New Zealand Beef Tenderloin - (200 - 230g)

The most tender cut in the entire cow. It's a portion of the ever popular T-Bone steak and the Porterhouse steak and filet mignon.

Grassfed tenderloin are lean and taste great with a quick sear over a cast iron skillet or pan. 

Beef tenderloin is usually cut into small medallions or steaks and is typically cooked using high-heat methods such as grilling, broiling, or pan-searing. It is often served as a main course and paired with rich and buttery sauces, or simply seasoned with salt and pepper.