Whole Tenderloin
Whole Tenderloin
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Tenderloin.
Ultimate refinement. Nature's most tender cut. Center of excellence.
Pure elegance.
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Essentials
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Characteristics:
• Most tender cut of beef available
• Exceptionally lean profile
• Refined, delicate texture
• Cut from the heart of the loin
• Subtle, elegant beef flavor
• Each piece center cut
• Hand selected
• Precisely trimmed
Average Cut Weight:
- Whole tenderloins weigh 3 to 4 pounds
Cooking Tips:
The Perfect Tenderloin Steak
Before You Begin:
• Room temperature. 30-40 minutes.
• Critical for even cooking.
• Pat dry thoroughly.
• Moisture is the enemy of a good crust.
The Ranch Brand Method
1. Medium-high heat. Cast iron preferred. Light oil with high smoke point.
2. 5-6 minutes. First side. Patient searing is key.
3. Flip once. 4-5 minutes for medium-rare.
4. Butter baste. Last two minutes.
5. Aromatics welcome (thyme, garlic, sage).
6. Rest. 8-10 minutes. Crucial for larger cut.
Temperature Guide
• Rare: 125°F
• Medium Rare: 135°F
• Medium: 145°F
• Premium cut - we strongly recommend not exceeding medium-rare.
What You'll Need
• Heavy-bottom cast iron skillet
• Coarse salt
• Fresh cracked pepper
• Optional: compound butter, fresh herbs
• Instant-read thermometer (recommended)
Three Rules
• Season generously 45 minutes before or right before cooking
• Never pierce while cooking
• Longer rest than filet due to size
For Maximum Flavor
Salt. Pepper. Herbs.
Simple is sophisticated.
The Cut:
The Tenderloin Steak
• Cut from the short loin, beneath the backbone
• Located in the hindquarter, protected from movement
• Features minimal internal marbling
• Represents less than 2% of total beef
• Known for its exceptional tenderness and mild flavor
• What Makes It Special
• Least worked muscle creates ultimate tenderness
• Results in a soft, buttery texture
• Clean, subtle beef flavor profile
• Prized for special occasions
Ranch Brand Standards
• Cut to center-cut medallion precision
• Trimmed of all silver skin and chain
• Selected for consistent deep red color
• Each cut inspected for optimal shape and size
The Perfect Luxury Experience. Melt-in-your-mouth texture. Quick-cooking delicacy. Lean and refined. Elegant simplicity at its finest. One cut. Pure indulgence.
FAQ's
How long can I keep Whole Tenderloin in the freezer?
Whole Tenderloin can last in the freezer for 6 to 12 months if stored properly at 0°F (-18°C) or lower.
Make sure it’s wrapped tightly in plastic wrap or foil and placed in an airtight freezer bag or container to prevent freezer burn.
For the best taste and texture, try to use it within the first 6 months, but it will remain safe to eat beyond that as long as it’s kept frozen continuously.