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Tenderloin Steak

A favorite for steak lovers, the Tenderloin is a premium cut that represents the intersection of leanness, fat, flavor, texture, and body. The Tenderloin is a muscle sitting along the lower back, running from the short loin below the ribs to the sirloin. This cut is 2 in. wide, 4 in. long, and 1 in. thick in size. This steak is ideal when cooked to rare on the grill or skillet. The ‘tail’ end of the tenderloin also makes for an incredible Carpaccio. Other common names for the Tenderloin are Filet mignon, Chateaubriand steak, and beef Wellington.

Shop for Tenderloin Steak
100% Grass Fed
4.4
449
Rating of 4.4 out of 5 stars
Kagoshima Wagyu
4.5
1019
Rating of 4.5 out of 5 stars
Olive Wagyu
4.4
44
Rating of 4.4 out of 5 stars
4.6
51
Rating of 4.6 out of 5 stars
Shinshu Wagyu
4.0
3
Rating of 4.0 out of 5 stars
Olive Wagyu
4.6
34
Rating of 4.6 out of 5 stars

Recipes for Tenderloin Steak

Classic Surf & Turf with Sautéed Spinach
Classic Surf & Turf with Sautéed Spinach

Pop open a bottle of wine and enjoy the classic combo of a tender, hearty steak and rich, buttery, ocean-brined lobster. Enjoy it alongside garlicky sauteed spinach for a luxurious meal — no restaurant reservations required.

View recipe »

Shop for shares containing Tenderloin Steak
100% Grass Fed
4.4
449
Rating of 4.4 out of 5 stars
Kagoshima Wagyu
4.5
1019
Rating of 4.5 out of 5 stars
Olive Wagyu
4.4
44
Rating of 4.4 out of 5 stars
4.6
51
Rating of 4.6 out of 5 stars
Shinshu Wagyu
4.0
3
Rating of 4.0 out of 5 stars
Olive Wagyu
4.6
34
Rating of 4.6 out of 5 stars

Explore common cuts

BEEF

CHICKEN

PORK

SEAFOOD

TURKEY

LAMB

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