Finally got a clean pull on a full beef tenderloin in under 8 minutes

I started using a paring knife to trace the silver skin first, instead of trying to go under it with my boning knife. Anyone else have a better way to handle that membrane?

2 comments

2 Comments

tyler_burns6620d ago

Got a video of your method?

gray_roberts20d ago

Honestly, the paring knife trick is solid for getting started. What I do is keep a dry towel handy to really grip the silver skin, then just let the boning knife glide under it once you've got that initial flap. The key is keeping that membrane tight.