Whole Tenderloin Tip 14-17oz

$59.95

Delicious filet mignon at a discount! (comes from the narrower end of the tenderloin). You can get 2 petite filets and some steak bites for the kid or the pup out of one of these.

• 1 Tenderloin Tip (approx 15-17oz each)

Listed weights are an average and may vary slightly.

$59.95

Calories, 150
Total Fat, 5g
- saturated fat, 2g
- trans fat, 0g
Cholesterol, 75mg
Sodium, 75mg
Total Carbohydrate, 0g
- Dietary Fiber, 0g
- Total Sugars, 0g
- Added Sugars, 0g
Protein, 26g
Vitamin A, 0g
Vitamin C, 0g
Calcium, 0mg
Iron, 3mg

Regenerative, Grass-fed & Finished Beef.Locally-Owned Tribal & Family Butchers.2-Day Shipping & Safe Arrival Guarantee.
Whole Tenderloin Tip 14-17oz
$59.95

Whole Tenderloin Tip

The tenderloin tip come from the tapered end of the tenderloin located along the backbone. Essentially, it is filet mignon but from the end that tapers down too small to finish out large filets. It’s perfect for quick cooking methods like stir-frying or searing, offering rich flavor in every bite.

Slow-Roasted Beef Tenderloin

This method yields a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge.

Ingredients

  • 2 REP beef whole tenderloin tips
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons (57g) unsalted butter
  • 4 sprigs thyme
  • 1 shallot, roughly sliced
  • Finely minced chives, for serving
  • Coarse sea salt, such as fleur de sel or Maldon, for serving

Directions

  1. The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.
  2. When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C). Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.
  3. To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.
  4. To Finish on the Stovetop: Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes.
  5. Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve. 

You will actually feel better and more energized after eating our grass-fed & grass-finished beef. We hear that from our customers over-and-over.

Our Beef: has one of the healthiest Omega-6 to Omega-3 fatty acid profiles in the world (1.7:1 avg). That’s heart-healthy & similar to ocean grade fish. That ratio is unheard of in the beef industry.

Our Farms: are chemical free; no pesticides, no herbicides, no fertilizers.

Our Cattle: No antibiotics, hormones or mRna vaccines. If a cow requires medically prescribed antibiotics - that animal will receive treatment and be removed from REP Provision's food supply.
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Did You Know? Most beef in the U.S. has an unhealthy 10:1 ratio (omega-6 to omega-3 ratio). That's 10X the natural amount of Omega-6s! Even so-called “grass-fed” is generally 5:1.

As part of our mission to create a transparent food system you can look at our food lab analysis here.

All of our animals are born & raised in the USA on local regenerative farms & ranches. They are also processed at local family or tribal owned processors. We are proud to be America's Regenerative Rancher.
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Did You Know? 75-80% of “grass-fed” beef at your grocery store is imported from overseas. Buying it hurts local farmers, the environment and the animals.

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American Regenerative Farms or Industrial Corporate Feedlots?

About 97% of cattle in the United States are finished at feedlots like the image on the right. They live in this environment for 90-120 days right before they become your steak. No thanks.
REP Provisions Beef
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Best Meat I’ve ever tasted.

★★★★★

"This was the best meat I have EVER tasted. So rich and juicy I can’t even look at any other beef the same. I always buy grass fed and grass finished but this was a whole other level of experience! It was all still frozen when it arrived. And love the option to give back the box!!"

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