Whole Beef Tenderloin

The holy grail of beef: the entire tenderloin. Out of an entire 1,200 lb. steer or heifer, there are only seven or eight pounds of tenderloin, which is the most tender cut of the entire animal. Like all Flying B grass fed beef, our tenderloins are dry aged for at least 14 days, creating a one-of-a-kind taste that stands out from the rest. The loin is where we get filet mignon. Chateaubriand is made from the center cut of the tenderloin. This steak is butter soft and fantastically flavor filled. Cook this to medium rare at most to get the ultimate beef flavor from this cut. Enjoy! Our whole tenderloin will serve 8 - 10.Here are the critical numbers you’ll need to determine when your roast is cooked to the degree of doneness you most prefer. The internal temp is when the roast should be removed from the heat. The roast will continue to cook so the temperature will rise during the rest period.PREFERENCE DESCRIPTION INTERNAL TEMPRare Red center, very cool 110°FMedium Rare Red, warm center