Australian Grass Fed Beef Tenderloin Whole (10% OFF SAVE 10.50)

Premium Quality | 100% Grass-Fed | Chilled, Not Frozen

Experience one of the most luxurious and tender cuts of beef, sourced from the lush pastures of Australia. Our Australian Grass-Fed Whole Tenderloin is approximately 1.7kg+- premium whole piece, prized for its buttery tenderness, fine grain, and naturally rich flavor. Sold as a whole slab only, no cutting service.

Product Highlights:

Cut: Whole Beef Tenderloin (also known as Eye Fillet or Filet Mignon when sliced)

Origin: Responsibly sourced from Australian cattle raised on open grasslands

Feed: 100% Grass-Fed, Grass-Finished – no grains, ever

Processing: Chilled (never frozen), vacuum-packed for maximum freshness

Quality: Free from added hormones, antibiotics, and preservatives

Why Choose Grass-Fed Tenderloin?

Grass-fed beef is celebrated for its clean, bold flavor and leaner profile. It contains higher levels of:

Omega-3 fatty acids

Conjugated Linoleic Acid (CLA)

Antioxidants such as Vitamin E

Cooking Suggestion:

Roasted Whole Beef Tenderloin with Garlic-Herb Crust

Ingredients:

1 whole beef tenderloin (4 to 5 lbs), trimmed

2 tbsp olive oil

4 garlic cloves, minced

1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)

1 tbsp fresh thyme, finely chopped (or 1 tsp dried)

2 tsp kosher salt

1 tsp black pepper

Optional: Dijon mustard (for extra flavor before roasting)

Instructions:

Prep the Meat:

Trim the tenderloin of silver skin if not already done.

Tie the tenderloin with kitchen twine at 1-2 inch intervals to ensure even cooking.

Seasoning:

In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.

Rub the mixture all over the tenderloin. Optionally, rub a thin layer of Dijon mustard first for more depth.

Rest:

Let the meat sit at room temperature for about 1 hour before cooking. This ensures even roasting.

Sear (Optional but Recommended):

In a large skillet, sear the tenderloin on all sides over medium-high heat until browned (about 2–3 minutes per side).

Roast:

Preheat oven to 425°F (220°C).

Transfer the tenderloin to a roasting pan or baking sheet.

Roast until a meat thermometer inserted in the thickest part reads:

120–125°F (49–52°C) for rare

130–135°F (54–57°C) for medium-rare

140–145°F (60–63°C) for medium

This usually takes 25–35 minutes, depending on thickness and oven.

Rest:

Remove from the oven and tent with foil. Let rest for 15–20 minutes before slicing.

Serving Ideas:

Slice into medallions and serve with:

Red wine reduction or béarnaise sauce

Roasted vegetables and mashed potatoes

A fresh arugula salad with balsamic glaze