Angus Tenderloin is the pinnacle of tenderness—silky, fine-grained, and elegant whether roasted whole (châteaubriand) or portioned into Filet Mignon steaks. This center-cut royalty sears to a gorgeous crust and carves rosy from edge to edge. We ship every tenderloin frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Angus pedigree: prized for consistency and refined beef flavor. Explore more Angus Beef.
• Ultra-lean luxury: naturally tender and mild—perfect canvas for herb butters, pan sauces, and classic roasts.
• Versatile: roast whole, tie for châteaubriand, or cut into steaks/medallions (tournedos).
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Whole Angus beef tenderloin, hand-trimmed (silver skin removed). See the variant selector for trim level (e.g., peeled/denuded, center-cut), length/weight, and count. Available grades may include USDA Choice and USDA Prime (when in stock).

Flavor Notes & Pairings

• Season simply: kosher salt before sear; cracked pepper after the crust forms.
• Finishes: garlic-herb butter, peppercorn (au poivre), red-wine jus, béarnaise, salsa verde, truffle butter.
• Sides: roasted mushrooms, asparagus, pomme purée, creamed spinach, simple salad.
• Learn techniques in Steak Cooking Methods and browse all Steaks.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~36–48 hours for a whole tenderloin to thaw evenly in the fridge (34–40°F).
• After thawing, temper 30 minutes at room temp for even cooking. For precise guidance, use our Storage & Thaw Calculator.

Trim & Tying (for Perfect Shape)

• Tuck & tie: fold the tapered tail under until the tenderloin is an even cylinder; tie every 1.5–2" with butcher’s twine.
• Steaks vs roast: slice into 1.5–2" steaks for Filet Mignon, or keep whole for a châteaubriand-style roast.

Target Doneness

Roast whole: pull at 120–125°F for rare–medium-rare; rest 10–15 minutes (carryover to ~125–130°F). Steaks: we recommend medium-rare (130–135°F). See our Steak Temperature Guide and time precisely with the Steak Doneness Timer.

How to Cook (4 Proven Methods)

1) Reverse-Sear Roast (ultra-even)

• Roast on a rack at 225–250°F until internal hits 118–122°F.
• Sear all sides in a ripping-hot skillet or on the grill 45–60 seconds per side for a deep crust.
• Rest 10–15 minutes; slice thick and finish with herb butter or jus.

2) Cast-Iron Sear + Oven (steakhouse classic)

• Preheat oven to 300–325°F. Sear the tenderloin on all sides in a lightly oiled, hot skillet.
• Transfer to oven on a rack; cook to pull temp (above). Rest, then carve.

3) Two-Zone Grill (char + control)

• Set hot and cool zones. Sear over direct heat for color, then move to indirect, lid closed, to gently reach pull temp.
• Need setup help? Use the Grill Setup Wizard.

4) Sous Vide + Sear (edge-to-edge rosy)

• Bag with butter, thyme, and garlic. Cook at 129–133°F for 2–3 hours (whole) or 1–2 hours (steaks).
• Pat bone-dry; sear very hot, very fast for a lacquered crust without overshooting. See our Sous Vide & Reverse-Sear Calculator.

Pro Tips

• Add a little fat: tenderloin is very lean—baste with butter or brush with oil for best crust and flavor.
• Don’t overcook: pull a few degrees early; carryover during the rest finishes the job.
• Perfect slices: remove twine, then carve across the grain into thick medallions.

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. Review best practices in Meat Safety & Storage.

Related

Portion into Filet Mignon · compare with USDA Prime classics · learn more in Steak Cooking Methods · get ideas in Recipes

Chef’s note: Treat tenderloin like a luxury roast—gentle heat to temp, a fierce finishing sear, butter-baste, rest, carve. Simple moves, flawless results.