The chain of a whole beef tenderloin refers to the tough, sinewy part that runs down the center of the full tenderloin muscle. When left on, this chain makes the tenderloin cook unevenly. Removing it allows the tenderloin to cook gently and evenly from end to end. But what should you do with that chain once it’s removed? Here are some delicious options for putting the tenderloin chain to use rather than throwing it away.
Make Beef Stock
One of the best uses for the tenderloin chain is to make stock. Simmer the chain in water with aromatics like onions, carrots, celery, and fresh herbs. The collagen in the connective tissue will dissolve into the water, resulting in a rich, beefy stock. This stock can then be used as the base for soups, stews, sauces, gravies, and more. It’s an easy way to get extra flavor and nutrition from the often discarded chain.
Braise into a Hearty Stew
While too tough to grill or roast on its own, the tenderloin chain is perfect for braising. Brown the chain, then braise it for hours in liquid like stock, wine, or tomato sauce, along with vegetables like carrots, potatoes, and celery. The moist heat tenderizes the meat while the collagen melts into the cooking liquid, creating a luscious sauce. Shred the cooked meat and serve it on top of polenta, pasta, or creamy mashed potatoes for a hearty, comforting beef stew.
Grind into Ground Beef
Cut the raw tenderloin chain into small pieces, then grind it or chop it in a food processor to make extra-lean ground beef. Mix with fattier ground beef to make juicy burgers, meatballs, meatloaf, chili, Bolognese sauce, tacos, and more. The tenderloin chain provides moisture and flavor. For a completely lean option, use it on its own, keeping in mind you may need to compensate with extra oil when cooking.
Slice for Stir-Fries
If you don’t have time for long braising, slice the raw tenderloin chain thinly across the grain. Stir-fry these strips quickly over high heat with soy sauce, vegetables, and Asian aromatics like ginger and garlic. The thin slices will cook fast enough to become tender, while adding plenty of beefy flavor to noodle or rice dishes.
Turn into a Roast
For a more hands-off cooking method, season the whole tenderloin chain and roast it slowly in the oven until fork tender. This can take several hours but requires little work. The meat pulls apart easily once cooked. Shred and serve it with the pan juices over mashed potatoes, wide noodles, or roasted vegetables for an easy roast beef dinner.
Whip Up a Tasty Appetizer
Lean tenderloin chain is ideal for making yakitori, skewers of grilled and glazed meat popular in Japanese cuisine. Cut the raw chain into bite-sized cubes. Thread onto short skewers alternately with vegetables like onions and bell peppers. Grill over high heat until lightly charred, then brush with a sweet and savory tare glaze. Serve as an appetizer or small plate.
Craft Artisan Charcuterie
With its rich connective tissue, the tenderloin chain is perfect for making charcuterie like bresaola or jerky. Cure the whole chain in salt, spices, and aromatics. Hang to dry, then thinly slice. The process concentrates the flavors and produces beautifully deep red sliced meat. Serve as part of an antipasto board or enjoy as a snack.
Whip Up a Specialty Dish
Get creative with the tenderloin chain in one of these unique dishes:
– Beef bourguignon – Braise with red wine, mushrooms, pearl onions
– Carbonnade – Belgian beef & beer stew
– Machaca – Mexican shredded beef
– Pasta sauce – Braise in tomatoes for Bolognese
– Beef empanadas – Chilean meat pastries
– Vietnamese pho – Add to beef noodle soup
– Middle Eastern kibbeh – Ground meat casing around a filling
Store for Later Use
If you won’t use the tenderloin chain right away, freeze it for up to 3 months. Wrap tightly in plastic wrap, place in a zip-top bag, and freeze. Defrost in the refrigerator before using. The chain can go straight from freezer into cooking liquid for braised dishes or stock.
Conclusion
Instead of throwing out the tough chain that runs through a tenderloin, put it to use with one of these savory options. From making stock and stews to grillable skewers and artisan charcuterie, the tenderloin chain has a place in both everyday and gourmet cooking. With a little creativity in the kitchen, this often discarded cut can become a delicious and nutritious part of a nose-to-tail beef meal.