Whole Beef Tenderloin: RWA Grass Fed Beef *Fresh*

Whole Beef Tenderloin | RWA Grass-Fed Canadian Angus | Fresh | Trimmed | 1.5–3.5kg | Beretta Farms

The whole muscle, trimmed and ready. Beretta's Whole Beef Tenderloin is the entire psoas major — the same muscle that produces filet mignon — sold as a single trimmed roast rather than pre-cut into individual steaks. Buying it whole gives you significantly better value per pound than individual filets, the flexibility to portion your own steaks at any thickness, or the option to cook it as a single, show-stopping roast. From 100% Canadian RWA grass-fed Angus, aged 21 days, ships fresh.

Four sizes from 1.5kg to 3.5kg.

Understanding the Cut

The whole tenderloin is an oblong, tapering muscle with two distinct ends: the butt (the thicker end, slightly fattier and more marbled) and the tail (the narrow, leaner end). This natural taper means a whole tenderloin doesn't cook perfectly evenly end to end if roasted straight — the thin tail will finish before the thick butt does. Many cooks fold the tail underneath and tie it to even out the thickness before roasting, which produces a far more consistent result.

Already trimmed of the silverskin and most surface fat, this tenderloin is ready to cook straight from the package — no additional butchery required.

Two Ways to Use It

As a whole roast: The classic choice for a large dinner party or holiday meal — a single roasted tenderloin serves a crowd elegantly and carves beautifully tableside. Tie the tail underneath for even cooking, then follow the roasting method below.

Portioned into steaks: Cut your own filet mignon at any thickness you want — thicker cuts from the butt end, thinner from the tail. Buying whole and cutting your own steaks is significantly more economical than buying pre-portioned filets, and lets you control exactly how many steaks you get and at what size.

How to Roast a Whole Tenderloin

Pat completely dry. Tie the tail end underneath with butcher's twine to even out the thickness. Season generously with kosher salt and cracked pepper — tenderloin's mild flavour rewards assertive seasoning.

Reverse Sear (recommended): Preheat oven to 250°F (120°C). Place on a wire rack over a baking sheet. Roast until internal temperature reaches 120°F (49°C) for medium-rare — approximately 45–60 minutes for a 2–2.5kg roast, adjusting for size. Rest 10 minutes. Sear in a screaming-hot cast iron pan or under a broiler for 2–3 minutes per side until deeply browned all over. Rest 10 minutes before slicing.

Target temperatures:

Serve: Slice into 1–1.5" medallions. A compound butter or red wine reduction adds the richness the lean cut naturally lacks.

Product Details:

• 4 sizes: 1.5–2kg | 2–2.5kg | 2.5–3kg | 3–3.5kg
• 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
• Raised without antibiotics, hormones, or steroids
• Trimmed of silverskin | Aged 21 days | Ships fresh

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 Whole Beef Tenderloin is 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.