Tenderloin is the most tender cut of beef. It is used to cut filet mignon steaks, the most tender steak possible.
The whole tenderloin is comprised of two muscles. If the larger muscle is used to make center-cut filet mignon steaks, the smaller side muscle is removed first and can be used to cut tenderloin medallions.
These babies are like mini filet-mignons, just as tender, cut just as thick, just with a smaller diameter. We have ’em packed in 1-lb packages for your convenience.
Use them for steak medallions, or in recipes to bring some serious life to your fajitas, kabobs, stir-fries, etc.
Imagine using filet mignon in the recipes you would otherwise use skirt, flank, or stew meat.
How happy would it make you feel to hear the “oooohs” and “ahhhhhs” around the table at dinner time?
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