New Zealand 100% Grass-fed Tenderloin (2-2.4KG)
$134.00
Full flavored grass-fed beef sourced from livestock that are exclusively raised in New Zealand’s North Island where they graze freely on nutrient-rich pastures and native grasses.
Beef tenderloin is one of the most tender (and expensive) cuts of beef from which the famed filet mignon cut is derived. As there’s very little fat within the tenderloin — making it a very lean cut, the optimum doneness is medium rare. The tenderloin is also best known for being the cut of choice for the classic Beef Wellington where it’s seared then wrapped in buttery puff pastry and baked; or wrapped in pancetta and roasted. (See recipe below.)
100%自由放牧场。草食，不添加激素和抗生素。
Product Weight: 2-2.4KG
Product of New Zealand.
Please note: This product is sold whole. If you would like the tenderloin to be cut into steaks, please choose your options below. Due to the naturally uneven shape of the tenderloin muscle, the steaks may vary in shape. The steaks will be vacuum packed.
(Butchers Club points cannot be used with this promotion.)
✔️ Delivered chilled
✔️ Premium meat
✔️ Individually vacuum-packed
✔️ Online butchery in Singapore
✔️ Island wide doorstep meat delivery
✔️ Keeps fresh in chiller for at least 3 days from date of delivery
✔️ Store in freezer if not consumed within 3 days
Pancetta-Wrapped Beef Tenderloin with Herb StuffING
Serves 8 | Prep time 30 mins | Cooking time 30 mins + 30 mins baking time
Ingredients
- 1.5 kg beef tenderloin (single piece)
- salt and freshly ground black pepper
- 1 tbs olive oil
Herb stuffing:
- 4 tbs olive oil
- 1 medium brown onion, finely chopped
- 1 tbsp fresh thyme leaves, plus extra sprigs for garnish
- 2 tbs chopped flat-leaf parsley
- 1 garlic clove
- 160g (1 1/2 cups) fresh breadcrumbs
- 3 anchovy fillets
- 1 large egg, beaten
- 1 tbsp wholegrain mustard, plus extra to serve
- 200g thin slices pancetta or prosciutto
- 2 tbs maple syrup or honey
Recommended serving suggestion:
- 1 cup classic red wine sauce
Directions
Heat 2 tablespoons of oil in a large frying pan over medium heat. Cook the onion and thyme for 5 minutes or until soft. Transfer to a bowl and set aside to cool.
Trim the narrow tapered end off the tenderloin. Season the tenderloin generously with salt and pepper. Heat a tablespoon of oil in a large pan on high heat. Sear until well browned on all sides. Remove the tenderloin from the pan and let cool.
Place onion mixture, breadcrumbs, parsley, garlic, egg and 1 tablespoons of olive oil in a food processor and process until combined. Season the mixture with salt and pepper. Pat beef dry with paper towel. Spread mustard over top of beef to cover. Press stuffing in an even layer over top of beef to cover.
Preheat oven to 220C/200C fan forced.
Place a large sheet of baking paper on a work surface with short edge facing you. Arrange the pancetta on the paper in overlapping rows to form a rectangle the length of the tenderloin. Place the beef in the centre of the pancetta, stuffing-side up, and wrap the beef with the pancetta. Roll it firmly and carefully peel off the baking paper.
For best results, firmly but gently tie the roast with kitchen string at 1-inch intervals. Transfer pancetta wrapped‑beef to a rimmed baking sheet and brush with maple syrup or honey and the remaining oil.
Bake for 25‑35 minutes or until the bacon is golden brown. Check using a meat thermometer. For medium rare, it should read 53 degrees C. Set aside for at least 10 minutes to rest. Sprinkle with extra thyme. Slice the pancetta-wrapped beef and serve with extra mustard or classic red wine sauce.
Click here for more recipes.
| Preparation Style | Whole, 3cm steaks, 5cm steaks |
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