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Tenderloin & Filet

Loin

Tenderloin
Tenderloin

The tenderloin sits under the spine and barely works, which is why it's so soft. Cut into rounds it's filet mignon; whole, it's a roast for a table of six.

How to cook it

  • Filets: sear hard in butter or tallow, then finish gently. They're thick, so a probe thermometer earns its keep here.
  • Whole tenderloin: tie it, sear all over, roast at 275°F to 120°F internal, rest 15 minutes.
  • Don't crust it with heavy spice. Salt, pepper, maybe thyme. Let the meat talk.
  • It has less fat than the rib, so it's the least forgiving cut if overcooked.

Why it's better as Midwestern wagyu

Tenderloin is tender on any animal, but on most it's also bland. Wagyu tenderloin has real marbling, so you get the softness and the flavor in one piece.

In your share

One tenderloin per half; a quarter gets a portion. Tell us whole or cut into filets.

Want some? Drop your cell and your wagyu guy will text you.