Beef tenderloin is located in the loin section of the beef loin and is the most tender beef cut there is!
Here at Paulina we make our tenderloin steaks and roasts slightly different than most. Since the tenderloin is thick at one end and narrow at the other, we lay two on top of each other on opposite ends. Then, to add flavor and keep from drying out during the cooking process, we tie on beef cod fat (as depicted above). Steaks are then cut in any size piece from a tenderloin roast.
The cod fat is easily removed after cooking, just remove the strings and the fat will fall off. This steak is a butcher and crowd please-er during the holidays, or time you are looking to have a special meal with some loved ones!
Each filet range from 8 - 16 oz.