Whole Tenderloin | Wagyu BMS7+

Whole Tenderloin BMS7+ — our most tender roast, taken from the center-cut of the loin and richly marbled (Beef Marbling Score 7+). Expect a buttery bite, delicate beefiness, and a clean, sweet finish. Trim into filet mignon steaks or roast whole for show-stopping, evenly cooked medallions.

Why it’s special:

• BMS7+ marbling = luxurious texture without heavy fattiness
• Uniform shape cooks evenly, perfect for holidays and chef tables
• Versatile: steaks, chateaubriand, carpaccio/tartare trim

How to enjoy:

• Cook: Sear-roast at 450°F to an internal 125–130°F (medium-rare); rest 10–15 min.
• Sous-vide: 129°F for 2–3 hrs, then hard sear.
• Portions: 6–8 oz per person (filets) or ¾–1 lb per person (roast).
• Pairings: Salt+pepper, browned butter, thyme/garlic; serve with pommes purée or grilled asparagus.
• Wine: Left Bank Bordeaux, Barolo, or aged Napa Cab.

BMS7+? HOW DOES THAT WORK?

Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Filet Mignon is graded based on the marbling of the Ribeye (graders do not inspect Tenderloins or ANY other muscle... but the RibEye)

Filet Mignon (Tenderloin) by default is not a cut that marbles significantly, which is why we group Filet Mignon from steers graded BMS7 to BMS9 in the same category. It will have a different flavor and texture than lower grade Filet Mignon but the marbling will still be hit or miss. The only Filet Mignon that is consistently marbled (and may possibly be the best steak anyone can eat... is the A5 grade of Wagyu Filet Mignon. However, you could say it does not really taste like Filet Mignon).

Best for: Grilling, Braised, Pan-Seared

Best Cooked: Medium-Rare, Medium

We suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.

Source: Australia

This item MIGHT be delivered frozen.