Beef Tenderloin 1
One of the more expensive cuts of meat is Beef Tenderloin, so Chef Angus explains that it's important to use every possible portion of the meat. The cut of beef tenderloin that is shown has been delivered whole from the butcher shop so that it must be first cleaned. This is explained, and Chef Angus illustrates the locations of the various cuts of meat.
Removal of the elastin and the chain are demonstrated, and suggestions for using these excess products are offered. After explaining how to trim the fat and sinew from the tenderloin, Chef Angus separates the tenderloin into its various cuts, from châteaubriand , fillets, tournedos, through mignon.
Beef Wellington is the order of the day, and Chef Angus not only demonstrates its preparation and presentation with glazed vegetables, but explains its origin. A cabaret sauvignon is suggested as an accompanying wine.
Also, with another of the cuts of meat, Tournedos Rossini is prepared on a crouton with black truffle and foie gras.
Beef Wellington
Tournedos Rossini