Be economical! Buy a whole beef tenderloin & clean and portion it yourself. You can freeze some of the cuts for an impromptu fancy meal. To prepare the beef tenderloin, place paper towels under the meat to catch any blood that may come out. First remove the silver skin, the iridescent connective tissue that is tough and inedible. Next, separate the cap. This is a great piece of meat for stir fry. You will need a knife to completely separate the meat. The head also needs to be removed. Be careful to follow the shape of the tenderloin. Cut off any remaining large pieces of fat or silver skin. Always cut the steaks against the grain. Cut the steaks all the same thickness for even cooking. Do not saw the meat! Use easy, clean motions. Near the end of the tenderloin, slice thinly for lovely stir fry meat. Remove any excess fat from the head. You should be able to get a couple of small steaks from here.
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