Cuts · Steak
Tenderloin
Lean but tender — buttery and ultra-lean. Reverse-sear for even pink edge to edge.
$20.00 each
avg 8–10 oz
About this cut
The tenderloin — the cut you know as filet mignon — is the psoas major, a long muscle that runs along the inside of the spine. It does almost zero load-bearing work, which is why it ends up as the most tender single muscle on the entire animal. There's only one tenderloin per side, and it's small: each whole tenderloin yields just a handful of center-cut filets.
Why Piedmontese matters here
Tenderloin is naturally lean by anatomy, so most filets you buy depend on butter, bacon, or pan sauce to carry the flavor. Piedmontese tenderloin runs leaner still — but the breed's fine muscle fiber and clean pasture-raised flavor mean the meat tastes like beef before it tastes like the wrap or the sauce. That's rare in a filet. Reverse-sear at 250°F until 115°F internal, then sear hot for the crust, and you get edge-to-edge pink with the cleanest steak flavor on the catalog.
How to cook it
Recommended method
Reverse-sear: oven at 250°F until internal hits 115–120°F (about 25–30 minutes for a 1.5-inch filet), then sear cast iron 60–90 seconds per side in butter. Rest 5 minutes.
Internal temp targets
- Rare: 120°F
- Medium-rare: 125–130°F (recommended — filet dries fast past this point)
- Medium: 140°F
- Well-done: 160°F (not recommended — Piedmontese filet will turn cottony)
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