How to make the perfect cut ahead of National Filet Mignon Day

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Aug. 13 marks National Filet Mignon Day.

Chef Rob Koeller dropped by FOX59 Morning News to show the crew how to break down a whole beef tenderloin into smaller cuts.

The chef's step-by-step guide in pictures:

More about Chef Rob Koeller

With over 27 years of experience in the restaurant business, Executive Chef Rob Koeller has had an impressive career. He has headed some of the best kitchens in the Indianapolis area. His first notoriety within the business came in 1995 when his Grilled Salmon Napoleon won “Best Seafood Dish” by Indianapolis Monthly magazine. He went on to win “Best Veal Entrée” voted on by the National Veal Council which gave him national attention when he was head Chef at Midtown Grill in Broad Ripple. He helped open Lulu’s Restaurant and Cocktails before becoming Executive Chef of the Glass Chimney in Carmel which at that time was one of only three restaurants in the entire state of Indiana that were Nationally recognized as fine-dining. Wanting to expand his culinary knowledge, Rob left the Glass Chimney to tackle sushi as Executive Sushi Chef for Kona Grill Corporation. National recognition followed him again as he helped the corporation win many “Best Sushi” awards. Later, he helped open Forty-Five° in downtown Indianapolis.

In 2009, Chef Rob Koeller turned his attention to culinary education at the Chef's Academy where he practiced the culmination of all his culinary knowledge. His innovative cuisine helped inspire future chefs. Most recently Chef Koeller has been working closely with various local restaurants as a Chef Consultant to much success and contributes many food demonstrations to live news television appearances. His reputation as one of the best precedes him and his passion for culinary excellence is exemplified in all his work.

Numerous accolades from culinary education and restaurant management have been awarded upon him bearing witness to his impassioned mission to extent culinary knowledge to others. Chef Koeller continues to educate himself in the ever-changing culinary scene staying on top of current trends and industry-related environmental impacts. Having an undergraduate degree in Psychology (Purdue, ’93) and a Master’s degree in Organizational Leadership Development (St. Mary-Of-The-Woods, ‘14) while maintaining a Certified Executive Chef status with the American Culinary Federation (ACF) since 1999, Chef Rob Koeller understands the various people, food, cultures, and recipes that make up today’s cuisine.

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