USDA Prime Beef Whole Tenderloins, Cryovac (priced per pound)

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Why we love this

Lean but tender, whole beef tenderloin is best cooked using any dry-heat method: roasting, grilling, sautéing and smoking. Check out our favorite recipe below!

About this item

  • USDA Prime Beef
  • Hand-selected and cut from grain-fed U.S. cattle
  • Excellent flavor and tenderness
  • Boneless
  • Product of the USA
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Description

Prime tenderloin steak is known for its extremely tender, buttery soft texture while being surprisingly low in fat. This flexible cut is best prepared using any dry-heat cooking method including roasting, grilling, sautéing and smoking. For best results, let the meat rest at room temperature before cooking. Season with salt, fresh-cracked pepper and/or your favorite spices before grilling.

Herbed Tenderloin Steaks with Goat Cheese Topping Recipe

Whip up a satisfying meal in under 30 minutes any night of the week. Herbed goat cheese is a tasty topping for Tenderloin Steaks. Pair with arugula and tomatoes for a light meal.

What You'll Need: 

  • 4 beef Tenderloin Steaks, cut 1 inch thick (about 5 ounces each)
  • 1/4 cup goat cheese
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic, minced
  • Sautéed Arugula and Tomatoes (recipe follows, optional)
  • Salt

Cooking Directions: 

  1. Combine goat cheese and basil in small bowl; set aside.
  2. Press thyme and garlic evenly onto beef steaks.
  3. Preheat nonstick skillet over medium heat. Cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Remove steaks from skillet; immediately top with goat cheese mixture. Keep warm.
  5. Prepare Sautéed Arugula and Tomatoes, if desired. Season steaks with salt; serve with arugula mixture. 

Sautéed Arugula and Tomatoes: Heat 1 teaspoon oil in nonstick skillet over medium heat until hot. Add 5 cups arugula leaves and 1 clove minced garlic; cook 1 to 2 minutes or until wilted, stirring constantly. Remove from heat. Stir in 1/2 cup diced tomatoes.

Recipe courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association

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