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NZ Chilled PR Tenderloin

$110.94$153.90

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SKU CH20-103N Categories ,

Country Of Origin : New Zealand

* Stocks are subject to availability.

“Picture For Illustration Purposes Only”

Silver Fern Farms is a renowned New Zealand-based meat processing company known for its high-quality beef, lamb, and venison products. When it comes to their prime beef tenderloin, you can expect a premium cut sourced from grass-fed, pasture-raised cattle, which is a hallmark of New Zealand’s beef industry.

Quality Assurance > Silver Fern Farms is committed to stringent quality standards throughout their production process. This includes animal welfare, sustainable farming practices, and ensuring that their beef is free from added hormones and antibiotics.

Grading > While New Zealand does not have a grading system equivalent to the USDA’s Prime grade, Silver Fern Farms is known for consistently delivering high-quality beef products. Their prime beef tenderloin is carefully selected for its marbling, tenderness, and flavor.

Versatility > Prime beef tenderloin from Silver Fern Farms can be prepared using various cooking methods, including grilling, roasting, or pan-searing. Its tenderness and flavor make it a versatile option for a wide range of dishes, from elegant steak dinners to gourmet beef Wellington.

[COOKING PREPARATION]

Trimming: Before cooking, you’ll likely need to trim the tenderloin slab to remove excess fat and silver skin. Use a sharp knife to carefully trim any visible fat and connective tissue.

Seasoning: Season the beef tenderloin slab generously with salt and pepper. You can also add other herbs and spices for additional flavor, such as garlic powder, thyme, or rosemary. Allow the seasoning to adhere to the meat by patting it gently onto the surface.

Preheating: Preheat your oven to a high temperature, typically around 425°F (220°C) or prepare your grill for high heat cooking.

Searing (Optional): If desired, you can sear the beef tenderloin slab on all sides in a hot skillet or on the grill. Searing helps to develop a flavorful crust on the outside of the meat. This step is optional but can add extra flavor to the final dish.

Roasting or Grilling: Transfer the seasoned beef tenderloin slab to a roasting pan or directly onto the grill grates. Cook the tenderloin slab until it reaches your desired level of doneness, using a meat thermometer to monitor the internal temperature. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).

Resting: Once the beef tenderloin slab is cooked to your liking, remove it from the heat and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicier final product.

Slicing: Slice the beef tenderloin slab into thick slices against the grain and serve immediately. Arrange the slices on a platter and garnish with fresh herbs or a drizzle of sauce, if desired.

[STORAGE]

Portion the slab of beef to your liking. If you’re planning to use the beef portions within a few days, store them in the refrigerator. For longer-term storage, place the packaged portions in the freezer.

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