What To Do With Beef Tenderloin Chain

Most people are familiar with beef tenderloin – that tender, lean and luxurious cut used for filet mignon. But what about beef tenderloin chain? This lesser known section of the tenderloin is often overlooked, underutilized and sold for cheap. However, with the right prep and cooking technique, tenderloin chain can become a decadent and affordable centerpiece roast.

As a budget-conscious home cook and meat enthusiast, I’m always seeking out undervalued cuts to transform into restaurant-quality meals. So when I first learned about beef tenderloin chain, I knew I had to try preparing it myself. In this article, I’ll explain exactly what tenderloin chain is, where to buy it, and how to cook delicious tenderloin chain roasts and steaks at home.

What Is Tenderloin Chain?

First, a quick beef anatomy lesson. The tenderloin is a long, tapered muscle that runs along the underside of the spine. It’s one of the most tender cuts due to very little connective tissue. When fabricating a whole beef tenderloin, the butcher will remove the outer side muscles, silverskin and connective tissue – a process called trimming.

The chain is a fatty side muscle that connects the main tenderloin to the backbone It gets removed during trimming and processing Since it contains more sinew, fat and gristle than the center of the tenderloin, it’s generally not sold as high-end steaks or roasts.

Instead, tenderloin chain often gets ground up or used for stew meat But with careful trimming and preparation, the chain can become an affordable alternative to traditional tenderloin The meat has excellent marbling and rich flavor. With its loose structure, it’s also very forgiving to cook.

Where To Buy Tenderloin Chain

Because it’s not a standard retail cut, you’ll need to special order tenderloin chain from a butcher shop. Call ahead to meat markets, butcher counters in grocery stores or local ranches and ask if they can source it for you.

Explain that you’re interested in the chain portion that gets removed when trimming whole beef tenderloins. Since most places grind or discard this meat, they may even give you a discounted price. Offer to buy it at the same cost they’d normally sell stew meat or ground beef.

When buying, look for chains that have been well trimmed with minimal fat and sinew. Nicely cleaned chains will yield more usable meat for roasts and steaks. Expect to pay $6-10 per pound based on availability and quality.

For the best flavor, always choose tenderloin chain from grass-fed, pasture-raised cattle when possible. The diet and care of the animal greatly impacts fat quality and nutrients. Spend a little extra for exceptional marbling and buttery texture.

Preparing Tenderloin Chain For Cooking

Before cooking, the tenderloin chain needs some hands-on prep to remove any remaining silverskin, gristle or tough membranes. Have a sharp boning knife ready to clean up the meat nicely. Here are the simple steps:

• Lay the chain flat and identify any thick white connective tissue.

• Carefully slice away the silverskin and any thick sinew.

• Trim off discolored portions or excess fat as needed.

• Cut the chain into individual steak or roast portions.

• Use a meat mallet to gently pound the meat for extra tenderness.

• Season the meat as desired and allow to marinate in the fridge.

With a nicely trimmed and pounded piece of tenderloin chain, you’re ready to transform the underrated cut into a mouthwatering family meal.

How To Cook Tenderloin Chain Roasts and Steaks

Thanks to its marbling and loose structure, tenderloin chain takes very well to moist cooking methods like braising. But for ultimate flavor and presentation, I prefer searing it as steaks or roasting it whole like a prime rib. Here are some serving suggestions:

Pan-Seared Steaks

• Cut chain into 1-inch steaks and season liberally.
• Get cast iron skillet very hot. Add oil then sear steaks 2-3 minutes per side.
• Let steaks rest 5 minutes then serve with chimichurri or peppercorn sauce.

Roasted Whole

• Season a whole trimmed chain and let sit out for 30 minutes.
• Sear all sides in a hot pan with oil to develop crust.
• Finish roasting in a 275°F oven until it reaches 125°F internally.
• Rest, slice and serve with horseradish cream or au jus.

Sous Vide

• Vacuum seal seasoned steaks or a whole roast.
• Cook in water bath at 130°F for 1-4 hours depending on thickness.
• Quickly sear and serve sliced with your favorite sauces.

Smoked BBQ

• Rub trimmed chain with your favorite spice blend.
• Smoke at 225°F for 2-3 hours until 110°F internal temp.
• Slice across the grain and serve with tangy barbecue sauce.

Fajitas

• Cut chain into thin strips and marinate in lime, chili powder and cumin.
• Cook the strips on a hot grill or skillet with onions and peppers.
• Serve sizzling hot with tortillas, guacamole and salsa.

Any way you prepare it, tenderloin chain cooks up juicier than standard tenderloin cuts and offers incredible value. Just be sure to properly trim and cook no higher than medium doneness to account for the increased marbling.

With its intense beefy flavor and super tender texture, beef tenderloin chain truly is a hidden gem! Now that you know how to source and cook this underappreciated cut, you can start enjoying gourmet tenderloin roasts and steaks at a fraction of the price. Impress your guests with your culinary skills and knowledge of unique beef cuts. What will you make with tenderloin chain?