Never frozen, good in the fridge for 8-9 days after delivery.
Choose your delivery date at checkout. We cut-to-order the day it ships.
Beef Tenderloin is a muscle in the loin primal and is in two different sub-primals, the short loin and sirloin, creating its unique oblong shape. This muscle is not used by the animal much thus resulting in the tenderloin being the most tender cut in the animal. Flavor in beef is derived from how much a muscle is used and because of the lack of use, the tenderloin has a very subtle beef flavor. Because it is such a lean steak, the tenderloin is best cooked no more than medium-rare.
The Chateaubriand cut generally comes from the center section of the tenderloin ranging anywhere from 20 to 30 oz. The term “filet mignon” is a French term meaning small filet and originally referred to the beginning portion of the tenderloin that is smaller in size than the center section. This term is now used to refer to any steak that is cut from a tenderloin in most butcher shops. Ours are aged and completely trimmed, and taken only from the center of the loin.
Our Signature Recipe
It just so happens we have a custom recipe for this cut. Please feel free to use it and take all the credit!