|Start by peeling off the Chain.|
|Once the Chain is removed, trim away remaining fat and silver skin.|
|To take off the silver skin, start by running your knife underneath and towards the butt.|
|If you go from the tip to the butt, the meat will stay smooth and the skin should|
come off relatively effortlessly.
|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.
|Whole Beef Tenderloin.|