Australian Beef Cut
Tenderloin (Filet Mignon)
The most tender cut on the animal. Lean, buttery and refined — the centerpiece of any fine-dining menu and the foundation of filet mignon.
Specifications
- Chain-off, side-strap removed
- Center-cut for uniform medallions
- Grain-fed Australian beef
- 28-day wet aged
- Premium hotel and fine-dining grade
About Tenderloin
The tenderloin runs along the spine under the short loin. Because it does almost no work, it is exceptionally tender — the cut from which filet mignon, chateaubriand and tournedos are taken.
Cooking Notes
Cook quickly to medium-rare. Pair with a strong sauce or compound butter — its delicate flavour invites bold accompaniment.