Naturally tender with a fine, delicate grain, this Angus Tenderloin delivers clean, classic beef flavour and a smooth, buttery-soft texture without excessive richness. Perfect for roasting whole or portioning into premium steaks, it offers elegant balance and dependable performance in both professional kitchens and refined home dining.
Meet the classic centrepiece cut: Angus Tenderloin — naturally tender, finely grained, and prized for its clean, precise beef character.
With its elegant structure and delicate texture, this premium whole piece delivers smooth, buttery softness without heaviness, making it a versatile favourite in both professional kitchens and refined home dining alike.
Cooking guide
(Precision, Elegance & Natural Tenderness)
Whole Roast (Classic Centrepiece)
Best for: Entertaining, carving boards, refined plating
Temper Bring to room temperature (45–60 mins). Pat dry.
Season Simply Sea salt + cracked pepper. Optional light brush of olive oil or beef tallow.
Sear Hard sear all sides in a hot pan for colour.
Gentle Roast 150–160°C oven Cook to internal temp: 48–50°C → Rare | 50–52°C → Medium Rare (recommended) | 54°C → Medium
Rest Rest 15–20 mins before slicing.
Result: Even blush centre, ultra-fine grain texture, clean Wagyu flavour with balanced juiciness.
Premium Steak Cut
Best thickness: 3–4cm medallions
Salt 30 mins prior
Sear 2–3 mins per side (very hot pan or BBQ)
Lower heat to finish gently Pull at 50–52°C internal. Rest 8–10 mins.
Optional finish:
Flaky salt
Butter baste with thyme
Light red wine jus
Serving ideas
Classic steakhouse: pomme purée + asparagus + red wine jus
French bistro: béarnaise + pommes frites + dressed rocket
Modern plate: truffle mash + charred broccolini + flaky salt
