One cut of the tenderloin often referred to as the Chateaubriand - basically a gigantic filet steak. You can either cut the roast into smaller steak medallions (filet mignons) or cook the roast as is and then serve sliced. This is the ideal roast for special occasions and the holiday season, best suited for a gathering. The tenderloin is the most tender part of all beef cuts. If you are looking for fork-tender and lean roasts or steaks - choose tenderloin cuts. For roasting, you'll need an oven. First, season, then sear all sides in butter in the frying pan on very high heat, then wrap in aluminum foil and slowly roast in an oven at 180°C (350°F) for approx. 40 minutes until the internal temperature reaches 50°C (120°F). Or cut into smaller steaks and cook in the fry-pan or skillet. Everyone loves to have their own steak. Please note that this roast is cut from the whole tenderloin as is - it may have remaining tendon or fat that we recommend to remove before cooking. See the instructions below.
100% grass-fed pasture-raised beef from Australia - the land of grass-fed beef. This is not only 100% grass-fed beef, but this is also free of antibiotics, growth hormones, and free of GMOs - if you are looking for 100% clean grass-fed and grass-finished beef with a high red meat to fat ratio Great Southern ist your best choice. Great Southern beef is produced in the southern areas of Australia, where year-round rainfall coupled with Australia’s beautiful sunshine, yield exceptional pastures for cattle to graze on. Read more below.
| Contents | 1 roast |
| Weight | approx. 1kg (2.2lbs) |
| Package Dimensions | 20 x 10 x 10cm (7.8" x 3.9" x 3.9") |
| Serves | Serves 4-6 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 48h In ice-water: Not recommended |
| Cooking Method | Oven, Grill |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon, Holiday Roast, Filet Roast, Wellington |
| Country of Origin | Australia |
| Ingredients | Beef |
| Cut from | Tenderloin |
| Category | Roast |
| Packaging | Individually vacuum packed |
✔ Great Southern beef is JAS-ANZ accredited.
✔ 100% grass-fed and grass-finished beef. Pasture-fed for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones.
✔ Free of antibiotics.
✔ No GMOs. No pesticides used.
✔ Non-commodity. Quality reserved for the high-end restaurant market.
✔ Provides good value and comes with a lower price point compared to our high-end Morgan Ranch Beef.
✔ 100% Grass-fed beef has significantly lower calories than grass-fed and grain-finished beef.
✔ Grass-fed beef is a good source of omega-3 fatty acids, yes the good fats.
✔ 100% grass-fed beef is less harmful to the environment than conventional beef since the amount of greenhouse gas emissions are lower.
✔ 100% grass-fed beef - compared to grass-fed and grain-finished beef has higher concentrations of the following nutritions: antioxidants, some vitamins, conjugated linoleic acid (CLA) and the long-chain omega-3 fats mostly found in fish. It also has less fat overall.
Enveloped by The Great Dividing Range, refreshed by the pure, clean air and nourished with the Great Southern Ocean’s high rainfall – the cattle enjoy some of the world’s best living conditions. Covering an area larger than most European countries, the year-round lush, fertile pastures produce the vital ingredient for large scale grazing success. This is the perfect environment to raise the finest British and European breeds of cattle. These breeds are renowned for their superior genetics. Every family farm has been handpicked for its strong focus on growing animals the right way, genetics, and quality.
| Cattle Breed | English Hereford and Black Angus Breed |
| Farm/Ranch | Hand-picked and contracted family farms |
| Region | Southern Australia |
| Breeding | 100% free-range on open pastures for life. |
| Feeding | 100% grass-fed for life on open pasture. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| GMO-feed | Never |
| Antibiotics | Never |
| Pesticides | Never |
| Steroids | Never |
| Export and Processing | Imported chilled, never frozen into Japan. Exclusively processed and flash frozen for freshness and longevity locally in Japan. |
For oven roasting, completely defrost the roast slowly in the fridge. Remove from the packaging and let it rest on the countertop for at least 15 minutes to reach close to room temperature. The color changes to vivid red.
Or you can cut the tenderloin into smaller steaks. See cooking instructions for filet mignon steaks at the bottom of the page here.
In our example we'll be cooking the roast in the oven, follow this: Tie the roast for a more even shape when roasting. Season with coarse sea salt and freshly ground black pepper. Optionally add garlic powder and dried thyme leaves to the roast. Prepare a skillet or a frying pan, add salt-free butter, and turn the heat to the hottest possible.
All we want to do is sear the outside of the roast before roasting it in the oven. So the frying pan or skillet needs to be extremely hot so that the outside becomes caramelized and crispy within seconds.
Cook on every side for less than 10 seconds. Turn often. Make sure the range hood is turned on. This will create a lot of fumes.
Lightly cover the roast in aluminum foil (keep it open!) and place it on an oven tray.
Preheat the oven to 180°C and place the tray in the middle for approx. 40 minutes. Depending on your oven size and type of oven, it may take more or less. To be sure not to overcook this beautiful piece measure with a meat thermometer every 15 minutes.
In the meanwhile cook (better: steam) the vegetables. There are many choices such as mashed potatoes, brussels sprouts or mixed vegetables, etc. For extra taste, cook the vegetables in the same frying pan that was used for the sear.
Once the core of the roast has reached 50°C (120°F Fahrenheit) take the roast out of the oven, remove the aluminum foil and let it rest on a cutting board for about 10 minutes.
Use the juices from the oven pan to make beef gravy sauce. Simply add flour and keep stirring. Add salt and pepper (taste first before adding). If the sauce is not thick enough add a cube of beef stock. If it is too thick, add water.
Slice the roast on the dining table in front of your guests or family. Make sure to use a long sharp knife.
The perfectly cooked roast is evenly cooked medium-rare from outside to inside.
Add vegetables or mashed potatoes and beef gravy sauce. Sprinkle with sea salt. Enjoy.
