Beef Tenderloin Steaks - 2 Steaks: RWA Grass Fed Beef

RWA Grass-Fed Beef Tenderloin Steaks | 2 x 6–8oz | Filet Mignon | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms

The most naturally tender cut on the animal, cut as individual steaks. Beretta's Tenderloin Steaks — also sold as filet mignon — come from the psoas major muscle running along the spine, a muscle that does almost no work during the animal's life. Because it bears no weight and contains almost no connective tissue, it needs virtually no tenderising: the tenderness is inherent to the cut. From 100% Canadian RWA grass-fed Angus, aged 21 days.

2 x 6–8oz steaks per pack | Ships frozen.

The Tenderloin Trade-Off

The tenderloin is the most tender cut. It is not the most flavourful. Its leanness and delicate texture — the same qualities that make it so prized — mean it has less intramuscular fat and therefore less of the bold beef character you get from a ribeye or striploin. The tenderloin is the choice when texture is the priority: a buttery, yielding steak that almost needs no knife. Pair it with a butter sauce, a red wine reduction, or compound butter to add the richness the cut naturally lacks.

For pure beefy flavour: ribeye or striploin. For pure tenderness and elegance: tenderloin.

How to Cook Tenderloin Steaks

The tenderloin's leanness means it benefits most from a cast iron pan-sear with butter basting — not a hot grill. The grill works, but the butter-basting method produces the richest, most complete result for this particular cut.

Pan-Sear with Butter Baste (recommended): Pat completely dry. Season generously with kosher salt and cracked pepper — tenderloin's mild flavour rewards assertive seasoning. Bring to room temperature. Sear in a screaming-hot cast iron with a neutral oil for 2 minutes on the first side without moving. Flip. Add a tablespoon of butter, a crushed garlic clove, and a sprig of thyme. Tilt the pan and baste continuously for 90 seconds. Check internal temperature: 130°F (54°C) for medium-rare. Rest 5 minutes.

Oven finish (for thicker cuts): Sear as above for 90 seconds per side, then transfer the pan to a 400°F (205°C) oven for 4–6 minutes to reach 130°F (54°C) internal. Rest 5 minutes.

Target temperatures:

Serve: Rest 5 minutes minimum. A compound butter (blue cheese, herb, or truffle) melted over the top at the table is the classic tenderloin finishing move.

Product Details:

• 2 x 6–8oz steaks per pack
• 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
• Raised without antibiotics, hormones, or steroids
• Aged 21 days | Ships frozen | Delivered to your door

Our RWA Grass-Fed Beef Standards:

• Raised without antibiotics, hormones, or steroids
• 100% Canadian Angus — born, raised, and finished in Canada
• Raised on grass, finished on grain | No GMOs in feed
• Traceable back to the farm of origin
• Humanely raised
• Sustainable program from conception to consumption

Beretta's Grass Fed Beef Tenderloin Steaks are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton.