Tenderloin Cut (AKA: Filet Mignon or Chateaubriand)

Wagyu Tenderloin Cut

The Wagyu Tenderloin Cut is the pinnacle of luxury in beef, known for its unparalleled tenderness and delicate, buttery flavor. This cut is sourced from the most prized section of the cow, the tenderloin, which is naturally lean yet intensely marbled, offering a melt-in-your-mouth experience that is second to none.

Key Features:

• Marbling: Fine, delicate marbling that enhances the tenderness and flavor of the meat.
• Texture: Incredibly tender, with a smooth, velvety mouthfeel.
• Flavor: Subtle, buttery flavor with a rich, luxurious finish.
• Cut: Sourced from the tenderloin, the most tender section of the cow.

Cooking Tips:

This exquisite cut is best served rare to medium-rare, allowing its natural flavors to shine. A quick sear in a hot pan with minimal seasoning, such as salt and pepper, is all that's needed to elevate this steak to its full potential.

Serving Suggestions:

Pair the Wagyu Tenderloin with a delicate red wine, such as Pinot Noir, and complement it with sides like truffle mashed potatoes or steamed asparagus to balance the richness of the meat.