Australian Beef Tenderloin Chain off: A beef tenderloin, known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. Beef tenderloin is the most tender cut of beef. It’s the most tender part of the animal, and therefore the most desired. It’s more in demand. It’s very lean, flavorful, and so soft, it practically melts in your mouth. Beef tenderloin is easy to roast in the oven with simple seasoning of fresh garlic, salt, and pepper.
Tenderloin chain comes from the side of an untrimmed beef tenderloin. It’s removed when the connective tissue and silverskin is removed. Typically, it would be trimmed out and either used for stew meat or ground beef, depending on how fatty and sinewy it was. No matter what part of the whole tenderloin your cut comes from, it’s a good idea to tie the meat with kitchen twine before cooking. Cinching the meat at one- or two-inch intervals will give it a uniform shape and thus ensure even cooking. Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature. Seasoning beef tenderloin is important because its lower fat content (compared to other cuts such as rib roasts) means less flavor.
Contains: “1.5 Kg” Australian Beef Tenderloin “Whole Cut” Chilled