Tenderloin Steak

The Most Tender Cut of Beef

Our Tenderloin Steak is cut from the inside of the short loin, making it the most tender steak available. These 1-inch thick cuts are known for their buttery texture and mild, refined flavor. Perfect for grilling, pan-searing, or oven-finishing, this steak delivers an exceptional dining experience with every bite.

Fun Facts About the Tenderloin:

• Rare & Sought-After: Each animal only yields about 6-8 lbs. of tenderloin.
• Unmatched Tenderness: One of the least used muscles, making it incredibly soft.
• Premium Cut: Because of its scarcity and texture, it’s one of the most expensive steaks.

What’s the Difference Between Tenderloin & Filet Mignon?

The tenderloin is a long, narrow muscle that runs along the backbone, and it’s where the filet mignon is cut from. While the entire tenderloin is prized for its tenderness, the filet mignon comes from the small, most tender portion at the tip, offering an even more delicate texture.

Why You'll Love It:

• Unmatched Tenderness: The most tender steak available, delivering a melt-in-your-mouth experience.
• Rich & Buttery Texture: A mild, refined flavor with juicy tenderness.
• Versatile Cooking: Perfect for grilling, pan-searing, or reverse searing.
• Pure & Natural: No hormones, no antibiotics—just high-quality beef.
• Convenient Packaging: 1 lb. vacuum-sealed package for freshness.

How to Cook:

• Grill: Sear over high heat for 3-4 minutes per side.
• Pan-Sear: Cook in a hot skillet with butter, garlic, and fresh herbs.
• Reverse Sear: Slow-cook at 225°F until 10°F below desired doneness, then sear for a perfect crust.
• Oven Finish: Sear first, then bake at 400°F until internal temperature reaches 135°F for medium-rare.

Contact:

Questions? Reach out to us at support@cprmeats.com!