Angus Filet Roast, from 100% Black Angus cattle raised in the Midwest heartland by a select few family-owned ranches and farms. We hand-select for a high degree of marbling and tenderness that you’ll savor and hand-cut by highly skilled butchers applying the same artisanal standards pioneered by the neighborhood butcher. All of this combined with our patented wet-aging process results in consistently exceptional flavor and texture beyond compare. 

Recommended Cooking Methods

Our tenderloin can be prepared in various ways to suit your culinary preferences:

Roasting:  Slow roast the whole tenderloin at 225°F until the internal temperature reaches 140°F for medium-rare.

Grilling: Sear the tenderloin over high heat, then finish cooking on indirect heat until the desired internal temperature is reached.

Beef Wellington: Wrap the tenderloin in a layer of pâté and duxelles, encase in puff pastry, and bake until golden brown and the internal temperature reaches 140°F.

For best results, monitor the internal temperature to achieve your desired doneness.