Tenderloin steaks are expensive, and buying a whole piece of untided tenderloin can save you money. Not only that, but you'll also get some nice minced beef for soup, hamburger meat or dog food. The following is a preparation method. Trim off the fascia. Use a sharp boneless knife to remove the fascia—the tough membrane around the muscles, one small strip at a time. Insert the tip of the knife into the fascia, stabilize the fascia with the hand that does not hold the knife, and then cut the fascia so that it does not cut into the flesh as much as possible.
Cut in one direction first, then flip the knife, grasp the end of the fascia strip just removed, and cut in the opposite direction to remove the entire fascia. Repeat the action until all fascia is removed. (Figure 1—Figure 3) Separation of cartilage.
Along the side of the tenderloin there is a long "chain" of fat and cartilage, which is easily removed. First, separate the "chain" by hand, gently pull it up along the natural gap and pry it open from the meat. Then use the tip of a knife to cut through any tough connective tissue or fascia.
(Figure 4) Trim off the fat. At the thin end of the tenderloin there is an irregular bag of fat that needs to be removed. Just cut them with a sharp boneless knife.
(Figure 5) Trim one end. At the thicker end of the tenderloin, some fat and connective tissue are hidden in the folds, cut into the folds with the tip of a knife and carefully remove them.
(Figure 6) Shred the tenderloin. At this stage, the tenderloin can already be grilled in its entirety – as long as the thin end is folded back and secured so that the whole tenderloin has a uniform thickness.
You can also cut out the thin and thicker ends and save them for other uses, so you have a piece of tenderloin in the middle that you can use to make the perfect grilled dish or steak. (Figure 7, Figure 8)