Grass Fed Tenderloin
The epitome of delicate, ever-so-tender beef. These little medallions from Australia are cut from the loin muscle which does very little work, resulting in tender and very mildly flavoured meat. It is very lean and has the least connective tissue of any cut, making it a tremendous health-conscious choice.
As well as steaks, tenderloins with their subtle flavour are an excellent option for serving raw. Simply cut into very small dice, season with mustard, Worcestershire, capers, salt and pepper and top with an egg yolk. An excellent option on a steamy Hong Kong evening.
Hand-cut to approximately 200g or have it roast tied to around 800g.