Tenderloin Steaks

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3-4 pcs (550-600 g)
Australia

₱ 960

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Premium Grass-Fed Tenderloin Steaks - Australian Free-Range Beef | Eye Fillet

₱ 960 /pack

Sourced from pasture-raised, free-range cattle on open Australian pastures, our grass-fed beef tenderloin steaks offer exceptional tenderness and a naturally lean profile. Also known as eye fillet, this premium cut features a fine muscle grain and minimal fat, delivering a clean, beef-forward flavor. Each portion is expertly trimmed into 3 to 4 steaks (550–600g per pack) and vacuum-sealed, then flash-frozen to maintain freshness, texture, and quality.

Chef’s Tips for Superior Searing:

The Moisture Barrier: Moisture is the enemy of a crisp crust. Pat the defrosted tenderloin steaks completely dry with a paper towel before applying oil or seasoning to maximize surface caramelization (the Maillard reaction).
Grass-Fed Thermal Dynamics: Because grass-fed beef is leaner, it can cook slightly faster and may benefit from attentive temperature control. Use a digital meat thermometer and target 54°C (130°F) for a perfect medium-rare doneness.
The Resting Stage: Allow cooked steaks to rest on a warm plate or wire rack for 5–10 minutes before slicing. This allows the juices to redistribute evenly throughout the meat.

Explore More Beef & Aromatics:

Common Questions

What makes Australian grass-fed tenderloin different?

Cattle raised on a 100% forage diet develop a leaner profile that may have a slightly different fat composition and micronutrient profile. The tenderloin muscle performs minimal physical workload, resulting in unmatched tenderness without relying on heavy grain-induced marbling.

What is the recommended cooking doneness for this cut?

Medium-rare is highly recommended. Due to the lean nature of grass-fed eye fillets, cooking past medium dries out the muscle fibers quickly, compromising the signature tender, delicate texture of the cut.

Can I cook tenderloin steaks directly from frozen?

For best results, thaw before cooking. Cooking from frozen can lead to uneven doneness. Always transfer the vacuum pack to the refrigerator for a gradual, uniform thaw overnight.

Versatile Kitchen Pairings

Our premium eye fillet steaks serve as an elegant foundation for classic and wellness preparations:

The Classic Filet Mignon

Pan-sear with sprigs of fresh rosemary, smashed garlic cloves, and top with a thin slice of European grass-fed butter during the resting phase.

Artisanal Beef Wellington

Sear the exterior quickly, wrap with savory mushroom duxelles and prosciutto, then bake in a flaky puff pastry crust for gourmet entertaining.

High-Protein Fitness Bowls

Slice thin across the grain and layer over a bed of quinoa, roasted cruciferous vegetables, and a light olive-oil drizzle for a balanced, high-protein meal.

How to Prepare Grass-Fed Tenderloin Steaks

Safe Thawing: Place the vacuum-sealed pack in the refrigerator for 12–24 hours. Slow thawing helps retain moisture and improves texture.

Prep & Seasoning: Rest the meat at room temperature for 15 minutes prior to cooking to encourage even heat distribution. Pat dry, coat lightly with oil, and season with coarse salt and black pepper.

High-Heat Sear: For rare doneness, place in a preheated, high-heat skillet with minimal oil. Sear for 1–2 minutes per side, depending on thickness, then remove immediately.

Medium-Rare Adjustment: Sear on high heat for 1 minute per side, then reduce to medium heat and cook an additional 2–3 minutes per side, depending on thickness.

The Essential Rest: Rest the steaks on a warm cutting board for 5–10 minutes. This allows juices to redistribute evenly before slicing.

Gourmet Recipe Inspiration:

Incorporate premium steak cuts into your culinary rotation with these healthy and sophisticated concepts:

Bring clean, pasture-raised Australian culinary quality to your table today.

Beef tenderloin

The Science of Grass-Fed Beef

Why pasture-raised Australian beef delivers superior functional nutrition.

Fatty Acid Profile: Grass-fed beef typically contains higher levels of omega‑3 fatty acids and a more balanced omega‑6 to omega‑3 ratio.

Micronutrient Profile: Forage-based diets may influence the beef’s micronutrient composition, including selenium and B vitamins such as niacin.

Heme Iron Bioavailability: Provides iron in a highly bioavailable heme form, which is absorbed more efficiently than plant-based iron sources.

Nutritional Highlights

High Protein: ~22g of lean protein per 100g serving.
Lean Profile: Naturally lower in fat and calories.
Responsibly Raised: From pasture-raised cattle.
Essential Nutrients: Provides meaningful levels of selenium, niacin, and iron.

Average Nutritional Values	Per 100 g
Calories	153 kcal
Total Fat	6.5 g
Saturated Fat	2.4 g
Cholesterol	65 mg
Sodium	56 mg
Total Carbohydrates	0 g
Protein	22 g
Iron	9% DV

Australia

Storage & Shelf Life

Maintaining cold-chain integrity and product structure.

Freezer (Long-term): Store at -18°C or colder. Keep sealed in the original vacuum packaging to help minimize the risk of freezer burn. For best quality, use within 6–12 months.

After Thawing: Once thawed in the refrigerator, store in the coldest part of the fridge and consume within 1–2 days for best quality and safety.

Food Safety Guide

Thawing (Avoid Room Temperature): Never leave frozen meat at room temperature or on the countertop. Bacteria can multiply on the surface before the center fully thaws.

Refreezing: Meat thawed in the refrigerator can be refrozen, but quality may decline due to moisture loss. For best results, avoid refreezing when possible.

Safe Handling: Use separate cutting boards for raw meat. Wash hands, knives, and surfaces thoroughly with hot, soapy water after handling.