Home Cooking

Here's how I use my whole beef tenderloins... (Some dry aging pics included)

lucidz | Apr 28, 2008 01:18 PM

I don't know if you guys are like me, but every month, one of my favorite things to do is to go buy a whole beef tenderloin. I prefer 6-7 lbs.

Basically I use the entire tenderloin for a bunch of different meals.

I basically make them into the following:
2 pre-cut filet mignons.
1 chateaubriand
1 full meal worth of fajita meat
a lot of saved fat, trimmings for glazing pans
and finally,
1 half of the tenderloin for dry aging...

( I apologize, these first pics are with crappy camera phone but you get the idea.)

First off you see the whole tenderloin...

Heres the portion which will be dry aged, already wrapped and ready to go.

Heres the dry aged meat's home for the next 3 weeks.Notice the drain pan and thermometer for accuracy.
Here you see the chateaubriand, the filets, the fajita meat and my saved fat and trimmings:

Finally, my favorite part, the result of the dry aging. (Here the pics get better)

Notice the nasty brown cruddy exterior? By this point (it was 25 days last time for this batch) it was brown, hard to the touch, and almost furry...

I was able to get enough small chunks for a nice beef tips meal, plus 4 6-8 oz filets.

Here is the final result of the first two filets we ate from this round:

So anyways, I'm half posting to get feedback on my own usage, and half to see what you guys use your big cuts of meat for.

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