Angus Beef Tenderloin Fillet from Australia

• Packed with the nutrition you expect from most steaks, including an excellent source of protein, iron, and Vitamin B6.
• It’s a mild yet full-flavored cut with a melt-in-your-mouth texture due to its minimal connective tissue.
• Beef Tenderloin is best-served medium-rare. A meat thermometer is essential in creating a delicious Beef Tenderloin.
  
  

Note: The Angus beef tenderloin is vacuum-packed and chilled. The actual product may be slightly different from the images.

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Australian Angus Beef

Keep the item refrigerated at a temperature range of 0 to 4° C.

Tray

• Bring the Angus Beef Australian Tenderloin to room temperature for 30 minutes.
• Preheat the grill or skillet over medium-high heat.
• Season the tenderloin with salt and pepper.
• Cook for 2-3 minutes per side for a seared crust.
• Reduce heat to medium and cook for 4-6 minutes per side for medium-rare.
• You can also check the internal temperature with a meat thermometer (130-135°F or 55-57°C for medium-rare).
• Let the tenderloin rest for 5-10 minutes.
• Serve as a whole or slice (as required) against the grain and serve.

Note: Adjust cooking times based on the desired doneness and use a meat thermometer for accuracy.