Simple Truth
Simple Truth Natural Grass Fed & Finished Angus Beef Tenderloin
What it is
This is a premium cut of beef, sourced from Angus cattle that have been raised exclusively on a diet of grass and forage throughout their lives. The term 'grass fed & finished' indicates that the cattle were not supplemented with grains. This practice can influence the flavor and texture of the meat, often resulting in a more robust beefy taste and a leaner profile compared to grain-finished beef. The tenderloin is known for its exceptional tenderness.
How people cook with it
Beef tenderloin is a versatile cut that can be prepared in many ways, making it suitable for special occasions or elegant weeknight meals.
- Roasted whole for a centerpiece dish
- Cut into medallions for pan-searing
- Marinated and grilled
- Sliced thinly for carpaccio
Beef tenderloin is best cooked using methods that highlight its natural tenderness and flavor. For a whole tenderloin, roasting is common, often seasoned simply with salt and pepper and cooked to a medium-rare or medium doneness. Individual portions can be pan-seared quickly in a hot skillet with a little oil or butter, browning them on all sides. It can also be marinated before grilling or broiling. Resting the meat after cooking is crucial to allow the juices to redistribute, ensuring a tender and moist result.
How it differs from similar foods
Compared to other beef cuts, tenderloin is significantly more tender due to its location on the animal, which is not a heavily worked muscle. Grass-fed and finished beef may have a slightly different flavor profile, often described as more earthy or herbaceous, and can be leaner than conventionally raised beef.
Who it is for
Home cooks looking for a tender and flavorful beef cut for special meals or to explore the characteristics of grass-fed beef.
How to keep the rest
Keep the beef tenderloin refrigerated at or below 40°F (4°C). For longer storage, it can be frozen. Wrap it tightly in plastic wrap or place it in a freezer bag, removing as much air as possible. Thaw frozen beef in the refrigerator before cooking.