Tenderloin

- Available stuffed and wrapped in bacon.

Tenderloin is a cut of beef that is particularly prized for its exceptional tenderness. 

Tenderloin is prized for its exceptional tenderness and low fat content, while still providing a good amount of protein and essential nutrients. 

It is a popular choice of meat for those looking for a lean option.

Here are some key things to know about tenderloin:

1. Tenderloin is cut from the tenderest and least worked part of the animal, located along the backbone. As such, it is naturally very tender.
2. This cut is very lean with very little intramuscular fat marbling, making it particularly tender but less rich in flavour compared to other cuts like the Ribeye or New York Strip.
3. Tenderloin is often prepared whole or in thick steaks. It is generally recommended to cook it quickly over high heat to preserve its tenderness. It can be grilled, pan-fried, or even roasted in the oven.
4. For rare, tenderloin is cooked for about 3 to 4 minutes on each side over medium-high heat. For medium, add a few more minutes on each side depending on the thickness of the steak and your cooking preferences.
5. Tenderloin pairs well with simple side dishes that don't mask its tenderness, such as roasted potatoes, sautéed vegetables, or a light sauce such as red wine or pepper sauce.
6. Because of its exceptional tenderness and rarity in the animal, tenderloin is often considered one of the most prestigious cuts of meat and is generally more expensive than other cuts of beef.

In short, filet mignon is appreciated for its incomparable tenderness and delicacy, making it an ideal meat choice for those looking for a refined and tasty gastronomic experience.