Green Mountain Beef Butt Tenderloin

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.

         

Cooking Concepts

 

 

 

Roast

 

Grill

Roasted Beef Tenderloin

 

 

Ingredients

1,5kg piece of beef butt tenderloin, 4 tablespoons butter, 1/3 cup crushed black peppercorns, Herb-seasoned salt, Lemon pepper seasoning, Olive oil

Recipe

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.

 

Farming Region

 

About Green Mountain

 

 

Green Mountain Meat is Australia’s largest family owned producer of premium veal and beef for both domestic and international markets.

“Consumers deserve top quality veal, which boats tenderness, freshness and all natural flavours.” – David Scarrabelotti.

To guarantee each cut of premium Green Mountain Veal, Rose Veal and Beef adheres to the highest standards including consistent colour, flavour and quality, all Green Mountain Meat is subject to stringent multi stage quality control procedures including chiller assessment and boning table inspection.

We believe Green Mountain Veal is the most succulent, tender and tastiest Veal on the market and our commitment to maintaining the highest possible standards of quality and consistency enables us to deliver the exceptional veal cuts that our customers want.

 

 

Green Mountain Cuts

 

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Contact

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