Tenderloin (Beef)
$24.97 – $94.89
TENDERLOIN, BONELESSÂ |Â LEAN
Also Known As:Â Butt Tenderloin; Chateaubriand; Filet Mignon; Filet Mignon Roast; Full Tenderloin Roast; Medallions; Short Tenderloin; Tenderloin Tips; Tournedos
A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks.
– Courtesy of beefitswhatsfordinner.com
BEEF TENDERLOIN STEAKS WITH BLUE CHEESE TOPPING
INGREDIENTS:
- 4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound)
- 1 large clove garlic, halved
- 1/2 teaspoon salt
- 2 teaspoons chopped fresh parsley leaves
Topping:
- 2 tablespoons cream cheese
- 4 teaspoons crumbled blue cheese
- 4 teaspoons plain yogurt
- 2 teaspoons minced onion
- Dash ground white pepper
COOKING:
-
- Combine topping ingredients in small bowl. Rub beef Tenderloin Seaks with garlic.
- Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping.
Cook’s Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. One minute before steaks are done, top evenly with topping.
- Season with salt; sprinkle with parsley.
– Courtesy of beefitswhatsfordinner.com
| Weight | N/A |
|---|---|
| Package Size | Tenderloin (Beef) 2.2 – 3 lbs, Tenderloin (Beef) 3 – 3.8 lbs |
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