If you have more time than money, try trimming your own beef tenderloin. Follow these tips for easy, successful results:
Rinse the beef and pat it dry
You will only need a cutting board and a boning knife
First remove the white opaque membrane encasing the meat
Remove the chain of meat that is connected by a membrane on the back side and reserve for another recipe
Next step is to remove the connective tissue, called the silver skin beneath the fat by slipping the tip of a boning knife underneath the silver skin, angling it slightly upward using a gentle sawing motion, until you have removed the entire silver skin from the tenderloin. Discard the silver thin.
Trim the ends so that the tenderloin is nice and even. Use the trimmed pieces in soups or stir fry.
The tenderloin is ready for cooking. Try Roasted Beef Tenderloin.