Trimming silverskin

[Mach1]

I always get the 4 pack of choice filets from costco, the meat is usually great but trimming the silverskin without butchering the cut is pretty difficult, especially when it runs deep into the steak, the sides are no big deal, any tips?

[bcoop]

I keep a cheap ass, stamped blade filet knife specifically for this. It's thin, it's flexible, and I find I have better results trimming the tenderloin than I do when I use my nice forged filet blade. You have to keep it sharp as shit though. I sharpen that cheap knife every time it gets used.

You really need to let the weight of the meat do most of the work. If you force it you'll fuck it up. Here's a good step by step.

http://www.thekitchn.com/post-51-88458

[Mach1]

Thanks for the info!