Often times, on meat, there is a cap of membrane of the surface of meat, called silver skin. This should be removed, since it can be a little tough and will shrink awkwardly when the meat is cooked.
Since the sliver skin is just on the surface of the meat it is important to remove only that, and not the meat underneath.
To do this effectively, use a sharp thin knife, like a boning knife, a thin slicer, or a paring knife.
Lay the meat flat on the counter, in this case a fillet of beef. Slip the knife under the silver skin at the end and make a short incision, away from you, to release about an inch wide section. Then hold onto the silver skin and make broad easy cuts, keeping the knife's edge right at the contact point of the silver skin and the meat. Hold the silver skin at a low angle over the meat and slide the knife under it.
The knife should angle every so slightly towards the silver skin, to avoid gouging into the meat. The tricky part here is not to cut the silver skin, because you have more control if you can remove it in long strips.
Repeat until you have removed all the membrane. When done properly the silver skin will have very little meat attached to it.
Now this roast is ready for cooking.


Instructor: Katherine Alford