How to tie A Beef Tenderloin Roast
Tying Beef Tenderloin⎢Martha Stewart's Cooking School
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so now the fat has been removed from our
beautiful tenderloin of beef we want to
remove this long chain this can be
cooked up as little minute steaks it can
be ground for just a wonderful hamburger
but this is attached way up to about
here on the tenderloin just trim it off
what we're trying to do is make as even
a tenderloin as possible
now this little tail can be tied right
here once tied it's all going to look
pretty much uniform and tying is a
little bit of a process take your string
this is cotton twine butchers string and
tie a knot right here be firm and then
you take it over your hand like this and
over the meat and separate it all about
every inch or so you see what I'm doing
is fun to do this pull it taut li see
and then do that again butchers do this
so quickly one two three and the whole
thing is tied up I learned a lot of it
from my great uncle Richie Joe in Jersey
City New Jersey where Butchie Joe had a
prime butcher shop and so this is how
you do it isn't it isn't that nice and
neat and then take your string and go
underneath each one of these and
remember to bring the meat to room
temperature before you start to cook it
that way you're assured that the inside
will cook at the same time as the
outside
