Filet of Beef

CKS 035| How to Butcher a Beef Tendloin and Fabricate Filets of Beef

How to Break Down a Beef Tenderloin and Fabricate Into Fillets of Beef - Video - Butchery - Culinary Knife Skills

In this video, you'll learn how to quickly and efficiently break down a beef tenderloin, resulting in the fabrication of beef filets. These filets are commonly referred to as "Filet Mignon," but technically speaking, the "Mingnon" only comes from the bottom tail portion and is normally cut 1-2" thick. When fabricating larger steaks, "filet of beef" is the more appropriate term. For more information about the beef tenderloin itself, please see below.

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