All Tied Up: How to Roll and Tie a Beef Tenderloin Published Sep 26, 2011 8:00 AM Food SHARE Step 1 Place the meat horizontally in front of you on a clean work surface. Cut a one- to two-yard length of butcher’s string. Beginning at the leftmost tip of the tenderloin, pass one end of the string underneath the meat one to two inches from the tip, cross the ends of the string on top of the meat, and tie a knot. Trim the shorter length of excess string close to the knot. Hold the remaining, longer string above the meat with your left hand, and loop it around your right hand. [Back to All Tied Up » Step 3 Make a knot to secure the new loop. [Back to All Tied Up » Repeat every one to two inches, making evenly spaced and knotted loops, until you reach the rightmost tip of the tenderloin. When you’ve made your final loop, one to two inches from the tip, pull the string tight, tie it into a knot, and trim the excess string. [Back to All Tied Up » MORE TO READ RELATED The Pescatarian Asado: Reframing Argentina’s Native Bounty Jorgelina Mandarina is developing a new restaurant fed by her home province’s famed rivers. READ NOW RELATED Sheldon Simeon’s Essential Hawaiian Pantry Everything you need to start cooking like an... RELATED 10 Hawaiian Recipes to Transport You to the Islands Bring that beach vacation home.