Beef Tenderloin Medallions, Dry Aged 28-Day (FROZEN)


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Comes from:

On a four legged animal, the front and back legs do most of the work, the belly and the back are less used. The most underused muscle is the tenderloin.

Best cooking method:

We age our tenderloins. Tenderloin is expensive so people get understandably worried about messing it up. These small medallions are individual portions. You don’t want to overcook or under season them with salt. Use our perfect steak method — pan sear and finish in the oven — and pay attention; they are best served  mid-rare. 


Since there is very little fat in tenderloin — and fat is flavor — some people wrap it in fat to cook it. This is a technique called barding. Google it! To cook a whole tenderloin, consider the weight and follow a recipe for exact cooking times. A meat thermometer is never a bad idea.

Similar cuts:

Teres major.

Ordering Instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.

I need about