Whole Beef Tenderloin with Crusted Herbs & Peppercorns
Whole Beef Tenderloin with Crusted Herbs & Peppercorns
This product is only available for delivery on: Thursday 19dec and Friday 20 dec.
Weight 2kgs-2.3kgs, Feeds 6-8 people, Use-By 26/12/2024
A whole beef tenderloin rubbed with a layer of freshly grounded garden herbs infused with a breaded crust & peppercorns.
Marinated for 36 hours prior to delivery for extra tenderness and succulence.
Cut to perfection & skill-fully vacuum packed with a super thin layer of fat necessary for roasting. Wrapped with some fresh garden herbs salt & cracked black pepper so all you need to do is pop into the oven! Slow roast for 2-3 hours using the juices to make that epic homemade gravy.
Beef tenderloin is the most tender cut of beef and it is located within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. There is also very little fat within the tenderloin, making it a very lean cut. Because of all that, beef tenderloin is one of the most expensive cuts of beef.
Allergens: WHEAT, GLUTEN
*Suitable for home freezing
+ Country of Origin
U.K (un-stunned, slaughtered by hand)
+ Description
Fillet of beef is otherwise known as tenderloin, a name which is pretty self-explanatory. It's a loin muscle, found beside the sirloin, and it's exceptionally tender. It has no superficial fat and negligible marbling so needs careful cooking to preserve it's delicate flavour. The long, tapering fillet is made up of three distinct parts – the butt, the centre cut and the tail – and is a versatile piece of meat that lends itself to lots of different treatments. Because it's a slightly awkward shape, it's often split into three parts for ease of use. The butt is the widest part of the cut and is perfect for carpacchio, the centre cut (including the chateaubriand) is even in shape and density so ideal for beef wellington, while the pointed tail can be cut into steaks or roasted as a mini joint.
+ Shelf Life
Use-By 25/12/2022
+ Cooking Guidelines
Let the tenderloin sit at room temperature for a couple of hours. This will help to cook the insides evenly.
SEAR: Heat some olive oil in a large cast-iron skillet and sear the beef tenderloin on all sides for about 3 to 5 minutes per side. Since the beef tenderloin is a long piece of beef, you can cut it in two manageable roasts that can easily fit into a 12″ skillet.
SLATHER: Create a simple garlic and herb butter and slather it all over the seared beef. Insert your probe thermometer.
ROAST: Cook the beef tenderloin at 425 degrees F. until the desired internal temperature is reached. This will only take about 20 to 25 minutes!
INTERNAL TEMP:
RARE – 115°F – 120°F
MEDIUM RARE – 120°F – 125°F
MEDIUM – 130°F – 135°F
