OvenThe Tenderloin is a long thin strip of muscle that bisects two primals – the Sirloin and the Shortloin – and is most known for filet mignon. A tenderloin roast keeps this entire muscle in tact. It can be roasted and served whole, or cut into individual steaks – filet mignons from the front (narrow) portion, chateaubriands from the center section or, simply, tenderloin steaks from the larger portion in the rear.
In the American heartland, our Black Angus cattle are pastured in large open fields and fed a 100% vegetarian diet. They’re grain-finished on high-moisture corn for 120 days, creating fantastic marbling and tender, flavorful beef. Like all of our products, it’s antibiotic, steroid, and hormone-free. Our cattle are certified by the USDA as raised and fed through operations that provide a low-stress environment, with facilities designed by world-renowned animal care experts, and prioritize delivering access to fresh, clean water, adequate shade and shelter.
Haven't cooked it yet but I know it's going to be delicious just like all their products.
I’ve had this several times and it is delicious. The confusion comes when the website, recipe card that comes with the tenderloin and bag that said tenderloin comes in EACH have a different set of directions. Time, temp and length of bag slit vary in each of the three instructions. Any way we can get a consistent cooking g method?? I will give it 6 stars at that point as I’m not sure 325, 350, 425, one I inch slit, 3 inch slit or toothpick hole as well as 30-50 minutes depending on temps.
