Parrying tenderloin

Wash the fillet and pat it dry. Use a sharp knife to remove the chain. The chain or silver skin runs laterally along the meat piece. It makes the meat hard and therefore it needs to be removed. Also remove the sinew on the top of the of meat. Then, all around, the fat remainders need to get removed.

Cut off the tenderloin's head. The head and fillets are processed into Boeuf Stroganoff.

The center piece or fillet is used for steaks and is one of the best pieces of beef. The cut-off-pieces can be used for preparing sauce basises.