Tenderloin Steaks

• 2 steaks per package
• Avg. 1 lbs. per package

Description

Turns out a lazy muscle on the animal, the tenderloin, creates the most tender cuts of beef. 
As a whole muscle it is called the tenderloin, but when cut into a steak it becomes a filet. 
They are great for roasting, braising or the English preparation, Beef Wellington.  
The Chateaubriande filet cut comes from the end of the tenderloin. 
The Tournedos filet comes from the center, 
and traditionally when cut from the small forward end of the tenderloin, 
it’s known as Filet Mignon “Dainty Filet” in French.  

Cooking Tips

Because of the lean quality of this meat, gentle grilling is your best option. 
Wrapping your filet with our delicious bacon is heaven on earth.

RECIPE: Poached Tenderloin with Horseradish