More Information
Price ₱ 2,143 per Kilo
Farmer Excel
Package Type 1 slab
Total Pack Weight 3.50 KG
Total Pack Price ₱ 7,499
Rating
In stock
Premium Angus Tenderloin (Slab)

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Premium Angus Tenderloin (Slab)

  • Farmer: Excel Fresh Meats
    • Excel Fresh Meats is a pioneer in industry-leading food safety intervention. They have invested more than 1 billion dollars in research, technology and plant improvements to deliver superior tenderness, mouthwatering juiciness, rich flavor and exceptional shelf life with their Excel brand meats to satisfy their customers.
  • Know Your Steak
    • Excel’s Tenderloin is fully defatted tenderloin removed from the primal flat cut loin by closely following the surface of the bones and natural seam, leaving the rope meat firmly attached. It is extremely tender with an almost buttery texture and is very low in fat.
  • Cooking Tip
    • Because it is so low in fat, Tenderloins tend to cook faster than other steaks and are far more prone to drying out. Pan-frying in oil and finishing by basting it with butter helps add some richness, as does wrapping it in bacon before grilling. Because of its mild flavor, it's often paired with flavorful sauces or compound butters.
  • Best Way To Cook
    • Roasting, Pan-frying & Grilling.
  • Wine Pairing
    • Roast tenderloin is a lean cut, so it’s a perfect companion for a red whose tannins have softened a bit from aging. Bordeaux is a great choice, as are Cabernet Sauvignon and Merlot from California or Australia. We recommend Hawk Crest Cabernet Sauvignon from California and El Coto “Coto de Imaz” Reserva Rioja from Spain.
FEATURED RECIPES
  •  

    Beef Tenderloin with Port Sauce

    Ingredients:

    • 1 (2-pound) beef tenderloin, trimmed and tied
    • 2 quarts beef stock
    • 1 cup ruby port
    • 2 tablespoons unsalted butter
    • Kosher salt and freshly cracked black pepper
    • 1/2 cup fresh parsley leaves

    Directions:

    Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes.

    In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper.

    To serve, slice the beef, top with sauce and garnish with parsley.

  •  

    Blue Cheese Beef Tenderloin

    Ingredients:

    • 1 (3 pound) whole beef tenderloin
    • 1/2 cup teriyaki sauce
    • 1/2 cup red wine
    • 2 cloves garlic, chopped
    • 4 ounces blue cheese, crumbled
    • 1/3 cup mayonnaise
    • 2/3 cup sour cream
    • 1 1/2 teaspoons
    • Worcestershire sauce

    Directions:

    1. Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.

    2. Preheat oven to 450 degrees F (230 degrees C).

    3. Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.

    4. In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.