How to cut (fabricate) beef tenderloin into steaks

Learn how to hand cut your own steaks from a whole beef tenderloin.
Music:
Get it started by Chan Redfield
Royalty free music library
Rock Party by Chan Redfield
Royalty free music library
Get it going by Chan Redfield
Royalty free music library
Shot with Sony a5100

[@SandyShonfield]

Hey Nikki! I have watched your video at least 5 times in the last couple days and cut up 2 tenderloins which were the same price as bottom rounds! Because of you I did a fabulous job and I'm super stoked. Thanks so much. You're awesome.

[@NikkiTalksFood]

So glad to read this! Keep on cooking! -chef Nikki

[@susansternfeld2094]

My husband followed your instructions to a tee and never had a more perfect outcome. Finally used the "chain" instead of throwing it out. Thank you. Fabulous teacher.

[@NikkiTalksFood]

Very cool! So glad you liked the tutorial! Thanks for watching, don’t forget to subscribe, like, and share!

[@rebeccacass4915]

I love your videos, thank you for being thorough and talking to us like people!! LOL. cuz we don't know the lingo! I learn a lot from you!

[@NikkiTalksFood]

Thank you for watching! That’s my goal, to teach you how to cook like a pro!!!

[@deniseorourke2850]

Love love it! Great tutorial on prepping a tenderloin.

[@NikkiTalksFood]

Denise ORourke thank you for watching!

[@lindadabill796]

Simple! Easy! What more could you ask for! Thank you Nikki!

[@NikkiTalksFood]

Thank you for watching Linda!!!

[@chrisburk1782]

Awesome to actually see it done. I purchased a Choice Beef Tenderloin at Costco and cut it up for Filet Mignon. Although I was successful, I could have done a better job. Watching you do it, makes sense...and I look forward to tackling this job with a bit more finesse.

[@NikkiTalksFood]

That is fantastic!!! So glad to hear you were successful. It took me years of practice to master meat fabrication. Reach out if you ever have questions! Please share the video if you liked it! Cheers!

[@NikkiTalksFood]

Awesome Chris! Thanks for watching! It’s so satisfying to cut your own steaks🎉

[@cgmac2931]

Thanks for the great video! I was uncertain of what to do with this beautiful and expensive tenderloin and it saved me from ruining it. I used the tips to make some sure fryer steak bites tonight.

[@NikkiTalksFood]

Thanks for the feedback! Those steak bites sound yummy!

[@KIRIAKOOUTDOORS]

Thank you! I watched 4 different tenderloin butchering videos and this one was definitely the best on.

[@NikkiTalksFood]

Right on thanks for watching! Don’t forget to subscribe, like and share!!!

[@heatherrose9746]

Agreed- I watched Mountain Kitchen which was pretty good, but Nikki focused more on the money savings which was my goal. Thanks- She's funny too. :)

[@jaydenmichael9635]

It has been nearly 15 years since I last did this in a restaurant, and I realized after trying to do so from memory the other night that I needed a refresher. Appreciate the video! My next go is going to be a lot faster, and much cleaner cuts!

[@NikkiTalksFood]

Thanks for watching! You’ll get back in the swing in no time!

[@yvonnevelez2464]

Great to see your doing what you love !!

[@NikkiTalksFood]

+Yvonne Velez thank you!

[@DanielPineau]

Great explanation, Nikki!

[@chrishussey3219]

I never comment on such things. But thanks to you, I just trimmed the 2 best looking tenderloins of my life!

[@NikkiTalksFood]

Chris that’s amazing news! I am so happy came across my video! Thanks for watching!

[@jamesdecarlo2010]

Excellent, mine came out perfect! Thank you for the lesson.

[@NikkiTalksFood]

Glad to hear it!!!!! Please subscribe, like, and share!!! Thank you for watching. I’ll be live streaming Tanzanian Coconut Curry chicken stew tomorrow at 6:30 pm EST. The ingredients are listed on my Facebook page Nikki Talks Food if you’d like to cook along with me! Cheers!

[@NikkiTalksFood]

Hey James! Keep your eyes peeled for a shoutout in my next video!

[@mirandabeechey7406]

Hello there, Nikki! My bf brought home a vac packed beef tenderloin, and just chucked it in my kitchen fridge, on top of all my fruits and veggies!!!! Ahhhhh! I, too, am a chef. Since I was laid off from the catering company I worked for, (on March 20th, 2020), due to the Covid-19 pandemic, I feel like I'm starting to get a little out of practice. Therefore, I thought maybe it would be a good idea, if I watched a video online to refresh my brain, as to how to fabricate it into steaks to vac pack again to store in my freezer. Your video was very helpful. I also really liked how you included the food costing aspect in your video as well. This would be very helpful for those out there, who are also currently unemployed, to save money while shopping to feed their families......Thanks for sharing your knowledge! Wishing you the best, in this unprecedented time.

[@NikkiTalksFood]

Hi Miranda! Thank you for watching my video! I was laid off in March 20th as well but thankfully back to work at the end of August. I want you to know I completely empathize with what you’re going through and I’m sending to you for keeping up your skills! As for your boyfriend, he deserves a write up for sanitation and as punishment he needs to clean the walk-in (your fridge) and if he wants to complain, send him to HR where he can cry rivers to a lady named Janet, who will in turn ask him “but does meat belong on top of fresh vegetables?” Hahahaha! Have a great day and please share my videos! -Nikki

[@glenchatelain3067]

Excellent job Chef! You made it look easy for us home cooks to now enjoy an affordable luxury.

[@NikkiTalksFood]

Thank you! I’m glad you liked the video! Don’t forget to subscribe!!! 😉

[@NorthFloridaOutdoorsman]

Thanks for the video from panama city fl

[@dyates6380]

Great job. Very informative and to the point. I've watched several other videos and although they were thorough in the description part of it, they tended to be way too drawn out and overly explanatory.

[@billb8744]

Thanks, nice job.

[@NikkiTalksFood]

Thank you!

[@JasonBolte]

Loved your demo! I'm going to buy a whole tenderloin this weekend and plan on doing a beef wellington. Wish me luck!

[@NikkiTalksFood]

Good luck! Reach out if you have questions! Don’t forget to subscribe, like and share!!!

[@gabe53207]

How'd it go?

[@JasonBolte]

Gabe Simon it went pretty well! I’ll get better with practice but your video certainly helped me. Thanks for the followup!

[@Sky1]

Thanks, your video helped me, we got about 10 steaks, couple flank steaks and some tip meat I might try using for steak n cheese sandwiches. One note, *Be sure to sharpen knife before you start!* :-)

[@NikkiTalksFood]

Very good, so glad I could help! Oh yes sharp knives are a must!

[@orlando_2dfighter]

Good video thanks now these so called chef in the kitchen are gonna respect me.

[@johncollins2955]

VERY nice, thank you. I wanted the untrimmed, but they only had the fully trimmed, but what the heck, It's Christmas. Great video!

[@NikkiTalksFood]

Enjoy your steak! Thanks for watching!

[@Jaaaaaffff]

Awesome! Sent this to a buddy of mine who cuts up chuck roasts or something into "steaks" to save money.

[@NikkiTalksFood]

Thank you for sharing!!!

[@kevinmurphy8694]

Wow that was great, SO instructional! Thank you. (I'd lose the obnoxious music though, it's really distracting/annoying)

[@NikkiTalksFood]

Hi Kevin thank you for the feedback!

[@barblarson7410]

Cool, but how do you make stock out of the fat scraps and extract the collagen? Do you put them in at the beginning or the end? Or do you render the fat out first and simmer with everything else?

[@NikkiTalksFood]

+Barb Larson hi Barb thanks for watching! Great question! I add the scraps to my stock pot along with bones and vegetables. I have a video on how to make bone broth if you need a recipe. If you are making a sauce, however, you can add the scraps to water and mirepoix and cook for a few hours. The less water you use, the more intense the flavor. Then strain the liquid and reduce. Sear your meat and cook to desired doneness (I cook my steaks to 125 and let them rest). Remove the meat from the pan, sprinkle flour over residual fat to make a roux. Add red wine and the liquid from the scraps. Season to taste and you can even finish with heavy cream! Super luscious sauce!!

[@valarietolle8583]

Just cut my first tenderloin by watching you! Thanks👍😊

[@NikkiTalksFood]

+Valarie Tolle that’s great to hear!!!! Thank you for watching!!! I’m just starting out so don’t forget to subscribe, like and share!!!! Let me know if you have any questions or suggestions for videos!!!

[@valarietolle8583]

Nikki Talks Food now I need to learn to cook it! Lol...

[@NikkiTalksFood]

+Valarie Tolle www.chefnikki.net/post/three-things-you-might-be-doing-wrong-when-cooking-proteins

[@valarietolle8583]

Nikki Talks Food thanks! Nice blog... 👍😁 no moisture, high heat, flip once! Lol☮️ time ?

[@valarietolle8583]

Or did I miss the time part🤷‍♀️

[@reeetime3694]

Do you have instructions for the stock pot and the collagen.

[@NikkiTalksFood]

kzbin.info/www/bejne/kHmcq5-Mir6obq8 Yes!

[@itzPinkrose23]

What kind of knife do you use? It looks like the best😁

[@NikkiTalksFood]

Hi! To be honest the knife in the video is a fairly inexpensive knife similar to the ones in this link Dexter-Russell 7" and 8" Fillet Knife w/Polypropylene White Handle,Boning Knife, Flexible Fillet Knives for Meat Fish Poultry Chicken,bundle www.amazon.com/dp/B07Z41PLBN/ref=cm_sw_r_cp_api_glt_fabc_458Y8NJYHRVNPK1T67KB I keep that sucker sharp by sharpening it on a tri-stone Thanks for watching, don’t forget to share my videos and subscribe! -Chef Nikki

[@wheelerft]

this video was so good - thank you! curious - how much did the tenderloin weigh when you bought it? 10 6 oz steaks = 60 oz = almost 4 lbs of cleaned steak. you said it was $75 to purchase. sorry trying to do high math and i can’t figure it out haha. thanks - great job on the video!!

[@NikkiTalksFood]

Hi Frank! This video is 3 years old I think. Beef was so much cheaper then! I don’t remember what the purchase weight was. Thanks for watching!

[@richardgautier959]

I realize this is an older video but do you recall what this piece weighed before you cut it?

[@NikkiTalksFood]

I don’t remember unfortunately. I did get it from Costco. That’s all I remember, sorry!

[@richardgautier959]

@@NikkiTalksFood no problem. Very clear, well explained video! I just cut up one of two 5# tenderloins using your method. Yield was 10 medallions (of varying diameters, of course) and a zip lock bag full of kabob/stew meat. Subscribed!

[@mamagoose611]

Hey I bought a 3lb beef tenderloin. I'm assuming its prime cut cuz they said it's the most expensive and that its filet mignon. Do I still use this technique for a 3lb one?? Hoping you get back soon cuz I'm making it today for easter dinner and was wanting to do steaks instead of as a roast! Never cooked this cut of meat either! For 60 bucks I wanna do it right lol HELP!!!! 😂

[@NikkiTalksFood]

Hi! It might already be clean! Can you email me a pic of it? [e-mail]

[@reelmrj]

OH man please repost without the music, brutal trying to listen to you

[@lindacalabrese6265]

L I’m