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beef hanging tenderloin/diaphragm?
GirlyEgg
Posts: 620
I picked this up at Restaurant Depot... it was about $3.29/lb, so I wasn't really expecting much. The initial research I did talked about removing a membrane and then cooking - which I thought I did, but apparently not... The beef, itself, cooked medium rare, was FANTASTIC! However, I still had that pesky membrane going through the center....
Anyone have a good set of directions to prep this meat? I'm willing to keep trying with this, because it was THAT GOOD!
Anyone have a good set of directions to prep this meat? I'm willing to keep trying with this, because it was THAT GOOD!
Comments
Maybe this link from a couple years ago can help:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=685623&catid=1
Basically, you want to remove all the exterior fat and silver skin, and then locate the thick tendon that runs down the middle and cut along both sides of it to remove. Then you'll have two pieces of meat, one about 30% larger than the other in most cases.
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