How to Cut Filet Mignon Steaks at Home

Table of Contents

1. Introduction
2. Understanding the Anatomy of a Beef Tenderloin
3. The Economic and Quality Benefits of DIY Butchery
4. Essential Tools for Precision Butchery
5. Preparing the Tenderloin: The "Cleaning" Phase
6. How to Cut Filet Mignon Steaks: The Portioning Process
7. Maximizing the "Extras": The Head, Tail, and Chain
8. Storage and Food Safety Basics
9. Culinary Preparation: Bringing Out the Best in Your Steaks
10. Exploring Other Premium Options
11. Conclusion
12. FAQ

Introduction

Have you ever stood at a high-end butcher counter, eyes widening at the price per pound for a center-cut filet mignon? It is a moment of culinary conflict: the desire for that buttery, melt-in-your-mouth texture versus the reality of a grocery budget. But what if you could bypass the premium markup and gain total control over your steak dinner by performing the butchery yourself? Learning how to cut filet mignon steaks from a whole beef tenderloin is not just a money-saving tactic; it is a rite of passage for any serious home cook or professional chef who values the "source to table" philosophy.

The beef tenderloin is arguably the most prized muscle on the entire animal. Nestled deep within the hindquarter, this muscle—scientifically known as the psoas major—does very little physical labor. Because it isn't subjected to the constant movement and weight-bearing of the legs or shoulders, it develops almost no tough connective tissue. This anatomical fluke results in a texture so tender it can often be cut with a butter knife. However, this tenderness usually comes with a trade-off in flavor compared to hard-working cuts like the ribeye. This is why sourcing premium, well-marbled beef is essential to ensure your home-cut steaks are as flavorful as they are soft.

In this guide, we will break down the entire process of transforming a whole tenderloin into restaurant-quality portions. You will learn how to identify the different parts of the muscle, the specific tools required for a clean cut, the technique for removing the stubborn silverskin, and how to portion the center-cut Chateaubriand into perfect medallions. We will also explore how to utilize every scrap of the tenderloin, from the "chain" to the "tail," ensuring that nothing goes to waste.

Whether you are preparing for a romantic dinner, a holiday gathering, or simply want to stock your freezer with the highest quality beef, mastering this skill empowers you in the kitchen. By the end of this article, you will have the confidence to select a whole sub-primal cut and turn it into a series of exquisite meals. We are here to bridge the gap between the professional butcher shop and your home kitchen, ensuring that every steak you serve is a testament to quality and craftsmanship.

Understanding the Anatomy of a Beef Tenderloin

Before you pick up a knife, it is vital to understand what you are working with. A whole beef tenderloin, often referred to in the industry as a "PSMO" (Peeled Side Muscle On), is a long, tapered muscle. It consists of several distinct sections that vary in shape and culinary use. If you are browsing our Beef Collection, you will see various cuts that originate from this area, but seeing it as a whole piece provides a fascinating look at bovine anatomy.

The Head (or Wing)

The thickest end of the tenderloin is known as the head or the wing. This part is actually a separate muscle that sits adjacent to the main tenderloin body. While it is just as tender as the rest of the cut, its irregular shape makes it difficult to cut into traditional, round filet mignon steaks. Instead, the head is often used for petite steaks, small roasts, or high-end stir-fry meat.

The Chateaubriand (Center Cut)

This is the "gold standard" of the tenderloin. The center section is uniform in thickness and diameter, making it the ideal source for those iconic, barrel-shaped filet mignon steaks. When you see a Filet Mignon (10 oz) or a Filet Mignon (8 oz) in our shop, it is typically sourced from this premium center portion.

The Tail

As the muscle moves toward the front of the animal, it tapers into a thin "tail." Like the head, the tail is exceptionally tender but lacks the thickness for a standard steak. This section is perfect for steak tips, beef stroganoff, or a luxurious steak tartare.

The Chain

Running along the entire length of the tenderloin is a thin, fatty strip called the chain. It is separated from the main muscle by a layer of fat and connective tissue. While the meat within the chain is tender, it is encased in so much gristle and fat that it requires significant cleaning. Most butchers remove this entirely before sale, but when you buy a whole tenderloin, the chain is a bonus "chef’s snack" or a great addition to a grind for premium burgers.

Section Summary: The tenderloin is composed of the head, the center-cut Chateaubriand, the tail, and the chain. Each part offers varying thicknesses and shapes, but all share the signature tenderness that makes this cut world-famous.

The Economic and Quality Benefits of DIY Butchery

Why should you learn how to cut filet mignon steaks yourself? The primary driver for most is the significant cost savings. When you purchase individual steaks, you are paying for the butcher’s time, the shop’s overhead, and the loss of weight from the trim. By purchasing a whole tenderloin through our Home Delivery service, you are effectively buying in bulk at a lower price per pound.

Beyond the financial aspect, there is the matter of quality control. When you butcher at home, you decide exactly how thick each steak will be. If you prefer a massive, steakhouse-style Bone-In Filet Mignon (14 oz), you can cut it that way. If you prefer smaller, 6-ounce portions for weeknight meals, the choice is yours.

Furthermore, you get to handle the "scraps." In a commercial setting, the chain and tail might be tossed or ground up with other lower-quality cuts. In your kitchen, those tender morsels can be saved for a high-end breakfast hash or a decadent stew. You are maximizing the value of the animal and ensuring that the premium price you pay for the beef results in 100% utility.

Section Summary: Cutting your own steaks saves money, allows for custom portion sizes, and ensures that high-quality trimmings are utilized in your own recipes rather than discarded.

Essential Tools for Precision Butchery

You do not need a specialized butcher shop to successfully portion a tenderloin, but you do need the right tools. Using the wrong knife can lead to ragged edges, wasted meat, and even injury.

The Boning Knife

A flexible boning knife is the most important tool in your arsenal. The thin, slightly curved blade allows you to navigate the contours of the meat and get underneath the silverskin without gouging the expensive muscle underneath. The flexibility is key when you are following the natural seams between the chain and the main body of the tenderloin.

The Chef’s Knife or Slicer

While the boning knife handles the "cleaning" phase, a long, sharp chef’s knife or a dedicated slicing knife is better for the final portioning. You want a blade long enough to cut through the entire thickness of the Chateaubriand in one or two smooth strokes. This prevents the "sawing" motion that can create an uneven surface on your steaks.

Cutting Board and Prep Materials

Use a large, stable cutting board—ideally one with a juice groove, though the tenderloin is relatively lean. Keep a stack of paper towels nearby. One of the biggest challenges in butchering is a slippery piece of meat. Patting the tenderloin dry before you begin provides a better grip and safer cutting environment.

Section Summary: A flexible boning knife for trimming and a long chef’s knife for portioning are essential. Always start with a dry surface and sharp blades to ensure safety and precision.

Preparing the Tenderloin: The "Cleaning" Phase

Once you have unboxed your whole tenderloin from our Shop, the first step is cleaning. A "PSMO" tenderloin arrives with a fair amount of surface fat and the dreaded silverskin.

Step 1: Drying and Assessment

Remove the tenderloin from its packaging and pat it thoroughly dry with paper towels. Lay it out on your cutting board and identify the head, the tail, and the chain. Take a moment to feel the muscle; you can easily sense where the fat ends and the lean meat begins.

Step 2: Removing the Chain

The chain is usually loosely attached. You can often start separating it simply by using your fingers to pull it away from the main body. If it resists, use your boning knife to lightly score the fat connecting the two. Once removed, set the chain aside. We will discuss what to do with these "bonus" pieces later.

Step 3: Tackling the Silverskin

Silverskin is a tough, iridescent connective tissue that does not break down or melt during cooking. If left on the steak, it will shrink and cause the meat to curl, and it will be chewy and unpleasant to eat.

To remove it, slide the tip of your boning knife just under the silverskin at one end (usually near the middle of the tenderloin). Angle the blade slightly upward, away from the meat. Holding the loose end of the silverskin with your other hand (use a paper towel for grip if it’s slippery), slide the knife along the length of the muscle. If done correctly, you will remove a thin strip of silverskin with almost no meat attached. Repeat this process until the entire top surface of the tenderloin is deep red and clean.

Section Summary: Cleaning involves removing the chain and meticulously stripping away the silverskin. Proper silverskin removal is the difference between a tough steak and a professional-grade filet mignon.

How to Cut Filet Mignon Steaks: The Portioning Process

Now that your tenderloin is cleaned and trimmed, it is time for the main event: portioning. This is where you decide the character of your meals for the coming week or special occasion.

Step 1: Squaring Off the Ends

The tenderloin is a tapered muscle, meaning the ends are much thinner than the center. To get those perfect, uniform filet mignon steaks, you first need to "square off" the center section. Cut off the head and the tail at the points where the muscle begins to significantly narrow. You are now left with the Chateaubriand—a perfect cylinder of beef.

Step 2: Determining Thickness

Standard filet mignons are usually cut between 1.5 and 2 inches thick. Because the filet is so lean, a thicker cut allows you to achieve a beautiful crust on the outside without overcooking the delicate interior. If you cut them too thin, the steak will likely reach medium-well before you’ve developed any meaningful sear.

Step 3: The Vertical Cut

Place your non-cutting hand on top of the meat to steady it. Using your chef’s knife, make a clean, vertical slice through the Chateaubriand. Try to use long, smooth strokes. If you find the meat is too soft and "squishing" under the knife, you can place the tenderloin in the freezer for about 15–20 minutes to firm it up before cutting. This is a pro tip used by many chefs to ensure perfectly flat surfaces on their steaks.

Step 4: Tying (Optional)

Because the tenderloin is a very soft muscle, the steaks may lose their round shape once cut. To maintain that classic "barrel" look, you can tie a piece of butcher’s twine around the circumference of each steak. This holds the muscle fibers together during the sear, ensuring even cooking and a beautiful presentation.

Section Summary: Square off the center section, cut steaks to a 1.5–2 inch thickness using smooth vertical strokes, and consider tying them with twine to maintain their iconic shape.

Maximizing the "Extras": The Head, Tail, and Chain

One of the joys of learning how to cut filet mignon steaks is the bounty of "bonus" meat you receive. A 5-pound tenderloin might yield 3 pounds of center-cut steaks, but those remaining 2 pounds are still incredibly valuable.

The Head and Tail

The head can be tied into a small "Chateaubriand roast," which is perfect for a Sunday dinner for two. Alternatively, slice the head and tail into 1-inch cubes for the most luxurious beef tips you’ve ever tasted. Because this meat is just as tender as the center cut, it only needs a quick sear in a hot pan.

The Chain and Trim

The chain requires the most work, as you need to trim away the heavy fat and connective tissue to find the small nuggets of meat inside. Once cleaned, this meat is ideal for grinding. If you have a meat grinder at home, try mixing tenderloin trim with a bit of Boneless New York Strip Steak (14 oz) fat. The result is a burger that rivals any high-end steakhouse offering.

Section Summary: Don't discard the head, tail, or chain. These pieces can be used for roasts, steak tips, or premium ground beef, ensuring you get the most out of your purchase.

Storage and Food Safety Basics

When you are handling such a premium product, proper storage is paramount. If you aren't cooking your freshly cut steaks immediately, you need to preserve their quality.

Short-Term Refrigeration

Freshly cut steaks can stay in the refrigerator for 2–3 days. Store them in the coldest part of the fridge, ideally on a wire rack over a tray to allow air circulation, or wrapped tightly in butcher paper. Avoid letting the meat sit in its own juices, as this can lead to surface spoilage.

Long-Term Freezing

If you have portioned a large tenderloin for future use, vacuum sealing is the best method. Removing the air prevents freezer burn and keeps the meat tasting fresh for months. If you don't have a vacuum sealer, wrap each steak tightly in plastic wrap, then in a layer of aluminum foil, and finally place them in a heavy-duty freezer bag.

Defrosting

Always defrost your steaks in the refrigerator. This slow process (usually 12–24 hours) allows the ice crystals to melt without damaging the cellular structure of the meat, preserving that signature tender texture. Never defrost premium beef in a microwave or in hot water.

Section Summary: Store steaks in the fridge for up to 3 days or vacuum seal and freeze for long-term use. Always defrost slowly in the refrigerator to maintain quality.

Culinary Preparation: Bringing Out the Best in Your Steaks

You’ve done the work of butchering; now it’s time to cook. Because the filet mignon is lean, it requires a different approach than a highly marbled Bone-In Ribeye (22 oz) or a Tomahawk.

Seasoning

Less is often more with a filet. A generous coating of kosher salt and freshly cracked black pepper is usually all you need. The salt helps create a dry surface, which is essential for a good sear. For an added layer of flavor, consider a "butter baste" toward the end of cooking with garlic, thyme, and rosemary.

The Sear and the Oven

The most effective way to cook a thick-cut filet is the sear-to-oven method.

1. Get a cast-iron skillet ripping hot with a high-smoke-point oil (like avocado or grapeseed oil).
2. Sear the steak for 2–3 minutes per side until a deep brown crust forms.
3. Transfer the skillet to a 400°F oven until the internal temperature reaches your desired doneness (130°F for medium-rare).

The Importance of Resting

This is the step that most home cooks skip, much to their detriment. When meat cooks, the muscle fibers contract and push moisture toward the center. If you cut into the steak immediately, those juices will run out onto your plate, leaving the meat dry. Let your filet mignon rest for at least 5–10 minutes. This allows the fibers to relax and reabsorb the juices, ensuring every bite is succulent.

Section Summary: Season simply, use a sear-to-oven method for thick steaks, and always allow the meat to rest before serving to preserve its moisture.

Exploring Other Premium Options

While the filet mignon is the king of tenderness, your culinary journey doesn't have to stop there. Sometimes you want the rugged flavor of a 36 Ounce Porterhouse, which actually contains a portion of the tenderloin on one side of the bone. Other times, the intense marbling of a Wagyu Flat Iron might be what you crave.

For those who enjoy the ritual of the grill, a Côte de Boeuf or a Boneless Ribeye (Prime, 16 oz) provides a different texture and fat profile that stands up well to open flames. And for quick weeknight meals, the Outside Skirt Steak (8 oz) offers an incredible depth of flavor that is perfect for fajitas or salads.

Diversifying your steak repertoire allows you to appreciate the unique characteristics of each cut. However, the skills you learned today—identifying muscles, removing silverskin, and precision portioning—apply to almost every premium cut you will find in our Beef Collection.

Section Summary: Expand your horizons by trying different cuts like Porterhouse, Wagyu, or Ribeye, applying your new butchery skills to enhance every meal.

Conclusion

Mastering how to cut filet mignon steaks is a transformative skill that elevates your status in the kitchen. It moves you away from being a mere consumer and toward being a craftsman who understands the anatomy, value, and preparation of fine meat. By purchasing a whole tenderloin and performing the butchery yourself, you not only save money but also ensure that every meal you serve is tailored to your exact preferences.

From the initial cleaning of the PSMO tenderloin to the precision of the Chateaubriand cut and the creative use of the trimmings, every step in this process is an investment in culinary excellence. You now know how to select the right tools, handle the meat with safety and respect, and cook it to perfection. This knowledge allows you to turn a simple dinner into a restaurant-quality experience for your friends and family.

We invite you to put these skills to the test. Visit our Shop to explore our full Beef Collection, featuring everything from whole tenderloins to specialized cuts like the Tomahawk. With our reliable Home Delivery service, the finest ingredients are just a few clicks away. Whether you are planning a grand celebration or a quiet, high-quality meal at home, Land and Sea Delivery is your partner in bringing the best of the land and sea to your table.

FAQ

Is it hard to remove the silverskin?

It requires a sharp knife and a bit of patience, but it is not difficult. The key is to keep the knife blade angled slightly upward against the skin so you don't dig into the meat. Using a paper towel to grip the slippery skin also makes the process much easier.

What is the difference between a tenderloin and a filet mignon?

The tenderloin is the name of the entire muscle. Filet mignon refers specifically to the steaks cut from that muscle, particularly the center and smaller end. Think of the tenderloin as the whole piece and the filet mignon as the individual servings.

Can I freeze the steaks after I cut them?

Yes! In fact, buying a whole tenderloin and portioning it for the freezer is a great way to save money. For the best results, use a vacuum sealer to prevent freezer burn. If you don't have one, wrap the steaks tightly in plastic wrap and then foil.

How thick should I cut my filet mignon?

For the best results, aim for 1.5 to 2 inches. This thickness allows you to get a great sear on the outside while keeping the inside rare or medium-rare. Thinner steaks tend to overcook too quickly.

What should I do with the "chain" meat?

Don't throw it away! While it has a lot of fat and gristle, there is tender meat inside. Clean it up and use the meat for stir-fry, steak tips, or grind it up for the best burger you’ve ever had.

Do I need to tie my steaks with string?

Tying is optional but recommended. Because the tenderloin is so soft, it can flatten out or lose its shape. A simple piece of butcher’s twine helps the steak stay tall and round, which helps it cook more evenly and look better on the plate.

How do I know if I’m buying a good tenderloin?

Look for "PSMO" (Peeled Side Muscle On) for the best value. Check for good marbling (the small white flecks of fat) even though the tenderloin is a lean cut. The meat should be a deep, vibrant red, and the packaging should be tight with no excess liquid. Sourcing from a trusted provider like Land and Sea Delivery ensures you are starting with a premium product.