The Tenderloin, aka Filet Mignon, is by far the most tender and most sought after of all beef cuts. Silky, delicate, and just beefy enough, this cut makes all who eat it very happy. Be sure you have a meat thermometer to cook it to a perfect medium rare to enjoy it at its best. Finish your tenderloin with a sprinkling of Maldon salt or another high-quality flaky salt, or with Regalis Foods Truffle Butter to further elevate the experience. –Chili M
Sourced from Country Natural Beef, a forward-thinking cooperative founded in Oregon has 100 families across the West all focused on regenerative ranching specializes in juicy, unbelievably delicious beef. Their Grazewell Program puts even greater emphasis on pasture rotation and measuring carbon sequestration resulting in positively impacting soil health. Cows are raised in the most responsible way on verdant pastures and are G.A.P. Animal Welfare certified and non-GMO Project verified.