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Grass-Fed | Tenderloin | Australia | 2 x 200g

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(Frozen)

Beef tenderloin is widely regarded as the most tender cut of beef.  It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. 

The tenderloin is a lean cut with comparatively little intramuscular fat, known in culinary terms as marbling. And marbling happens to be one of the major factors in making a cut of beef moist and flavorful.

How to Cook Beef Tenderloin

Cook a tenderloin quickly over high heat (like on the grill) so that the exterior becomes nicely browned while leaving the interior juicy and medium-rare. You can also sear it in a smoking hot skillet on the stovetop, then finish it in a 450 F oven.