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:
| Doneness | Internal Temp |
|---|---|
| Rare | 120–125°F / 49–52°C |
| Medium Rare | 130–135°F / 54–57°C |
| Medium | 140–145°F / 60–63°C |
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
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:
| Doneness | Internal Temp |
|---|---|
| Rare | 120–125°F / 49–52°C |
| Medium Rare | 130–135°F / 54–57°C |
| Medium | 140–145°F / 60–63°C |
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
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
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:
| Doneness | Internal Temp |
|---|---|
| Rare | 120–125°F / 49–52°C |
| Medium Rare | 130–135°F / 54–57°C |
| Medium | 140–145°F / 60–63°C |
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
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:
| Doneness | Internal Temp |
|---|---|
| Rare | 120–125°F / 49–52°C |
| Medium Rare | 130–135°F / 54–57°C |
| Medium | 140–145°F / 60–63°C |
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
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
Beef Tenderloin Steaks - 2 Steaks: RWA Grass Fed Beef
Frequently Asked Questions