How To Cut Your Own Steaks From a Beef Tenderloin by GRILLING BY DAD

what’s up everyone grilling with thathere thanks so much for watching todaywe’re gonna be cutting up our own filetmignon sticks from a full beeftenderloin grilling them up on the biggreen egg and finishing them off with acreamy mushroom sauce and it’s gonna bedelicious so let’s get started for thiscook I’m gonna be using a full beeftenderloin these are much moreeconomical volume than the whole andthen cutting up your own steaks out ofit the main thing is that it is a bigpiece of beef so I’m gonna actuallysplit this up into two parts for thepart today we’re going to be cutting upsteaks from the middle section of thebeef tenderloin they’re gonna be verytender very tasty and then we’re goingto finish them off with that our creamymushroom sauce to really kick it upanother level and then I’m gonna finishwith the next part doing a row stylegrilled beef tenderloin sometimes whenyou see the whole beef tenderloin at thestore you might get a little bitintimidated not knowing what to do withit how to cut it up you know how to prepit so I’m gonna kind of take all theguesswork out of it show you guysexactly how I do it and it’s a verysimple and straightforward process let’sstart by prepping our tenderloin so I’mgonna take it out of the packaging justcut this guy open[Music]okay so here is our tenderloin as youcan see it has a little bit of fat onthe underside of it so I’m gonna trimall this off and we’re gonna make oursteaks from the center section which isthe most tender and kind of the mosteven right so the main thing with steaksis you want to keep them the same sizeso they cook at the same time and comeoff the grill together so we’re gonnaprep steaks from this part and I’m gonnakeep the end piece here for my roasttomorrow so we’re gonna trim off all thefat that’s on the bottom of it you knowthe main thing with filet mignons whenyou get at the restaurant or you get athome is you want that nice super leanpiece of beef so the first step againwill be to remove all this fat get themlooking nice and pretty cut them out sotrimming the fat off again very simpleprocess just take your take your knifeand then just start start removing thefat so again we’re just slicing cuttingit off getting it nice and eventhis particular piece doesn’t have muchor any of the silver skin which is thatthicker white chewy fat which is reallyimportant to get off the smaller piecesthat I’m cutting off are or equal justas important but the silver skin iswould give steak that chewy hard to bitethrough texture so you want to make sureyou get all that off as wellso let’s see this soaps you got anotherpiece on top here so we’ll put this offas well again this is a verynice-looking piece of beef a lot of ithas already been trimmed off at the atthe packaging plant so it is lookingpretty good to me so let’s start oncutting this up into our steaks so as Imentioned we’re gonna cut the steaksfrom the center section because it’s thenicest looking the most event so I’mgoing to cut off this end piece righthere you can see on the bottom too solet’s cut off this end piece right hereso we’re gonna save this for the nextsegment flip this around here okay sonow the simplest way to get your steaksthe same thickness which is veryimportant on fillets is just use thethree finger method so put three fingersdown on top of the steak and then sliceright here okay so this gives you a nicethickness for your steak so now we’regonna cut out a couple more from thecenter section right here so again threefingers down put your knife right nextto your hand and slice right down themiddle okaysteak number two let’s do one more againthree fingers so we’ve got our steakswe’ve got our leftover piece I’m gonnasave this for the next segment and makeit into a roast so here are our nicethree evenly thick steaks so nicefillets you can see the nice marblingunder you can see the nice marbling init very very good-looking pieces of beefso as you can see they are kind of alittle flabby they’re not really holdingtheir shape that well they’re just partof a part of the beef tenderloinso before we season them up and throwthem on the grill we’re gonna tie themaround with butchers twine so just taketake some butchers twineand just one at a time wrap it aroundand just make a knot do a double knotpull it a little but pull it tightlytogether see and right away you can seethat it’s already forming it’s kind ofnice and even shape so we’ll do that onall three of themsee now this way this way I’m notworried that it’s going to fall apart onthe grill while it’s cooking it’s goingto retain that shape throughout dia cookcut off the excess stake one is readylet’s do the same thing to this otherone and our steak is ready so we’ve gotour three fillets and as you can seethey’re nice and evensame thickness and that same thicknessis going to ensure that these guys cookat the same time when I have them on thegrill so when I attempt one of them theother two should be you know if notexactly the same very close in thatrange and that’s important becauseespecially on fillets you want to ensureyou keep that internal temperature andnot overcook the steak because theseguys are fairly lean filet mignons arereally served best medium-rare really nomore than medium to ensure that nicetender does that nice bite and if youovercook them if you go over that mediumrange they just get too chewy too toughand just not as not as pleasant okay soour steaks are cut up now it’s time toseason them up for this for this cookI’m gonna be using only salt and pepperbecause we’re gonna finish them off andthat I creamy mushroom sauce so I don’twant to overdo it on the seasoning and Iwant to keep it pretty basic first partwe’re going to use a little avocado oilon the on the steaks just want to makesure you rub them on both sides all theway around so this will allow the saltand pepper just stick a little better tothe to the steaks so just roll them inthat oil just a little bit make surethey’re nicenicely coated we’ll give them a nicecoating of kosher salt these are fairlythick so don’t be don’t be afraid of theAzizah of the salt make sure you apply anice even layer to both sides and thenalso to the edges so just kind of rollthem around a little bit make sure thatthey could get coated everywhere[Music]next is the freshly cracked black pepperso again just a nice coating on bothsides flip them over we do the same onthe other side okay so our steaks areready they’re seasoned up they’relooking pretty good I’m gonna go outsidefire up the big green egg and let theseguys sit at room temperature and warm upjust a little bit got the big green eggfired up and I have it set up for dualzone cooking so I’ve got my direct sideand my indirect side so my plan is tostart the fillets on the direct sidegive a nice hot sear about two minutesper side check the internal temperatureand if heat I can then finish them offon the in the right side until they’reready my cooking temperature is gonna beabout 550 600 degrees to really givethose a nice crust nice you’re on theoutside my finish internal temperaturethat I’m shooting for is about 120 125max on these I’m going for that morerare medium-rare finish to really createmaximum tenderness and flavor out of thefilets the egg is cruising at 550degrees my tenderloins have been sittingout for a little while these are lookingawesome so let’s get these guys on thegrill and get them going if you can seeon the the right side that flamesshooting up so that flared up a littlebit because they open up the dome assoon as I put the steaks on and closethe lid that fires gonna die out sothere’s no worry about burning Ghatsteaks okay so let’s get these guys onso just put them directly on the grateone after anotherclose the lid and I’ll check on them inabout two minutes so they’ve been on forabout two minutescheck them out look at that crustthat looks amazing so let’s flip themover we’ll do two minutes on the otherside now you get that nice charcoal searand these things are gonna be deliciousokay my police have been on for a totalof about six minutes now as you can seethe outside looks awesome on both sidesso I’m gonna put them off to theindirect side to our finish cooking justlike so so this will ensure that theoutside edges don’t overcook becausethey’re sitting on the direct heat butalso ensure that the inside gets fullycooked while these steaks are on theindirect side I do have a temperatureprobe inserted so I can keep an eye onthe internals again making sure theydon’t overcook the beef it comes out anice medium-rare idea my steak just hadtemperature so I pulled one of them offat 120 I’m leaving the other two on fora little bit longer for my wife and kidsthey like there’s a little bit more onthe medium side so I’m gonna cook theother two to about 130 135 and then pullthose off as wellwell the steak is resting I’m gonna getstarted on our mushroom cream sauce soI’m gonna add a little olive oil to myskillet and then throw in some dicedshallot and minced garlic so about oneshallot and two three cloves of garlicI’m gonna let this kind of saute for aminute or two soften up a bit getfragrant and then I’ll let my otheringredients so this is looking prettygood the shallots and garlic are superfragrant smells amazing so I’m gonna adda handful of these are sliced baby Bellmushrooms can use any mushrooms you haveyou can use regular white mushrooms I’musing these baby valves that’s what wehad at the store so that’s what I pickedup so again I’m gonna cook these downfor a couple minutes until these get alittle bit soft and then I’ll startadding more ingredientsmushrooms are looking pretty good so I’mgonna add about 1/4 a cup of beef stockthat’s some more liquid you can also adda white wine to this instead a littlebeef stein because you had a containeropen and I just wanted to use it up buta wine is also perfectly good to use aswell now right our mushrooms or sauceit’s coming along nicelymushrooms are getting nice and soft soI’m gonna add some heavy cream now weneed a lot just start with that maybe1/4 cup mix it all in pretty good to meright there so I’m gonna let this simmeron low heat let the liquid evaporate alittle bit thicken up and then our saucewill be done’ ok our sauce is lookingpretty good at thickening it up nicelyif you drag your spoon across the bottomand it leaves a trail where you can seethe bottom of your pan and that is agood sign so just needs a couple moreminutes but uh that was a good time toseason this guy up so we didn’t have anyseasoning so I’m gonna do a little freshcracked black pepper and just a littlebit of salt you don’t need too much saltbecause the beef stock is already prettysalty but he can always taste and justsee how it how it is to your likingand add more or less and the less thingto add is a handful of chopped parsleyso just add a little freshness to itmix it all in and our sauce is almostdone so be so good on those fillets lookat that delicious my steaks have beenresting for a good 10-15 minutes oursauce is done so let’s cut into them anduh see how they turned out so here’s theone that I pulled a little bit sooner sothis one was uh pulled at 120 internaljust kind of my ideal finish temperatureand here is the sauce and I just want topoint out how freaking amazingthis sauce smells and tastes it is sogood this is gonna be good on the steakit’ll be good on pork really on anythingsuch an easy sauce to make just a couplecouple simple ingredients and it’s andit’s gonna be so good so let’s slicedown the middle of our steak see howthis turned outhere we go look at that that is aperfect medium-rare finish got a more onthe rare side but it looks amazingall right Shaw well you can see that inthere but a nice kind of edge to edgepink very good so let’s let me pull thetwine from the stake let’s slice thisguy down make a couple slices look atthis the beauty of a fillet it is justso tender you can see the nice marblinginside that’s what creates thetenderness of it it looks so goodany slice number two in a little smallerone here[Music]yeah Ranger them like this so it’s alittle bit easier to see now we’ll takeour sauce and just layer it right on toplayer these big mushroom pieces man sogood our steak is prepped check that outlooks unbelievable smells amazing onlyone thing left to do and that’s to giveit a taste so let me just grab a piecefrom here get that sauce on there herewe go let’s try it outthat is delicious the filet just meltsin your mouth cooking into 120 isprobably the ideal temperature forfillet tenderness when you get therichness of the sauce the mushrooms thesalt the pepper that is just it is justover the top when you try another piecehere the one that has more of a mushroomin it here we gomushrooms and beef is just such a goodcombination if you just go so welltogether that’s gonna be it for thisvideo hopefully you guys liked it let meknow down in the comments what you thinkof the video if you like what I’m doinghere give it a thumbs up hit thatsubscribe button and thanks again forwatching[Music][Music]