You know that slick-looking silvery-white connective tissue you see on every beef, pork, and lamb tenderloin? That’s silverskin, and it doesn’t dissolve or caramelize when you cook it, so you have to remove it before cooking the meat.
It isn’t difficult, and it is necessary. In this video, Chris Prosperi, long-time Food Schmooze® contributor and the chef and co-owner of Metro Bis in Simsbury, CT shows you how to remove the silverskin from a tenderloin.
Once the silverskin is removed, you’re ready to marinate your meat or season it with salt and pepper and start cooking.
Need another lesson? Watch a video of Chris demonstrating how to cook a beef tenderloin on a grill and how to use two simple tools to test for doneness.
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Produced by Robyn Doyon-Aitken, videography by Mike Dunphy, audio and editing by Larry Roeming.
