Beef Tenderloin

• Beef tenderloin is often roasted whole, providing a stunning centerpiece for special occasions. The mild flavor allows for diverse seasoning and sauce pairings.
• Filet mignon steaks, cut from the tenderloin, are pan-seared or grilled to perfection. Sear on high heat and cook to desired doneness for maximum flavor and juiciness.
• Beef Wellington features tenderloin coated in pâté and duxelles, wrapped in puff pastry, and baked until golden brown. This classic dish is known for its rich flavors and elegant presentation.
• Tenderloin tips or medallions are perfect for quick and flavorful stir-fries. Their tenderness ensures they cook quickly and remain succulent.
• Thinly sliced beef tenderloin can be used in carpaccio, a raw beef appetizer. The delicate flavor pairs well with olive oil, lemon juice, and Parmesan cheese.
• Beef tenderloin can be ground to make exceptionally lean and tender ground beef. Ideal for burgers or meatballs where a delicate texture is desired.

• Excellent source of lean protein, essential for muscle building and repair.
• Provides iron, crucial for energy production and preventing anemia.
• Rich in zinc, supporting immune function and wound healing.
• Contains B vitamins, vital for nerve function and energy metabolism.
• Offers a source of creatine, which may improve exercise performance and muscle strength.
• Contains selenium, an antioxidant that may protect against cell damage.

Beef tenderloin is best stored in the refrigerator at temperatures below 40°F (4°C). Wrap it tightly in plastic wrap and then in foil or place it in an airtight container to prevent it from drying out and absorbing odors. It can be stored in the refrigerator for 3-5 days. For longer storage, freeze the tenderloin, properly wrapped, for up to 6-12 months. Thaw in the refrigerator before cooking for best results.