Member's Mark Prime Tenderloin Steak (priced per pound)
Why we love this
Hand-selected from grain-fed cattle, this superior cut of steak features all the juiciness, flavor and superior marbling you'd expect from a high-end steakhouse.
About this item
- Member's Mark Prime boneless tenderloin beef
- Exceptional juiciness, tenderness, flavor and superior marbling
- Served by upscale steakhouses, luxurious hotels and limited retailers
- Hand-selected and cut from grain-fed cattle
Prime tenderloin steak, known for its extremely tender, buttery soft texture, is an excellent choice when you want a high-end steakhouse dinner at home. Just like the name suggests, tenderloin steak is the most tender cut of beef with superior marbling, juiciness and flavor that requires minimal seasoning.
These tenderloin steaks come with a Prime rating, the highest grade possible earned by only 4-7% of beef. This ensures you receive the highest-quality cut with superior tenderness, juiciness and flavor. Our tenderloin is hand-selected and cut in Club from grain-fed cattle for quality and optimal marbling.
This high-grade cut of meat is best prepared using any dry-heat cooking method including roasting, grilling, sautéing and smoking. Instead of using a marinade as your seasoning, this steak tastes best when seasoned with salt, fresh-cracked pepper and your favorite spices before grilling. For best results, let meat rest at room temperature before cooking.
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: