USDA Prime Tenderloin is the ultimate do-it-all centerpiece: portion into luxurious filet mignon medallions, roast as an elegant chateaubriand, or cube for ultra-tender tips. With Prime marbling and that famous tenderloin texture, this is the steakhouse experience—shipped frozen at peak quality so you can deliver perfect results at home. Eat Wild.

• Ultra-tender & versatile: carve into Filet Mignon steaks, a center-cut roast, or steak tips for skewers and sautés.
• Prime-grade juiciness: abundant fine marbling for a silky bite and elevated flavor.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Less Than 2% of Beef Qualifies
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

One whole beef tenderloin (long, tapering muscle). See the variant selector for weight and trim (e.g., untrimmed/PSMO vs. peeled/trimmed). Exact length, shape, and chain presence vary by spec and are noted on the label.

How to Portion (Step-by-Step)

1. Chill & set up: work with the tenderloin very cold for precision; use a sharp boning or fillet knife.
2. Remove the chain: gently pull off the side “chain” muscle for tips or stir-fry; reserve for another use.
3. Trim silver skin: slide the blade under the silver skin, lifting it away in long strips (don’t remove the meat beneath).
4. Square sections: identify head (thicker), center-cut (even diameter), and tail (tapered).
5. Portion: cut the center into 1½–2" medallions (classic filet mignon). Use the head for a petite roast or thick medallions; use the tail for tournedos or tips.

Yield depends on trim level and starting weight. Portion sizes are personal—cut thicker for luxurious, steakhouse-style medallions.

How to Cook (3 Proven Methods)

Best eating: tenderloin shines at rare to medium-rare. Target a final internal temp of 125–130°F for medium-rare (pull a few degrees early and rest). See our Steak Temperature Chart.

1) Chateaubriand Roast (Center-Cut)

• Dry-brine with salt 30–90 minutes (or overnight, uncovered, for deeper seasoning).
• Roast at 250–275°F to ~10°F below target, then sear in a ripping-hot pan or on the grill for crust.
• Rest 10 minutes; slice thick and finish with herb butter or peppercorn sauce.

2) Filet Mignon Medallions (Cast-Iron)

• Pat dry, light oil, generous salt & cracked pepper.
• Sear in hot cast-iron 1½–2½ minutes per side; add butter, garlic, herbs to baste 30–45 seconds.
• Rest 5–8 minutes; slice across the grain.

3) Sous Vide + Sear (Edge-to-Edge Perfect)

• Bag whole roast or medallions with a little butter/herbs; cook to your preferred temp (e.g., 125–129°F).
• Pat very dry; sear blazing hot for 45–90 seconds per side for crust without overcooking.
• For exact timing by thickness, use our Sous Vide & Reverse-Sear Calculator.

Pro Tips

• Even thickness = even doneness: tie a roast with butcher’s twine every 1–2" to keep shape.
• Season simply: tenderloin’s elegance shines with salt, pepper, and a finishing butter or pan sauce.
• Don’t overcook: this cut is lean—pull early and let carryover finish.

Why USDA Prime?

Prime’s fine marbling elevates tenderloin’s delicate flavor with luxurious juiciness. Comparing grades? See our in-depth guide: USDA Choice vs. USDA Prime.

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

Portion into Filet Mignon steaks, explore our full USDA Prime selection, or discover ultra-rich Dry-Aged and Wagyu/Kobe. More ideas in Recipes.

Chef’s note: For an elegant dinner, tie a center-cut roast, slow-roast to 120–122°F, sear hard for crust, rest 10 minutes, slice thick, and finish with peppercorn cream or truffle butter.