Description
Premium 21-day aged tenderloin choice, offering unmatched tenderness and rich flavor. Supplied vacuum-packed as a whole primal cut for consistent slicing and portion control. Ideal for cutting into fillet steaks or roasting whole. Best cooked by searing or roasting for tender, juicy results. Store frozen at –12 °C and do not exceed warmer temperatures.
Recommended Cooking Methods
- Pan sear and finish in the oven
- Whole tenderloin roast
- High-heat grilling
- Cast-iron searing
Recommended Internal Temperatures
- Rare: 48–52 °C
- Medium Rare: 54–57 °C
- Medium: 60–63 °C
- Medium Well: 65–68 °C
How To Cut
Slice the tenderloin against the grain into thick medallions or slices approximately 1.3–2.5 cm thick. Keeping the slices thicker helps preserve the cut’s natural tenderness and juiciness.
