Tenderloin

Tenderloin

From a 1,600 lb steer, only about 6 pounds of Tenderloin are available, making it the #1 steak on the steer. Our Filets are dry-aged, ensuring a unique and outstanding flavor. Raised on pasture without antibiotics or hormones, this beef is something you can truly feel good about.

Cooking Notes

When cooking a Tenderloin steak, start by heating a skillet or grill to high heat. Sear the steak quickly on each side to achieve a nice crust while aiming for an internal temperature of 125°F (medium rare). Allow the steak to rest briefly before serving, and consider pairing it with a delicious béarnaise sauce for a classic and flavorful combination. While béarnaise sauce may be challenging to prepare, the effort is well worth the indulgent taste experience.

How to Prepare

Grilled

Skillet

What to Expect

The tenderloin is located opposite the strip in a porterhouse or T-bone steak. The entire piece is known as the tenderloin, and smaller cuts of it are served as filets, renowned as the most tender muscle in the entire animal. This tender, less-worked muscle fiber produces a remarkable steak with minimal trimming required—just pure meat perfection.

Explore Recipes with Tenderloin