Phil's got some beef, but takes it out on his meat!
TRAVERSE CITY -- Last week, Chef Phil Murray from Phil's on Front in Traverse City showed us how to prep a chicken, but what does Phil love more than chicken? A big, juicy slab of beef, of course! Sharpen those knives! Phil is showing us how to prep, slice, and of course savor, a hearty piece of beef tenderloin!
Phil is helping you create some of his favorite dishes in your own kitchen every week on UpNorthLive Tonight on ABC 29&8 at 6:30 p.m.
This week Phil shows us how to prepare and cut a whole beef tenderloin.
Start off one whole beef tenderloin (also known as a Pismo tenderloin)
"People look at a whole tenderloin in the store and say, 'oh, it's all gooky looking,' but it can feed about 10 to 12 people," said Phil.
Prep and Clean:
Use hands to peel off as much silver skin as you can. Separate center of tenderloin (the "chain"). Also using your hands, peel off as much fat as you can. Save excess parts and fat. Once separated, use a boning knife and cut off chain. Remove excess silver skin with knife. If you tilt the blade of the knife upward, it will be easier. Next, turn over slab and remove excess skin.
"Leave some fat on there because the fat gives a flavor to the meat," said Phil.
Now you're ready to cook! Cut tenderloin into thick slices to make steaks, or keep it whole to grill.
"Beef tenderloin -- live at Phil's," said Phil. "enjoy!"
If you can't wait until next week for a recipe, stop in at Phil's On Front in downtown Traverse City. Phil's on Front is located at 236 East Front Street.
