1kg (2.2lbs) 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. Of course without the use of growth hormones or antibiotics. No GMO feed. Sustainably and responsibly raised. See cooking instructions below.
Our New Zealand beef is sourced from Silver Fern Farms, New Zealand, and is 100% free of antibiotics, growth hormones, and GMOs. The cows have been raised with the ability to graze freely as nature intended, reducing stress for optimal animal welfare. See more information and actual images of the farms below.
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 48h
In ice-water: 5h
|Cooking Method||Oven, Fry-Pan, Grill, Skillet|
|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||New Zealand
✔ 100% grass-fed and grass-finished beef.
✔ Pasture-raised for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones and antibiotics.
✔ No GMOs in the feed. No chemical pesticides are used on pastures.
At A Glance
|Cattle Breed||English Hereford and Black Angus Breed|
|Farm/Ranch||Douglas-Clifford Family, Stonyhurst, Greta Valley, North Canterbury
Chris & Anne-Marie Allen, Annadale, Ashburton
Barry and Heather Gray, Hakataramea Station, Canterbury
The Hurley Family, Siberia Station, Rangitikei.
Jeff & Diane Cleveland, Brae-Lynn, North Otago.
And other contracted family partner farms that are under contract of Silver Fern Farms
|Brand||Silver Fern Farms|
|Region||South Island of New Zealand
|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.|
|Subtherapeutic Use of Antibiotics||Never|
|Pesticides on Pastures||Never|
|Importer||Horizon Farms, Inc.|
Beef Tenderloin Filet Roast Recipe Instructions
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.
Translated from Japanese: I made roast beef with a low temperature cooker. It had a nice scent of meat and was very tender, so it was very delicious.
I would like to purchase it again.
Translated from Japanese: It seems to be delicious
I was very pleased
I would also like to order again
Translated from Japanese: The fillet was very tender and delicious. I want to order again.
Translated from Japanese: It's delicious. Chateaubriand is very soft.
Even my mother with bad teeth can chew it.
I cooked it while checking how to do so.
I will order again for sure.
Translated from Japanese: It has a solid meat taste, but it has no animal odor and is not persistent.
I ate all of it up.
It's great to have something organic and delicious.