The tenderloin truly is the most tender cut of meat. It is juicy and flavorful without needing anything more than a simple salt and pepper seasoning.
These are medallions, about 1.5 - 2 inches thick. 2 steaks per package.
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.
Triny at Carnivores Custom Meat Processing dry-ages these for 30 days, before cutting and vacuum packing them.