Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you butterfly a beef tenderloin?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you butterfly a beef tenderloin?),it will help you,my kids.
Answers:
IF YOU HAVE A FULL LOIN FIRST REMOVE THE SIDE STRAP AND THE SILVER SKIN THERE IS A LONG PIECE OF IT ON ONE SIDE AND A SMALL AMOUNT ON THE OTHER SIDE YOU REMOVE THE SILVER SKIN BY SLIDING A FILET OR BONING KNIFE UP UNDER IT AND ANGLING THE KNIFE TOWARDS THE SKIN (NOT THE MEAT) FILET AS A FISH SKIN YOU WILL HAVE BETTER LUCK CUTTING TO THE TAPERED END THAN THE FAT END NOW THAT YOUR LOIN IS "TRIMMED:" START DOWN AT THE TAPERED END AND CUT APPROXIMATELY 4 INCHES UP ON THE LOIN NOW CUT A LITTLE MORE THAN HALF WAY INTO THIS STEAK AT 2 INCHES.... UNFOLD YOUR STEAK AT THE PLACE YOU ALMOST CUT THROUGH.... DO YOU SEE NOW WHY IT IS CALLED BUTTERFLIED
Other Answers:
Cut it in half nearly all the way through. It will look like it has wings.
1. Cut a line when you are cutting, don't cut all the way through.
2. Give a second cut and cut all the way through.
3. Now you have a butterfly beef tenderloin.
Source(s):
My father
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correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you butterfly a beef tenderloin?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you butterfly a beef tenderloin?),it will help you,my kids.
Answers:
IF YOU HAVE A FULL LOIN FIRST REMOVE THE SIDE STRAP AND THE SILVER SKIN THERE IS A LONG PIECE OF IT ON ONE SIDE AND A SMALL AMOUNT ON THE OTHER SIDE YOU REMOVE THE SILVER SKIN BY SLIDING A FILET OR BONING KNIFE UP UNDER IT AND ANGLING THE KNIFE TOWARDS THE SKIN (NOT THE MEAT) FILET AS A FISH SKIN YOU WILL HAVE BETTER LUCK CUTTING TO THE TAPERED END THAN THE FAT END NOW THAT YOUR LOIN IS "TRIMMED:" START DOWN AT THE TAPERED END AND CUT APPROXIMATELY 4 INCHES UP ON THE LOIN NOW CUT A LITTLE MORE THAN HALF WAY INTO THIS STEAK AT 2 INCHES.... UNFOLD YOUR STEAK AT THE PLACE YOU ALMOST CUT THROUGH.... DO YOU SEE NOW WHY IT IS CALLED BUTTERFLIED
Other Answers:
Cut it in half nearly all the way through. It will look like it has wings.
1. Cut a line when you are cutting, don't cut all the way through.
2. Give a second cut and cut all the way through.
3. Now you have a butterfly beef tenderloin.
Source(s):
My father
correctness,It's Non-profit and only for informational purposes.
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