Pull some strings to get a perfect beef tenderloin
Getting to know your butcher can lead to the finest cuts of steak. If you ask politely, they might even sell you whole untrimmed tenderloins (often kept behind the counter) at a much lower price than the pre-packaged options on the shelves. Once you’re back home, you’ll need some butcher’s twine to shape the meat perfectly.
Start by trimming away the fat and silver skin, then lay the tenderloin flat on a cutting board. Tuck the narrow tail end underneath itself to ensure it matches the thickness of the rest of the meat. To begin tying, pull out some twine from the spool, slide it under the tucked end of the meat, wrap it around, and tie a double knot. Next, create a large loop with the twine around your hand, lift the meat, and pass the loop through until it rests about an inch from the first knot. Pull the twine to tighten the second loop. Continue this process to form additional loops. When you reach the end of the tenderloin, flip the meat over and weave the twine under and over each loop one at a time until all the loops are secured on the bottom.
Alternative tying technique for your beef tenderloin
If the tying method mentioned earlier seems too complex, there's a simpler approach you can try. This alternative technique involves creating individual twine loops around the tenderloin. Start by placing the twine under the meat at the tail end. Wrap the twine around the meat and tie a butcher's knot (essentially a slipknot), then secure it with a standard knot. Trim any excess twine. For the second loop, repeat the process about an inch from the first. Continue this until you reach the end of the tenderloin. Remember to keep the loops tight, but avoid squeezing the meat too much.
Once your tenderloin is fully tied, pat it dry with paper towels and season it generously with salt and pepper. For optimal flavor, let the seasoned steak rest in the fridge overnight. This allows the salt to penetrate the meat, enhancing its taste. Additionally, the overnight refrigeration helps dry the meat's surface, promoting a perfect sear the following day. After searing, you can continue with the slow roasting as usual, and be sure to let the steak rest before serving this delicious dish.
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