The one and only genuine tenderloin!
By far the most tender meat on any animal, tenderloin is prized all over the world for its soft texture and ease of preparation. Trimmed of all silverskin, this is by far the most tender steak you’ll ever eat. It is also extremely lean meat, so fat plays no role in it’s light texture and smooth mouthfeel.
Our best advice is to take is easy when cooking the tenderloin, especially if this is your first time preparing it. Cooking is purely for flavor here, as the meat is delicious and easily edible when totally raw, so it does not need to be cooked for tenderness. You can either roast or broil it at a high temperature for 20-30 minutes and then rest it before slicing, or bake it at a medium heat for an hour or so for a red, rare middle.
If you’re slicing it into medallions, you can pan fry tenderloin at a high heat for a few minutes on either side for layers of flavor from well done to rare. Handle it with care if you’re grilling it, as it the lack of fat cap and relatively sparse marbling mean that it can be overcooked if not properly timed.
A whole tenderloin will generally weigh between 4.5 and 5.0 lbs., and it can be tied or netted if you’d like – just indicate your preference in the comments section of the order page.
Please note: we do not currently sell individual pieces or medallions, though we will cut it however you’d like if you indicate your preference as a comment.