The holy grail of beef: the entire tenderloin. Out of an entire 1,200 lb. steer or heifer, there are only six pounds of tenderloin, which is the most tender cut of the entire animal. Like all our beef, our tenderloins are dry aged for at least 14 days, creating a one-of-a-kind taste that stands out from the rest.
The tenderloin is opposite the strip in a porterhouse or T-bone steak. The entire piece is known as the tenderloin and smaller cuts of it are served as filet mignon, the most tender muscle in the entire animal. This softer, less-worked muscle fiber creates a wonder steak, with almost nothing to trim off—just pure meat and joy.
This cut does not have much protective fat, so you want to cook the tenderloin quickly over high heat. The idea is to get a nice sear on the outside, while keeping the internal temperature to a juicy 130 degrees (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 it.
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