Chilled Tenderloin 3-4 LBArgentina

Image Chilled Tenderloin 3-4 LB

Argentine Beef- Grass Fed

Days in fridge



  • 1.8 Kg
+ -



de la valley OPINION

Not only one of the most famous but also the tenderest beef cut: the Tenderloin coming straight from the Argentinian Pampas has been selected for you by De La Valley. Known and recognized for its legendary tenderness and leanness, our Tenderloin 100% Natural Angus Certified melts-in-your-mouth like no other beef cut. In fact, its buttery texture combined with its subtile flavor make it an elegant and delicious meat to cook either in steaks or as a roast.

Committed to the traceability of our products, De La Valley guarantees that your meat comes directly from the farms gate to your door: chilled and vacuum packed.

Argentine Beef- Grass Fed,Chilled Tenderloin 3-4 LB

Sliced from the beef Loin the Tenderloin, also call psoas major, is a long and narrow muscle coming from high up inside the loin, between the Sirloin and the Top Loin, extending from the hip bone up to the 13th rib. Considered a sedentary muscle, the Tenderloin holds its tenderness from the fact that is not much used by the animal. Two muscles are directly attached to the tenderloin and generally removed before packing: the Psoas Minor (also called the chain) and Iliacus (called the side muscle or wing muscle).



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Cattle farming

>Argentine Angus

Located in South America and being one of the world’s largest beef exporters, Argentina is well known for its exceptional beef quality

Learn more

Cooking expert tips

Famous for its tenderness and leanness, the Tenderloin can easily loose all its juiciness when overcooked. That is the reason why De La Valley recommends you a quick and high heat cooking, in order to nicely browned the exterior while keeping the interior juicy and tender.

Pan Cooking:

  • Step 1: Take your Tenderloin out of the fridge and let it rest for 15 to 20 minutes.
  • Step 2: Slice a steak of your wanted thickeness (usually 4 - 5 cm)
  • Step 3: Just before cooking, lightly coat your steaks with olive and, season it with salt (best is sea slat) and black pepper. Do it both sides.
  • Step 4: Lay your Tenderloin steak into the pan. Make sure your pan is really hot in order to sear your steak.
  • Step 5: Turn your steak every minute so it cooks evenly. Cooking time depends on how you want your steak (rare, medium, well-done).
  • Step 6: Take your steak off and let it rest for 3 minutes. Then ENJOY!

Recipe ideas

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With our Chilled Tenderloin 3-4 LB
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