Tenderloin

The tenderloin comes from a part of the animal that does virtually no work throughout its entire life – hence its legendary tenderness and tenderness, unmatched by any other cut of meat.

It is the leanest of the premium steaks—without the intense marbling of the ribeye or the distinct texture of the roast beef. Instead, it offers a velvety, buttery texture and a subtle, pure beef flavor that requires no seasoning other than salt and pepper.

Sear briefly in a very hot pan—a firm sear on each side is enough to achieve a crispy crust with a juicy, pink center. Target temperature: 54–57°C (medium rare). Due to the lack of intramuscular fat, any doneness level above medium results in a noticeable loss of juiciness.

Available in 200 g and 300 g portions.