The tenderloin is a classic cut of beef beloved by chefs and home cooks the world over. Our 100% grass-fed beef is amazingly juicy, with an intense, rich flavor and melt-in-your-mouth texture.
Our 100% grass-fed cattle are raised on Australian family-owned ranches full of alfalfa and rye, leading to a superior cut of beef tenderloin with a mild flavor profile. In keeping with our principles, the Angus and Hereford steer are completely naturally raised and free of any hormones, stimulants or antibiotics.
This grass-fed beef tenderloin is true to the name—tender in every way. Much grass-fed beef has a tendency to be lean, and thus a bit tough, requiring tenderizing techniques. But this cut offers the best of both worlds: the benefits of grass-fed beef with the tenderness usually associated with grain-finished beef. It is still leaner than grain-finished beef, and cooks faster as a result. Keep a close eye on it to avoid drying it out. And don't cook it beyond rare to medium rare.
This large cut of tenderloin beef allows the home cook to experiment with various recipes and cut the meat to his or her preferred trim or thickness.
Skip heavy sauces or rubs for beef of this quality (although many chefs love to add a dab of D'Artagnan Black Truffle Butter or a slice of our luscious foie gras). If you’re feeling adventurous, try steak tartare with a side of frites. Or cut steaks from the tenderloin and serve with a red wine sauce, a peppery rub, or even a mix of parmesan and anchovies. Potatoes make a classic side, from truffled fries to creamy potato salad, but we like polenta, spinach and Brussels sprouts, too. However you serve it, with tenderloin this fine, you are in for a pleasurable meal.