Fast Facts: Argentine Tenderloin at a Glance
- 100% grass-fed beef, raised on open pastureland in Argentina’s Pampas region
- Naturally lean, tender, and rich in bold, beef-forward flavor
- Hand-trimmed and cut to order by our skilled butchers
- Shipped fresh in temperature-controlled packaging
Our Argentine tenderloin steak is the gold standard of luxury cuts. Sourced from grass-fed cattle and cut for maximum tenderness, this steak is a standout for both elegant dinners and everyday indulgence.
Looking to buy Argentine tenderloin steak in Toronto? Order online from The Butcher Shoppe. We cut and deliver your steak fresh on the same day for unbeatable quality and flavour.
Wine & Side Pairings for Argentine Tenderloin
Our Argentine tenderloin features a buttery texture and refined flavor profile, so your pairings should complement without overshadowing. Whether you’re hosting guests or indulging solo, here’s how to build the perfect plate:
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Crispy tallow potatoes: Rich and golden with a satisfying crunch, these beef-fat roasted potatoes bring savoury depth that complements the tenderloin’s clean finish.
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Caesar salad: Crisp romaine, sharp Parm, and garlicky dressing provide a bold, fresh contrast to the steak’s luxurious texture.
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Sautéed green beans with shallots: Light, vibrant, and just a bit sweet, these brighten the plate and balance each rich bite.
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Malbec: A natural pairing from the same region. Look for a bold Argentine Malbec with dark fruit and a smooth finish to echo the steak’s richness.
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Pinot Noir: Prefer something lighter? A silky Pinot brings red berry notes and gentle acidity that won’t overpower this delicate cut.
How We Recommend Cooking Tenderloin to Perfection
When preparing your Argentine tenderloin, simplicity is key. Follow these steps to let the steak’s natural quality take center stage.
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Season lightly: Coarse salt and freshly cracked pepper on both sides. That’s it. This cut doesn’t need much to shine.
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Let it rest at room temp: Let the steak sit out for 20–30 minutes before cooking. This ensures an even sear and a juicier finish.
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Sear in a hot pan: Heat a heavy-bottomed skillet until it’s smoking hot. Add a touch of oil and sear each side for 2–3 minutes to develop a crust.
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Finish gently: Lower the heat and cook for an additional 2–4 minutes, depending on the thickness. Aim for an internal temp of 130°F (54°C) for medium-rare.
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Rest before slicing: Let your steak rest for 5–10 minutes to lock in moisture. Then slice and serve for that perfectly tender bite.
What to Expect When Your Argentine Tenderloin Ships
Each Argentine tenderloin steak is hand-cut to order by our butchers, then vacuum-sealed to lock in freshness and preserve its natural flavour. We pack every order in insulated, temperature-controlled packaging to ensure your steak arrives cold, safe, and ready to enjoy.
We deliver across the Greater Toronto Area with speed and care. Planning to cook soon? Keep it in the fridge. Want to save it for later? It freezes beautifully.
