Whole Beef Tenderloin

100% GRASS-FED & GRASS-FINISHED

Whole Beef Tenderloin

The tenderness of Filet Mignon in a centerpiece roast.

Make a memorable meal with the most tender cut of beef. Our Whole Beef Tenderloin brings the delicate, buttery texture of Filet Mignon to the table as a beautiful roast—ready to slice and share with the people you love

Filet Mignon, Left Whole

Filet Mignon steaks are cut from the Tenderloin. Leaving this prized cut whole gives you an exceptionally tender roast with a fine texture and mild, elegant beef flavor.

Tenderloin comes from a muscle that does very little work, which is why it is so naturally tender. It is leaner than Ribeye and pairs beautifully with garlic butter, fresh herbs, sautéed mushrooms, or a simple pan sauce.

Great Beef Takes Time

Our cattle grow slowly on pasture for more than three years, often up to 42 months. We give them time to reach maturity naturally and develop the deep beef flavor that makes our beef special.

They are 100% grass-fed and grass-finished, with no grain. Daily moves to fresh pasture support both the cattle and the land, giving grazed areas time to recover as part of our regenerative management.

Our fields are managed without chemicals, and we never use antibiotics, growth hormones, or vaccines.

After harvest, our beef is dry-aged and carefully cut by our artisan butcher. From the pasture to the finished roast, every step reflects the care we put into raising it.

A Beautiful Cut, Your Way

Roast it whole.
An elegant centerpiece for Christmas dinner, an anniversary, a birthday, or a special gathering. Bring it to the table and carve into generous slices.

Cut your own Filet Mignon.
Slice into steaks at your preferred thickness. The narrower end is excellent for smaller medallions or tender steak bites.

Make Beef Wellington.
Tenderloin is the traditional choice for this special dish, wrapped with mushrooms and golden pastry. Trim and prepare the roast as your recipe directs.

The First Step: Dry Brining

For seasoning that reaches beyond the surface, salt the thawed Tenderloin evenly and place it on a rack over a tray in the refrigerator, uncovered, for 12–24 hours before cooking.

This gives the salt time to season the meat while helping the surface dry for better browning. If you dry-brine first, avoid adding another full coating of salt before roasting.

Our Favorite Method: Reverse Sear

A whole Tenderloin is ideal for gentle roasting followed by a brief, hot sear. This helps cook the center evenly while creating a beautifully browned exterior. Use a meat thermometer to guide you.

1. Thaw completely.
Thaw in the refrigerator on a tray, allowing several days if needed for the center to thaw fully.

2. Prepare for even cooking.
Remove any remaining silver skin if needed. Tuck the narrow tail underneath and tie with butcher’s twine to create a more even thickness.

3. Season and heat the oven.
Preheat to 225°F. Pat the roast dry and lightly coat with oil or softened butter. Add pepper, garlic, rosemary, or thyme. Add salt if you have not already dry-brined.

4. Roast gently.
Place on a rack over a roasting pan. Check the temperature in the thickest part and remove shortly before your preferred finishing temperature, allowing for the final sear and carryover cooking. Follow temperature rather than a fixed cooking time.

5. Rest and heat your pan.
Let the Tenderloin rest for about 10 minutes while heating a large cast-iron pan or grill for the final sear.

6. Brown the outside.
Use a little high-heat cooking fat and briefly sear each side. Turn as the surfaces brown, keeping this step short to protect the tender center. For a roast too large for your pan, use a hot grill or finish briefly under the broiler, watching closely.

7. Slice and enjoy.
Remove the twine and slice across the grain. Serve with herb butter, mushrooms, or your favorite sauce.

Cutting It Into Steaks?

Reverse searing works best for individual steaks at least 1½ inches thick. For thinner Filet Mignon steaks or small medallions, use a direct pan sear or grill and monitor the center temperature closely. This naturally lean cut benefits from careful cooking.

Limited by Nature

Each animal provides only two Tenderloins, and many are cut into individual Filet Mignon steaks. Whole roasts are a limited offering, so we recommend ordering when available if you have a special meal in mind.

Typically 3–5 lb. Exact weights vary naturally from animal to animal.

Raised With Care. Served With Love.

An exceptional roast for a meal worth gathering around.