Tenderloin (whole)
$76.03 - $94.73
A whole beef tenderloin is a premium, elongated cut from the loin of the cow, known for its incredible tenderness and buttery texture. This cut is lean, with little marbling, but when cooked properly, it delivers a melt-in-your-mouth experience. It is often used for elegant roasts, filet mignon steaks, or beef Wellington. The tenderloin typically weighs between 4 to 6 pounds and can serve a large gathering, making it perfect for special occasions.
HOW TO COOK:
Preparation:
1. Trim the Tenderloin (if not already trimmed): Remove the silver skin (a tough connective tissue) using a sharp knife. If the tenderloin has a tapered end, tuck it under and tie it with butcher's twine for even cooking.
2. Seasoning: Generously season with salt, black pepper, and any preferred seasonings (garlic powder, rosemary, or thyme work well). For added flavor, rub with olive oil or butter.
Cooking Methods:
1. Roasting (Oven Method - Best for a Classic Roast)
- Preheat oven to 425°F (220°C).
- Sear the tenderloin in a hot skillet with oil for about 2 minutes per side to develop a crust.
- Transfer to a roasting pan and place in the oven.
- Cook until desired doneness (use a meat thermometer):
- Rare: 120-125°F (49-52°C) (about 20-25 min)
- Medium-rare: 130-135°F (54-57°C) (about 25-30 min)
- Medium: 140-145°F (60-63°C) (about 30-35 min)
- Rest for 10-15 minutes before slicing to retain juices.
2. Grilling (Best for a Smoky, Charred Flavor)
- Preheat grill to medium-high heat (about 400°F).
- Sear all sides over direct heat for 2-3 minutes per side.
- Move to indirect heat and cook until internal temp reaches the desired doneness.
- Rest before slicing.
3. Sous Vide (Best for Precision Cooking)
- Set the sous vide machine to the desired doneness temperature (e.g., 130°F for medium-rare).
- Seal tenderloin in a vacuum-sealed or zip-lock bag with seasonings and butter.
- Cook for 2-4 hours.
- Sear in a hot pan for 1-2 minutes per side for a crisp exterior.
Serving Suggestions:
- Slice into thick filet mignon steaks or serve as a whole roast.
- Pair with creamy mashed potatoes, roasted vegetables, or a red wine reduction sauce.
🍽️How To Cook
The following are great guidelines for grass-fed beef: Rare - 120F |Medium Rare - 125F |Medium - 130F |Medium Well - 135F |Well - 140F
Chicken should be cooked to an internal temperature of 165°
Pork should be cooked to on internal temperature of 145°
Let all meat rest for 3-5 minuted before cutting.
🚚When Will My Order Ship
We ship every Monday. That is the day UPS has scheduled pickup in our area. Holidays and weather may affect shipping.
🥩How Should My Meat Arrive
We ship in insulated liners with dry ice. Your meat should arrive in 2 days of leaving the ranch. We always pack with extra ice just in case there is a delay. Contact from the dry ice may make micro-holes in the packaging. This is normal and the meat is still good to put in your freezer to eat.