GBP - Australian - Tenderloin. Grass-Fed [ Greg's Birthday ]

Celebrate with the leanest, most tender cut on the animal at an unbeatable birthday price! Sourced from 100% grass-fed cattle, our GBP Grass-Fed Tenderloin offers a clean, robust, and distinctly beefy flavor profile without the heavy fat of grain-fed alternatives. Because it comes from a muscle that does minimal work, it delivers that signature "melt-in-your-mouth" texture that makes tenderloin the ultimate luxury cut. Pristine, completely trimmed, and sliced beautifully—as shown in IMG_5593.webp—this is premium healthy eating at a rock-bottom price.
100% Grass-Fed
Lean, clean, and packed with natural protein
Zero hormones or routine antibiotics
Cooking Methods
Because grass-fed tenderloin is exceptionally lean, it cooks roughly 30% faster than grain-fed beef. To replicate the gorgeous, juicy medium-rare center and deep crust pictured in IMG_5593.webp, follow these methods:
1. Pan-Searing (The Classic Skillet Method)
Prep: Bring the steak to room temperature for 20-30 minutes and pat it completely dry. Season generously with sea salt and cracked black pepper.
Sear: Heat a heavy cast-iron skillet over high heat until smoking. Add a high-smoke-point oil.
Cook: Sear the tenderloin for 2–3 minutes per side to develop a rich, dark crust.
Baste: Turn the heat down to medium, drop in a thick slab of butter, crushed garlic, and a sprig of rosemary. Spoon the hot, foaming butter continuously over the steak for another 1–2 minutes.
Rest: Remove from the pan and let it rest for 5–7 minutes before slicing to keep all the juices locked inside.
2. Reverse Sear (Best for Thick-Cut Medallions or Roasts)
Bake: Place your seasoned tenderloin on a wire rack in an oven set to a low 105°C–120°C. Cook until the internal temperature reaches about 46°C (for medium-rare).
Flash Sear: Crank a skillet or grill to maximum heat and flash-sear the meat for just 1 minute per side to lock in a perfect crust without overcooking the inside.
3. Grilling
Clean your grates and oil them well. Grill over direct high heat for 3 minutes a side, then move to a cooler, indirect heat zone to finish if you have a thicker cut.
💡 Chef's Tip for Grass-Fed: We highly recommend serving this cut Rare to Medium-Rare (pull it off the heat when the internal temperature hits 52°C–54°C). Because it lacks heavy intramuscular marbling, cooking it past medium will dry out the meat and lose that incredible tenderness.