The butt tenderloin is a lesser-known cut of beef but is a true hidden gem. This natural butt tenderloin boasts a delicate, buttery tenderness with a rich, beef flavor. Its fine grain and lean profile make it a melt-in-your-mouth experience. Think of it as a leaner, more approachable cousin to the filet mignon, suitable for various cooking methods: roasting, grilling, pan-searing, and even sous vide. It’s also a good cut for kabobs and beef wellington. Since it’s a well-kept secret, we’re sharing our tips and butt tenderloin recipe so you can prepare this special cut for a crowd.
How to Trim a Butt Tenderloin:
Before we offered the butt tenderloins to you, we sampled them with the recipe below. We used an untrimmed “packer” roast, so we first had to trim it up, removing any extra connective tissue and fat, just like you can do with the video tutorial from Scott.
- Lay your beef tenderloin out and note the ‘chain’ muscle. Understanding where the “chain” is on a beef tenderloin is key to properly preparing this cut. The “chain” is a long, thin muscle that runs along the side of the beef tenderloin. It’s loosely connected to the main body of the tenderloin. Essentially, it’s a separate, smaller muscle that lies alongside the primary tenderloin muscle. Removing this seemingly small component is crucial; it prevents uneven cooking and allows the beef tenderloin to reach its full potential.
- Using a sharp knife, carefully and precisely remove any visible fat from the surface of your natural beef tenderloin. Remember, the tenderloin is celebrated for its leanness, so minimizing fat content is key to achieving a healthy and delectable meal.
- Now, let’s explore shaping your beef tenderloin. For a perfect roast, you can shape your beef tenderloin by folding the thinner ‘tail’ under, or for those seeking a smaller, more concentrated roast, you can cut off the thicker ‘butt end’ to create a butt tenderloin roast. If you’re aiming for a classic Chateaubriand, trim both ends, resulting in a uniform, cylindrical roast – a restaurant-quality experience brought to your home with our natural beef.
- For steaks, slice your beef tenderloin to your desired thickness. We recommend 1.5 to 2 inches for a juicy, flavorful steak that showcases the premium quality of our natural beef.
How to Cook a Butt Tenderloin:
The USDA Prime Natural Butt Tender is cut from the thick end of the tenderloin. This cut is smooth in texture and a lean cut that is ideal for roasting. We tried this cut with a lemon pepper rub and it was delicious. We’ll tell you how to make it, click the link below.
A little about our beef:
Ranchers of Painted Hills Natural Beef are in Wheeler County, Central Oregon, and raise cattle while stewarding the land in the shadow of the state’s famed Painted Hills. So, while times have changed in 25 years, ranching the way nature intended has not. Above all, we are proud to pasture-raise cattle without added hormones and no antibiotics. When you choose Painted Hills Natural Beef, you’re not just getting a delicious meal; you’re supporting sustainable ranching and ethical practices. We raise a beef product as striking as the natural wonders it’s named after.
Share your table with us by tagging @PaintedHillsNaturalBeef on Facebook and Instagram.
