S.Kidman - Australian - Black Angus Tenderloin. MB4/5 Grain-Fed Medallions

Price: ฿1,895 per kg

What it is — and what it's famous for

Tenderloin medallions are cut from the fillet, famous as the most tender muscle on the animal — the steak behind filet mignon and chateaubriand. This is S.Kidman, Australian, Black Angus tenderloin medallions in Bangkok at ฿1,895/kg, to cook at home.

Flavour & texture

Soft, buttery and refined, with MB4/5 marbling lifting the fillet’s naturally mild flavour. The fine grain yields under the knife, and a hard sear gives the crust that makes medallions taste like a steakhouse plate.

How to cook

• Best methods: pan-sear, grill, or sous-vide then sear.
• Pat dry, salt well, and sear in a very hot pan 2-3 minutes per side for 200-250g medallions, basting with butter, garlic and thyme at the end. Keep the centre pink — lean fillet dries fast past medium.
• 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. Serve with red-wine or peppercorn sauce, mushrooms and pommes purée for a classic fillet plate.

Product details

• Brand / origin: S.Kidman, Australian, Black Angus
• Feed / grade: Grain-fed, MB4/5
• Pack: 5pc x 200g (1kg) ฿1,895 · 4pc x 250g (1kg) ฿1,895