The tenderloin is found in the inside of the short loin in the hollow formed under the spinal bone.
Detach the tenderloin from the spinal bone of a middle short loin by following the bone with the knife; then displace it from the flat bone and from the spinal bone, scraping it off so that no meat remains on the bones.
Remove the fat and large nerves and with a thin knife remove the hard skin covering the tenderloin.
It is to be served whole or else cut up.
Use the middle slices for Chateaubriands; for ten ounce tenderloin steaks use on each side of the Chateaubriand, for mignons, noisettes and tournedos the thin end and the other end for grenadins; the head part is also used for mincing, for Salisbury steaks, Hamburg Steaks, etc.
Submitted by: CM
