Also known as the Filet Mignon, the tenderloin is the most tender cut of beef, with a melt-in-your-mouth texture and mild flavor. Cook using dry heat, such as grilling, broiling, or pan-frying, first on high heat to seal in moisture and then transfer to low heat to finish to desired doneness. Ideally this steak is never cooked beyond medium-rare to maintain tenderness.
All meat is sold frozen.
