Harvey Beef - Australian - Tenderloin. MB2

The Ultimate Steak Experience—Unbeatable Value!
Treat yourself to restaurant-quality steak at home with our Harvey Beef Reserve Tenderloin. Sourced from the pristine, lush pastures of Western Australia, this premium beef is grain-fed for 100 days to achieve a reliable Marble Score 2 (MB 2).
Because it has been perfectly wet-aged in its original vacuum packaging, it delivers an incredibly buttery, melt-in-your-mouth tenderness alongside a clean, rich beef flavor. Whether you want to portion it into thick-cut Filet Mignons, roast it whole for a spectacular dinner party, or whip up an elegant Beef Wellington, this primal cut offers unparalleled culinary versatility.
Origin: Western Australia (100% Australian Beef)
Feed: 100-Day Grain Fed
Grading: Reserve Range, Marble Score 2 (MB 2)
Cut: Whole Tenderloin (Primal)
Condition: Fresh Chilled (Never Frozen, perfectly wet-aged)
💡 Why Buy This?
Insane Value for Money: Getting premium, wet-aged Australian grain-fed tenderloin for just 1,195 THB a kilo is an absolute steal. You would easily pay 3 to 4 times this price per kilo at a high-end steakhouse or premium supermarket boutique.
Peak Tenderness (Wet-Aged to Perfection): This piece has been naturally wet-aging in its vacuum seal, breaking down the muscle fibers to achieve maximum, fork-tender texture. It is currently at its absolute peak flavor profile and ready to slice.
Maximum Yield & Control: Buying the whole primal allows you to cut steaks exactly how you like them—whether you prefer massive 2-inch thick filets or thin, quick-searing medallions. (Plus, you can save the chain meat and trimmings for the ultimate stir-fry or luxury ground beef!).
🍳 Pro Cooking Tips
Because tenderloin is a incredibly lean muscle, it is prized for its texture rather than heavy fat marbling. The golden rule is do not overcook it—aim for Medium-Rare (54°C / 130°F internal) to keep it juicy.
1. The Classic Cast-Iron Sear (For Steaks)
Prep: Cut the tenderloin into thick steaks (at least 1.5 to 2 inches). Let them sit on the counter for 30 minutes to come up to room temperature. Pat them completely bone-dry with paper towels and season generously with coarse salt and cracked black pepper.
The Sear: Get a heavy cast-iron skillet smoking hot with a high-smoke-point oil. Sear the steaks for about 2 minutes on each side without moving them to build a deep, golden crust.
The Butter Baste: Turn the heat down to medium, toss in a generous knob of unsalted butter, a few smashed garlic cloves, and a sprig of fresh rosemary or thyme. Tilt the pan and continuously spoon that foaming, nutty butter over the steaks for another 1 to 2 minutes.
The Rest: Remove the steaks from the pan and let them rest on a cutting board for 5 to 7 minutes before slicing. This allows the juices to redistribute so they don't flood the plate.
2. Whole Roasted Chateaubriand (The Center Cut)
If you want to impress a crowd, tie the center-cut log of the tenderloin with kitchen twine so it cooks evenly.
Sear the outside in a hot pan first to develop color, then transfer it to a 135°C (275°F) oven until the internal temperature hits 52°C (125°F). Rest it for 10 minutes; carryover cooking will bring it up to a perfect, even pink medium-rare from edge to edge.