Member’s Mark USDA Choice Angus Beef Tenderloin Steak (priced per pound)
Why we love this
Hand selected and cut, these premium Angus beef steaks taste superb with just salt and pepper. Perfect as surf and turf or even just turf. It's that good.
About this item
- 100% grain-fed Angus beef
- Fresh, Never frozen
- Hand selected and cut
- USDA Choice
- Four steaks are included
Due to high demand,
This item may be unavailable from time to time.
USDA Choice Angus Beef Tenderloin Steak are a versatile and delicious addition to any weekly shopping list. USDA Choice is the second highest grade of U.S. beef available.
Cooking USDA Choice Angus Beef Tenderloin Steak
USDA Choice Angus Beef Tenderloin Steak is superb with just salt and pepper, as surf and turf or just on its own. This cut is best prepared using any dry heat cooking method including roasting, grilling and smoking. For best results, let the meat rest at room temperature before and after cooking. Season with salt, fresh pepper and your favorite spices.
What Does USDA Choice Mean?
The grading system used by the United States Department of Agriculture determines the quality rating of beef based upon a complicated inspection system measuring the amount of marbling in the ribeye muscle portion and combines the maturity of the beef to determine the grade. The higher the ratio of marbling and the younger the beef, the higher the USDA grade. The fat marbling is what determines tenderness, juiciness and flavor, while the age of the beef determines texture as well as flavor.
Beef Wellingtons for Two Recipe
Perfectly cooked beef and a crisp crescent crust make this the perfect way to quickly serve a favorite.
Recipe and image courtesy of Pillsbury.
- 1/8 teaspoon pepper
- 2 beef tenderloin steaks, 1.5" thick (6 oz. each)
- 2 teaspoons olive oil
- 2 tablespoons sun-dried tomato pesto sauce and spread (from 8-oz. jar)
- 1 can (4 oz.) Pillsbury™ refrigerated crescent rolls
- 1 egg, slightly beaten
- 1 tablespoon cold water
- Heat oven to 375°F. Line small cookie sheet with parchment paper. Sprinkle pepper on both sides of steaks.
- In heavy 10-inch skillet, heat oil over medium-high heat. Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling.
- Meanwhile, on lightly floured work surface, separate dough into 2 rectangles; firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch square. With 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside.
- Place 1 steak pesto side down in center of 1 dough square. Fold opposite corners up and around steak; repeat with remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square.
- In small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture.
- Bake 22 to 25 minutes or until crust is golden brown and thermometer inserted in center of steak reads 145°F. Let stand at room temperature 3 minutes before serving. (Temperature will rise at least 10° to 15° during standing time.)
- A traditional Beef Wellington is an entire fillet of beef that has been covered with liver pâté or a seasoned mushroom mixture, wrapped in pastry and baked. These individual Wellingtons are perfect for a special Valentine’s dinner.
- If beef tenderloin steaks are irregular in shape, tie with kitchen string before browning. Remove string before wrapping in dough.
Shopping List Suggestions:
In addition to Choice Angus Beef Tenderloin Steak, we suggest you use the following quality selections for this recipe: