Whole Beef Tenderloin
Sometimes 100% grassfed beef can be tricky to prepare just right as it's typically leaner beef than it's industrial counterpart, but with tenderloin, it's hard to screw it up! In addition to that, it's elegant, decedent and perfect as the centerpiece of any table for holidays or celebrations with those you love.
Best part? As with any of our cuts, the meat is the star - so just step back and let it do it's thing! No help from complicated cooking techniques that take all day or exotic ingredients you'll only use once - save that for dessert. :) Of course, wrapping with a little bacon never hurt anything and there is a reason beef wellington is such a big deal (especially to Gordon Ramsey it seems) so, what I'm saying in a long roundabout way, is that our beef tenderloin will rise to meet you with whatever skills and time you have.
A trick if you're roasting the whole tenderloin: fold the thinner end of the loin on top of itself and bind with butcher's twine. This will help create a uniform size for the best results and a succulent, juicy, and delicious experience!
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