Description
Beef tenderloin, also called filet or lomo, is the least-worked muscle on the animal, which makes it the most tender cut of beef there is. It is the choice for anyone serving red meat at a special dinner without worrying about doneness or chewing through it: it practically gives way under a fork and needs no marinade or rub to come out soft, unlike tougher, more affordable cuts.
Features
- Piece weighing 4.5 to 5 lb, enough for several steaks or one large medallion
- Very low in fat and connective tissue
- Extremely soft texture with a delicate flavor
- Friboi brand, frozen at the time of packing
- Portions out into even, individual steaks
- Almost no waste once trimmed
It works well sliced into medallions and seared in a hot pan with butter and herbs, finished in the oven for a more done center, or roasted whole over indirect heat and sliced afterward like a roast meant for sharing at the table. Because it is so lean, it is worth watching closely: it loses juiciness fast if it goes past medium, so pulling it off the heat a few degrees early tends to give a better result. To thaw it without losing juiciness, move it from the freezer to the refrigerator 24 to 36 hours before cooking. When serving the medallions, slice them against the grain and let them rest before bringing them to the table.
It ships frozen as a single 4.5 to 5 lb piece, good for keeping on hand and using across more than one meal. It suits anyone who entertains fairly often and would rather have a premium cut ready in the freezer than buy it fresh every time, since it holds up well until the day it is needed, without losing the texture that sets it apart from other beef cuts.
