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The Quietest Cut on the Animal. The Loudest One at the Table.
The tenderloin is the most tender muscle on a beef animal because it does almost no work. On a 1,400-pound show-finished steer, the whole tenderloin weighs 8–10 pounds — making these the rarest cuts in the animal and the ones we run out of first.
Show-finished tenderloins have something their grocery-store equivalents often don't: fat deposition from a properly finished animal that gives this mild cut just enough richness to stand on its own without being wrapped in bacon. Though wrapping in bacon is never wrong.
Cut at 1.5–2 inch medallions. Vacuum-sealed. Sold in pairs.
Suggested preparation: Sear hard on both sides, finish in a 400-degree oven. A thermometer is not optional on this cut. Pull at 128°F and rest five minutes. It will not forgive you for overcooking.
The Quietest Cut on the Animal. The Loudest One at the Table.
The tenderloin is the most tender muscle on a beef animal because it does almost no work. On a 1,400-pound show-finished steer, the whole tenderloin weighs 8–10 pounds — making these the rarest cuts in the animal and the ones we run out of first.
Show-finished tenderloins have something their grocery-store equivalents often don't: fat deposition from a properly finished animal that gives this mild cut just enough richness to stand on its own without being wrapped in bacon. Though wrapping in bacon is never wrong.
Cut at 1.5–2 inch medallions. Vacuum-sealed. Sold in pairs.
Suggested preparation: Sear hard on both sides, finish in a 400-degree oven. A thermometer is not optional on this cut. Pull at 128°F and rest five minutes. It will not forgive you for overcooking.