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| Beef Tenderloin. |
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| Start by peeling off the Chain. |
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| Once the Chain is removed, trim away remaining fat and silver skin. |
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| To take off the silver skin, start by running your knife underneath and towards the butt. |
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| If you go from the tip to the butt, the meat will stay smooth and the skin should come off relatively effortlessly. |
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| Now the Tenderloin has been cleaned, tuck the tip under the roast. Make sure the tip-end is square. If you're cutting the roast for steaks, you'll want every steak to look its best. |
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| Whole Beef Tenderloin. |
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