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Flannery

Flannery Beef Tenderloin USDA Prime - 8oz

$38
The most tender steak there is; perfect for those who are lovers of steak but not necessarily lovers of fat.  We love to pan-sear tenderloin to medium-rare and then enjoy with a sauce au poivre, salsa verde, or simply seasoned with salt and pepper. Take your steak game to the next level by adding a touch of truffle butter and pouring the pan juices overtop to wake up the flavors.

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Flannery Beef

Location: San Rafael, CA

About: Flannery, a local purveyor, selects only the best cuts from California and Midwest cattle; dry aged in California by Flannery


USDA Prime

Unquestionably the most tender steak you can serve up. Absolutely fork tender and devoid of most excess fat; this steak could be called the sashimi cut of beef. Perfect choice to provide a noticeable thickness without an overwhelming portion.

The Filet Mignon cut comes from the Tenderloin - or the part of the "T-Bone" steak. Because it hangs inside the ribs, it's not a particularly active muscle within a cow. (The equivalent muscle in humans is the Psoas muscle, which helps us walk, stand, and stay balanced on our legs. Cows don't stand up, but they do tip over!)

With very little marbling, connective tissue, and outside fat, the Tenderloin cut is considered one of the most tender steaks you can get. It doesn't have the marbling of a Ribeye or Prime rib, so it can dry out very easily and takes well to sauces (Sauce Bordelaise, Sauce Bearnaise), which gives it some added moisture. It is a great steak for slicing thinly (after a little time in a freezer) for Carpaccio or Steak Tartare and is perfect for both Pho and Sukiyaki.

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