How to Cut up a Beef Tenderloin
Update February 2026
After dealing with the recent ice storm and being without electricity for nearly five days, we unfortunately lost everything in our freezers. Some items still had a few ice crystals, but having experienced food poisoning before (from a restaurant meal), I wasn’t about to take any chances! So, the freezers have been cleared out, and now it’s time to start restocking.
One thing you’ll almost always find in my freezer is steaks cut from whole beef tenderloins. It’s our favorite cut, and one tenderloin usually gives us three to four meals for the two of us. I remembered this older post I did on how to cut up a beef tenderloin and thought it was the perfect time to share it again. It’s actually very simple—and the best part is, you can slice the steaks just how you like them.
Have you ever wondered how to cut a whole beef tenderloin into filet steaks? It’s easier than you might think—and once you do it yourself, you may never go back to store-bought cuts.
We love steak, and over the years we’ve tried just about every cut there is. But nothing beats a filet from a beef tenderloin—it’s hands-down our favorite. Always tender, quick to cook, and full of flavor.
Our go-to prep? A little salt, pepper, and butter. Sometimes we’ll wrap them in bacon for a little extra indulgence. Throw them on the grill, add a baked potato or some roasted veggies, a crisp green salad, and a glass of iced tea—and you’ve got a meal that’s hard to beat. Who even misses the bread?
Want to see just how easy it is? Watch the video below and I’ll walk you through cutting up a whole beef tenderloin step-by-step!
Watch Video
Beef Tenderloin – A Worthwhile Investment
Steak is expensive these days—no doubt about it. But even at $132 for this trimmed beef tenderloin, I was able to cut 11 filet steaks. That comes out to about $12 per steak, or $24 for a steak dinner for the two of us. You can’t go out and order filet anywhere for that price—and this way, you can cook it just the way you like it, right at home.
I didn’t weigh each filet, but they probably averaged between 6 to 10 ounces. We usually go with a smaller one for me and a larger one for my husband—just depends on what’s left in the bag! If a few pieces are on the smaller side, we’ll sometimes grill three instead of two. It’s flexible, and that’s another reason I love cutting them myself.
How to Cut up a Beef Tenderloin
- Remove the tenderloin from the packaging and drain off any liquid.
- Pat it dry thoroughly with paper towels.
- Trim the silver skin using a sharp knife. Slide the tip just under the tough, shiny tissue and gently slice it away like filleting a fish. This connective tissue won’t soften with cooking, so it’s best removed.
- Cut the filets to your preferred thickness. We usually aim for about 2″ to 2.5″ thick.
- Wrap each filet individually in heavy-duty foil or butcher paper. Be sure to fold the edges over more than once to seal them tightly.
- Place the wrapped steaks into a zip-top freezer bag. Remove as much air as possible before sealing.
- Properly wrapped, these beef filets will keep beautifully in your freezer for months—and you’ll have a delicious, ready-to-go dinner whenever you need it!
Thawing Beef Filets
The best way to thaw beef filets is by placing them in the refrigerator the day before you plan to cook them. That said—if you’re anything like me, you might forget… or dinner plans change. The good news is, they’ll still be perfectly fine in the fridge for a few days.
More often than not, we rely on the quick thaw method. Here’s how:
Leave the steaks wrapped and inside the zip-top bag. Place the bag in a bowl or pan in the sink, and run cold water over them. Just a slow, steady drip is enough.
Depending on the thickness of the steaks, it can take anywhere from 20 to 45 minutes to thaw. Once thawed, we let them rest at room temperature before grilling—but that doesn’t mean leaving them out for hours! Just 20–30 minutes is perfect to take the chill off and help them cook more evenly.
Gifting a Beef Tenderloin? Yes, Really!
You might be thinking—give someone a beef tenderloin? Absolutely!
Our very first one was actually a Christmas gift from Carrie and David. That year, our holiday looked a little different, and they surprised us with a beautiful beef tenderloin along with a basket of gourmet goodies. We enjoyed every bit of it—and nothing went to waste!
It was also my first time ever cutting up a beef tenderloin, and now I’m practically a pro. I grew up in a household where cutting up a whole chicken was part of everyday cooking, so the tenderloin didn’t intimidate me. (I could still cut up a chicken if I had to, by the way!)
Ever since that gift, filet steaks from beef tenderloin have been the only kind we grill. So if you’re looking for a unique, practical, and delicious gift idea—keep this one in mind! Just be sure the person you’re gifting it to has room in the fridge to store the whole tenderloin before they cut it, and space in the freezer to store the steaks.
