up to 50% vs. pre-cut steaks — and you get thick, restaurant-style filet mignon tailored to your liking.

🧰 Tools You’ll Need
✓ Boning knife (flexible, 6”)
✓ Chef’s knife
✓ Non-slip cutting board
✓ Kitchen twine
✓ Paper towels
✓ Freezer-safe wrap or vacuum sealer
✓ Gloves (optional)

⚠️ Safety Tips
• Cut away from your body using slow, steady strokes
• Keep knives sharp
• Place a damp towel under your cutting board
• Chill the tenderloin for 30 mins to firm it up before slicing

🔪 Step-by-Step Breakdown

1. Trim the Chain & Silver Skin
Lay the tenderloin flat. Remove the “chain” (fatty strip along the side) with your boning knife. Then carefully slide the blade under the silver skin and peel it away.

2. Remove the Head & Tail
Trim off the thicker head and the tapered tail for even steaks. Save them for stir-fries, tartare, or grinding into burgers.

3. Slice the Center Cut
With the center portion, cut 1.5–2 inch medallions for filet mignon. Use a chef’s knife for clean, straight cuts.

4. Tie for Uniformity (Optional)
Tie any uneven filets with kitchen twine for better shape and even cooking.

5. Save the Trimmings
Render fat trimmings in a pan for delicious beef tallow. Use leftover pieces for skewers or ground beef.

🥩 Pro Tip: Dry Age Briefly
Place filets on a rack, uncovered, in the fridge for 24–48 hours. This intensifies flavor and improves crust when searing.

🔥 Cooking Tip: Reverse Sear
Slow-roast at 225°F until the internal temp hits 115°F, then sear for 90 seconds per side in a hot cast iron pan for a perfect finish.