The gold standard of beef cuts from the most tender part of the cow that stands out above the rest.
Of all the cuts of beef, our beef butt tenderloins are up there among the best.
Boneless butt tenderloin is the thickest end of the tenderloin, which is a long fillet cut from a loin of beef. It is so-named because the meat is very tender, making it suitable as cuts of beef roast or steak.
Our beef butt tenderloin is keenly sought after because it's so tender and rich.
It so good that it is used by restaurants for Carpaccio and other raw beef dishes.
In fact our beef butt tenderloin is so versatile it is preferred by lovers of filet mignon, Chateaubriand and beef Wellington.
Roasted Beef Tenderloin
1,5kg piece of beef butt tenderloin, 4 tablespoons butter, 1/3 cup crushed black peppercorns, Herb-seasoned salt, Lemon pepper seasoning, Olive oil
Pre heat oven to 240C.
Sprinkle meat generously with herb-seasoned salt.
Now sprinkle both sides generously with lemon pepper seasoning.
Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it on all sides.
Place the tenderloin on a baking pan rack and sprinkle with crushed peppercorns.
Press the pepper onto the surface of the meat.
Put three tablespoons of butter on top of the meat and roast it in the preheated oven for fifteen minutes.
Reduce oven to 180 C and cook for a further 30 minutes or to desired doneness.
Remove roast from oven, cover loosely in foil and let meat stand for ten minutes before slicing.