True North Black Onyx (formerly Black Market) - Australian - Tenderloin. MB5+ Grain-Fed

Price: ฿2,890 per kg

What it is — and what it's famous for

Tenderloin is the fillet from under the loin, famous as the most tender cut on the animal — the steak behind filet mignon, beef Wellington and chateaubriand. This is True North Black Onyx (formerly Black Market), Australian tenderloin (fillet) in Bangkok at ฿2,890/kg, to cook at home.

Flavour & texture

Exceptionally soft and buttery, with a mild, refined beef flavour lifted by the marbling.

How to cook

• Best methods: pan-sear, grill, or sous-vide then sear.
• Pat dry, salt well, and sear medallions in a very hot pan 2-3 minutes per side, basting with butter, garlic and thyme at the end. Avoid crowding the pan, and keep the centre pink — fillet punishes overcooking quickly.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Medium: pull 54-56°C (final about 60°C). Do not pass medium.
• Rest & thaw: Rest 5-10 minutes before cutting. Thaw overnight in the fridge and bring to room temperature for 30 minutes for an even centre.

Serving & pairs with

One 200-250g medallion per person. Classic with red-wine jus, mushrooms and pommes purée, or as a Wellington centrepiece for a special occasion.

Product details

• Brand / origin: True North Black Onyx (formerly Black Market), Australian
• Feed / grade: Grain-fed, MB5+
• Pack: 5pc x 200g (1kg) ฿2,890 · 4pc x 250g (1kg) ฿2,890