Beef Tenderloin

Beef tenderloin gets its name for a reason - there isn’t a more tender steak to be found! 

Beef tenderloin is cut from the midsection of the steer. The tenderloin is a long muscle that runs along the inside of the ribs, next to the spine. The muscle is hardly used which leaves the meat lean, tender, and mild flavored. 

Because beef tenderloin is so lean, it needs to be cooked hot and fast to create a crisp exterior and juicy interior. We recommend searing the steak then finishing it with butter for extra richness or cooking it over direct heat on the grill. 

Make sure to let your steak rest before serving. You won’t be disappointed with this premium cut of Wisconsin, pasture raised beef!