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More steak nights are in your future.
With summer grilling in full swing, I’ve got BBQ chicken going constantly. Pork chops are on regular rotation alongside grilled corn on the cob, and my husband keeps a stash of steakhouse-style bone-in cuts on hand in the freezer. But some summer gatherings call for a little fancy.
Filet mignon, especially finished with herb butter straight off the grill, delivers the bougiest beef experience. The only problem is the price tag. The good news: butchers and grilling experts have a workaround that can save you 20% to 30% on the most luxurious steak on the menu. They shared how to save money on the fancy cut and what to look for in the meat department.
Meet the Experts
- Charlie Bougas: Owner of McKinnon’s Meat Market
- Jess Pryles: Live-fire cooking expert, judge on Food Network series “Pitmasters,” and author of “Prime Cuts: The Complete Guide to Choosing, Understanding, and Cooking Meat“
- Robert Irvine: Grilling expert and celebrity chef from “Restaurant Impossible”
How To Get Filet Mignon on a Budget
The move is simple: Buy a whole tenderloin and break it down at home. “Buying a whole beef tenderloin and portioning it yourself is the single best way to save,” says Bougas. “You’re paying for the cut, not someone else’s labor.” Pryles agrees, though she’s upfront about the trade-off. “You’ll have to do more work yourself, but you get full control over thickness and portion size.”
One caveat worth knowing: all three experts note there will be some trim and a little waste. Tapered ends and chain muscle won’t yield perfect filet rounds, but they’re far from garbage. (More on that later.) Breaking down large cuts takes practice, time, and patience to make the most use out of the meat you purchased—as well as a plan for storing unused portions. Irvine explains that a five- to eight-pound tenderloin yields eight to 12 steaks, so it’s worth investing in a vacuum sealer and reserving freezer space for the extra portions.
What To Look for at the Meat Counter
Bougas advises looking for a PSMO tenderloin—butcher shorthand for peeled, side muscle on. This means the heavy fat and silverskin have been removed, but the side chain muscle is still attached. “It’s cheaper per pound since you’re doing the final trim work yourself.”
Pryles cautions that an unpeeled tenderloin might look like a better deal, but it comes with significantly more trimming waste. Beyond the spec, look for deep red colored meat, firm texture, and good marbling.
How To Cut a Tenderloin Into Filet Mignons
Irvine plans for eight ounces of tenderloin per person as a guideline. Trim any gristle and silver skin first. Then slice the center section—the thickest, most uniform part of the muscle—into 1 1/2 to two-inch-thick portions for your filets. “Don’t expect every piece to come out a perfect round steak,” says Bougas.
The tapered tail is too narrow for classic filets, but don’t throw it out. “If you’re not confident about butchering and creative thinking, it could end up costing you more because of wastage,” says Pryles. Both she and Bougas recommend cutting the chain and tail into chunks for steak tips or excellent grilling pieces.
Read the original article on Simply Recipes
