USDA Prime Angus, Tenderloin 2.3kg

USDA Prime Tenderloin is a whole 2.3kg USDA Prime Tenderloin of Black Angus beef — the American name for the beef fillet and the most tender muscle on the animal. At Prime grade this tenderloin carries a subtle marbling that standard fillet cannot approach, adding richness and depth that elevates an already exceptional cut. Ideal for portioning into individual steaks, chateaubriand or Beef Wellington.

About USDA Prime Black Angus Beef

USDA Prime is the highest grade awarded by the United States Department of Agriculture — a classification given to only around 2 to 3 percent of all beef produced in America. To qualify for Prime, a cut must exhibit abundant intramuscular marbling throughout the lean meat, producing the exceptional juiciness, deep flavour and extraordinary tenderness that has made American Prime beef the benchmark at the world’s great steakhouses.

This beef comes from Black Angus cattle — the breed synonymous with the finest American beef, raised on carefully managed grain-fed programmes that develop the characteristic rich, sweet marbling that defines Prime Angus. The result is beef of a very different character to British grass-fed cuts — richer, more densely marbled, with a sweeter, buttery depth of flavour that is uniquely American. Each primal is wet-aged for maximum tenderness before despatch, and delivered chilled and ready to portion or cook.

How to Cook & Serve

To get the very best from USDA Prime Tenderloin:

• Remove the chain muscle and trim the silverskin before portioning — a sharp boning knife makes this straightforward.
• For individual steaks: portion into 200 to 250g medallions and sear in a very hot dry pan for 2 minutes per side, then finish in a 200 degree oven for 4 to 6 minutes for medium-rare.
• For a whole roast chateaubriand: use the thick centre section, sear all over and roast at 200 degrees to 54 degrees internal temperature, then rest for 15 minutes.
• For Beef Wellington: sear the whole tenderloin, cool completely, coat with duxelles and pate, wrap in puff pastry and bake at 200 degrees for 25 to 30 minutes.

Perfect Pairings

USDA Prime Tenderloin pairs beautifully with:

• Classic sauce Bearnaise or a rich truffle and Madeira sauce
• Gratin dauphinoise or pommes puree
• A great Napa Valley Cabernet Sauvignon or fine red Burgundy
• Sauteed wild mushrooms with shallots and Cognac

Storage and Portioning: Keep refrigerated and use by the date shown. Remove from packaging, allow to breathe for 30 minutes before portioning, then bring individual steaks or portions to room temperature for a further 30 to 45 minutes before cooking. Season generously with flaky sea salt and black pepper immediately before cooking. Any unused portions can be tightly wrapped and frozen for up to 3 months.

However you cook it, USDA Prime Tenderloin delivers the bold, richly marbled character that has made USDA Prime Angus the gold standard of the world’s great steakhouses — an exceptional eating experience from start to finish.