The tenderloin is the most tender piece of meat you will ever have the pleasure of biting into. It is exceptionally juicy and flavorful without needing anything more than a simple salt and pepper seasoning.
This is a Tenderloin Roast, not cut into medallions. These roasts are half of the whole tenderloin muscle, which runs parallel to the spine.
This tenderloin roast is a special treat, and the main ingredient of Beef Wellington. Lisa and I used aSerious Eats recipe for an out-of-this-world Christmas dinner. Fun and not nearly as difficult to make as I expected.
A beef tenderloin, known as an eye fillet in Australasia, filet in France, filé mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.
We carefully tend to and raise our animals only on the nutrient rich green grasses and crystal clear waters of our high mountain ranches outside Chama, NM. Nothing more, nothing less.
Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
This local farm to table tenderloin, beautifully trimmed by the processor, went straight into a Beef Wellington that was perfection.
I also like that Chama Valley Meat Co delivers to my local market, weather permitting, and gladly accepts return of their boxes for reuse. Pre-order and pick up is the way to go.
