Butchering and Portioning a Whole Beef Fillet

Instructions

1. Remove the End Muscle: Take the muscle off at the end, which should just kind of pull away.
2. Remove Silver Skin and Extra Fat: Take all the silver skin off and all the extra fat off. Once you've got the top side cleaned up, flip it over.
3. Clean the Bottom Side: On this side, look for any excessive fat but remember the fillet's pretty lean, so you want to leave a little bit of fat on this bottom side.
4. Portion the Fillet: Take the tail end off around here and save that. Then, you can run portions through here. Take this part off, and you've got what you call the Chateaubriand, perfect for beef Wellington or portioning into steaks.
5. Handle the Head End: With the head end, you can tie this up and roast it, or you can take these two muscles apart through the seam here and turn this into beef strips.