Left Continue shopping Left Continue shopping
Your Order

You have no items in your cart

Delivery is not available in your area. You can change postcode here
Back to: All About Meat - Beef
Previous / Next
Add to Shopping List
All About Meat / Beef

Black Angus Tenderloin Butt (whole) (approx 1.2kg)

Tender, juicy & flavourful - the perfect cut for a delicious beef wellington!

$64.80
per portion
Price per kg : $54.00
Average weight: 1.2kg
Description

The Black Angus Tenderloin Butt is the larger, thicker end of the tenderloin (the opposite end from the 'eye' fillet), one of the most tender cuts of beef. Sourced from the superior Black Angus cattle, known for their marbling, this cut delivers unmatched succulence and flavour. Whether you’re roasting it whole for a special occasion, cutting it into steaks for grilling, or searing it to perfection in a hot pan, this versatile tenderloin cut guarantees melt-in-your-mouth tenderness with every bite.

The naturally rich marbling ensures that the beef remains moist and flavourful even with minimal seasoning. Its lean profile makes it a healthier yet indulgent choice, perfect for those seeking a high-quality, premium beef option for their meals.

This cut is particularly suitable for elegant dishes like filet mignon or beef Wellington, but it’s just as delightful when simply roasted or grilled.

Ingredients

100% beef

Cooking Guide

Preparation:

  • Remove the tenderloin butt from the refrigerator at least 30 minutes before cooking to allow it to reach room temperature.
  • Season generously with salt, pepper, and any desired herbs or spices.

Cooking Methods:

  • Roasting: Preheat the oven to 220°C. Sear the tenderloin on all sides in a hot pan with oil for 2-3 minutes per side. Transfer to the oven and roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 57°C. Let it rest for 10-15 minutes before carving.
  • Grilling: Preheat the grill to medium-high heat. Grill the tenderloin for 4-5 minutes per side, depending on the thickness. Cook until the internal temperature reaches 57°C for medium-rare. Rest before serving.
  • Searing: Heat a heavy-bottomed skillet over high heat. Add oil and sear the tenderloin on all sides for 2-3 minutes per side, until a golden crust forms. Finish in the oven if necessary to reach desired doneness.

Resting:

Always rest the beef for 10-15 minutes after cooking to allow the juices to redistribute for maximum tenderness and flavour.

Left All About Meat - Beef

We provide general product information only, such as descriptions, cooking instructions, suggested pairings, nutritional information, country of origin etc. This information is intended to be indicative only and in most cases it has been captured directly from our partner stores, the product packaging, the manufacturer's website or other general websites. Please read product labels carefully before consuming. If you require specific information to assist with your purchasing decision, we recommend you contact the manufacturer directly. We do not represent or warrant the accuracy of any statements, claims or opinions expressed above.