I Stopped Buying Filet Mignon — Here's How

Learn how to cut a whole beef tenderloin into perfect filet mignon steaks, chateaubriand, and roasts at home. This from-scratch butchery tutorial saves you hundreds and gives you restaurant-quality cuts. In this video, I break down a whole beef tenderloin — the same cut your grocery store charges a premium for in pre-portioned filets — into every usable piece, the way a butcher would. Doing this at home saves a serious amount of money, gives you complete control over quality, and turns one buy into a freezer full of steaks, roasts, and trim for stew, stir-fry, or stock. I'll walk you through the whole process: removing the chain, trimming the silverskin without losing meat, identifying the head, the center cut, and the tail, and portioning the tenderloin into perfect filet mignon steaks plus a chateaubriand roast for a special occasion. What you'll learn: ✅ How to choose a whole beef tenderloin (PSMO vs. peeled) ✅ Removing the chain and the silverskin ✅ Identifying the head, center cut, and tail ✅ Portioning perfect filet mignon steaks ✅ Cutting a chateaubriand roast ✅ What to do with the trim (don't throw it out) ✅ How to wrap and freeze for the best long-term storage Tools used: Sharp boning knife Sharp slicing knife Cutting board (with a damp towel underneath for stability) Vacuum sealer or freezer paper ⏱ Timestamps: 00:00 Why you should butcher your own tenderloin 00:45 Choosing the right cut at the store 01:45 Removing the chain 03:00 Trimming the silverskin 05:00 Head, center, and tail explained 06:30 Cutting perfect filet mignon steaks 08:00 Carving a chateaubriand 09:00 Saving the trim 10:00 Wrapping & freezing If you love from-scratch cooking, butchery, and getting the most out of every ingredient, subscribe for new videos every week. Drop a comment — what cut should I break down next? 📩 Business inquiries: deepsouthfoodies@gmail.com #beeftenderloin #filetmignon #homebutchery