USDA Choice Whole Tenderloin is the source of the legendary Filet Mignon—an elegant, lean, and exceptionally tender cut prized for its smooth texture and refined beef flavor. Sold as a whole muscle, this premium centerpiece gives you maximum flexibility: roast it whole for a show-stopping meal or break it down into custom filet steaks. Hand-trimmed and carefully selected, it ships frozen at peak quality for flawless results at home. Eat Wild.

• Unmatched tenderness: the most tender muscle on the animal, with a fine grain and silky bite.
• Choice-grade quality: clean flavor, consistent performance, and excellent value for a premium cut.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Choice
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

One whole beef tenderloin (center-cut muscle, tail-on or tail-off depending on trim spec). See the variant selector for total weight; trimming level may vary slightly by batch.

Whole Tenderloin vs. Filet Mignon

Filet Mignon steaks are cut from the center portion of the tenderloin, while a Whole Tenderloin gives you the entire muscle—allowing you to portion custom filet sizes, prepare a classic roast, or create multiple meals from a single cut. Want ready-to-cook portions? See Filet Mignon. Want richer marbling? Explore Ribeye.

How to Cook (3 Proven Methods)

Target doneness: Rare to medium-rare. Because tenderloin is very lean, gentle heat and precise temperature control are essential. Use a fast, accurate thermometer and rest before carving. See our Steak Temperature Chart.

1) Whole Tenderloin Roast (classic preparation)

• Season generously and roast at 275–325°F until 10–15°F below target.
• Finish with a high-heat blast or pan sear for surface color.
• Rest 10–15 minutes before slicing.

2) Reverse-Sear Roast (maximum control)

• Cook low and slow at 225–250°F until near target temperature.
• Sear briefly in a hot oven or cast iron for crust.
• Dial in timing with our Sous Vide & Reverse-Sear Calculator.

3) Custom Filet Steaks

• Break down the tenderloin into center-cut filets and smaller end pieces.
• Sear filets hot and fast, finishing gently to rare or medium-rare.
• Need portion planning? Use Butcher’s Math & Yield Calculator.

Serving Suggestions

• Classic: roast and serve with béarnaise or peppercorn sauce.
• Holiday centerpiece: whole tenderloin with herb crust and roasted vegetables.
• Elegant sides: pommes purée, asparagus, green beans, or a crisp salad.

Pro Tips

• Dry brine: salt 12–24 hours uncovered for deeper seasoning.
• Don’t chase crust early: tenderloin benefits from gentle heat first.
• Slice thick: preserves moisture and a luxurious mouthfeel.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Learn best practices in Meat Safety & Storage.

Related

Browse portioned Filet Mignon, compare with richly marbled Ribeye, or explore all Steaks. Find cooking inspiration in Recipes.

Chef’s note: Whole tenderloin is about restraint—cook gently, pull early, rest well, and let its natural tenderness lead.