The holy grail of beef: the Whole Tenderloin. There's a reason this cut is held in such high esteem — out of an entire 1,200 lb steer or heifer, there are only six pounds of Tenderloin, and it just so happens to be the most tender cut in the entire animal. Like all our beef, our Tenderloin are dry aged for at least 14 days, creating a one-of-a-kind taste that stands out from the rest. This cut feeds 6-9 people making it a great centerpiece for special meals with family and friends. For more intimate gatherings (or a personal treat), check out our Filet Mignon, which are individually portioned steaks cut from the same muscle.
As implied by the name, the Tenderloin is an exceptionally tender cut, from the lower back of the beef. The entire muscle is known as the Tenderloin, whereas steaks cut from the same area are served as Filet Mignon. Tenderloin also appears opposite the Strip in both Porterhouse and T-Bone steaks.
This cut does not have much protective fat, so you want to cook it quickly over high heat. The idea is to get a nice sear on the outside, while keeping the internal temperature to a juicy 130°F (medium rare). Be careful not to overcook this wonderfully tender cut, the lack of fat could leave you with a tough meal. Finally, let your filet rest before enjoying and enjoy with a nice bearnaise sauce. It is a technically difficult sauce to make but soooooo worth the effort.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process