HOME > Chowhound > Home Cooking >

How Do You "Spiral Cut" a Tenderloin?

pilinut Aug 1, 2013 11:57 AM

There's a recipe for a Churrasco with Chimichurri by Michael Cordúa in the July issue of Food and Wine, and I can't figure out how to "spiral cut" a 2lb tenderloin center. The instructions say:

". . .make a 1/4 inch lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral cut the meat until you have a long, rectangular piece about 1/4 inch thick."

I imagine that the knife would follow a diagonal, candy-cane sort of line along the length of the tenderloin, but should the knife be held perpendicular to the board as I cut, or should it be angled somehow?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. r
    rjbh20 RE: pilinut Aug 1, 2013 12:20 PM

    "Spiral cut" is a misnomer. What you do is cut it so it basically unrolls like a roll of toilet paper. Knife is parallel to the grain. Make sense?

    1. boogiebaby RE: pilinut Aug 1, 2013 01:22 PM

      What you would do is lay the tenderloin on your cutting board. Now make a cut along the length of the tenderloin 1/4 inch deep. Then start cutting just underneath the cut so that you are cutting the meat into one long, thin piece. Picture a pencil sharpener -- you want to cut the top layer all the way around, then go around again into the second layer, then the third, etc.

      1. t
        travelerjjm RE: pilinut Aug 1, 2013 02:21 PM

        The notion of "spiral" comes from what you'd see if you roll it back up again -- it would look sort of like an empty jellyroll.

        1. gmm RE: pilinut Aug 1, 2013 04:04 PM

          Here's a video for you, if it's hard to picture in your mind:
          http://www.familycircle.com/videos/v/...

          1. pilinut RE: pilinut Aug 1, 2013 05:42 PM

            I knew you guys would be able to explain it to me! Thank you, rjbh20, boogiebaby, travelerjim, and gmm!

            After reading your explanations and watching that spot on video clip, I realize that I must have a gift for complicating matters. I shudder to imagine what I would have inflicted on that tenderloin had you folks not stepped in.

            I'm off to buy a tenderloin and will be sending grateful vibrations your way while I do a "spiral cut".

            Show Hidden Posts