Organic Tenderloin Steak

Because the tenderloin does almost no work during the animal’s life, the muscle fibres stay incredibly fine — that’s why it cuts with a fork and has the softest texture of any cut on the animal.

Sear in butter over high heat, basting continuously. Roast to 130°F internal for medium-rare. Rest 10 minutes before slicing.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.