Beef tenderloin is located in the loin section of the beef loin and is the most tender beef cut there is! Here at Paulina we make our tenderloin steaks and roasts slightly different than most. Since the tenderloin is thick at one end and narrow at the other, we lay two on top of each other on opposite ends. Then, to add flavor and keep from drying out during the cooking process, we tie on beef cod fat (as depicted above). Steaks are then cut in any size piece from a tenderloin roast. Just as an FYI the smaller sizes will be thin due to the steaks being made out of two pieces. The cod fat is easily removed after cooking, just remove the strings and the fat will fall off. This steak is a butcher and crowd pleaser during the holidays, or any time you are looking to have a special meal with some loved ones! Each filet ranges from 8 - 16 oz.
