A Quick Heads Up
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So my husband and I broke down and bought a Sam’s Club membership today – all to gain access to the most wonderful piece of meet possibly found on Bos taurus (that’s a cow for those who dont speak science ;)) – the Tenderloin.
Now at my local Sam’s club the entire Tenderloin was about 60 dollars ($10.98/lb) – but as you can see in a few paragraphs this broke down to quite a lot. Not to mention that it is easily twice as expensive at your typical grocery store. We first learned about the beauty that is the beef tenderloin from our favorite tv chef – Alton Brown. He had a show from 1999-2012 on Food Network called “Good Eats” which was an artful blending of food science and cookery wizardry. He combined education of both the background of a dish or cooking style with education of the techniques needed for mastery and gave you a couple of inevitably delicious recipes to practice with all in a 21 minute episode. I could literally marathon that show for hours at a time and never get bored.
There are two episodes – Tender is the Loin I & II (aptly named eh?) – which both instructed us on proper butchery technique as well as provided some awesome recipes for our prize. All in all once you have broken down the tenderloin you are left with the following:
- 8-12 Filet Mignon’s (1.25″ thick)
- 1 Chateaubriand
- The Chain
- Beef Scraplets – save these for broth making!
How many filets you get depends on the size of tenderloin you purchase – we could have easily gotten a tenderloin that was about a pound more but we figured we can always go get another one when we finish this one. The ~6lb’er got us 8 filets and all together each cost about 6 bucks (with the Chateau and the Chain costing about 12 total however you would break that down).
Anyways this post was just to encourage you not to be afraid to butcher your own tenderloin – go forth and cut up that meat! The videos are linked below just to guide you young butcher padawans.