AAA Beef Tenderloin

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the leanest, most tender cut on the steer. We carry it whole (about 4–6 lbs, ready to portion into filets or roast as a chateaubriand) or pre-portioned to your preferred thickness. Sear hard in a screaming-hot cast-iron pan, finish in a 425°F oven to 125°F internal for medium-rare, rest 8 minutes. Cut against the grain. The cut for a special occasion when texture matters more than marbling.