Meat: A Kitchen Education by Peterson James

Meat: A Kitchen Education by Peterson James

Author:Peterson, James [Peterson, James]
Language: eng
Format: epub
ISBN: 9781607744535
Publisher: Random House, Inc.
Published: 2012-05-30T06:00:00+00:00


Beef tenderloin

1. Whole beef tenderloin in Cryovac.

2. Whole tenderloin before trimming.

3. Remove the “chain” that runs along the side of the tenderloin.

4. Using a sharp knife, trim off the fat and silver skin.

5. Trimmed whole tenderloin.

6. Tenderloin divided into butt end, center (chateaubriand), and filets mignons.

Roast whole tenderloin with jus

1. Snip the string around the tail end of the roast.

2. Carve the tenderloin into slices about ½ inch thick.



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