Jim Davis: Hi! Chef Jim Davis here for Harris Teeter. I am going to show you now how to carve beef tenderloin that has been roasted. This is one of the nicest and finest cuts of beef that you can find. This is a chateaubriand; which is the center cut of the tenderloin. What we are going to do is, we are going to cut it in half and that gives us the two serving pieces. Look at that, nice and medium. You can further cut it down, and put it into two slices and put that on a plate like that.
If you would like, you can take the same beef and you use a fine bladed slicing knife like this and you slice it thin, just like this, and that's how you carve roast tenderloin, and is that ever good.