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Nothing beats the tender and juicy flavor of our Beef Tenderloin Steak Filets. Perfect for family dinner, holiday meals or on special occasions. Every bite will simply delight your guests.
Our Beef Tenderloins, are vacuum sealed to lock in the freshness and shipped frozen. Sold in packs of two, four or eight fillets that are 7 -8 ounces each and are approximately 1 1/8 inch thick.
How to Grill Beef Tenderloin
For a charcoal grill, place the meat on a grill rack directly over medium coals; grill uncovered.
For a gas grill, preheat the grill; reduce the heat to medium. Place the filet on the grill rack over the heat. Cover the grill.
Use the following timings for grilling Beef Tenderloin, and turn once halfway through the grilling time:
For a 1-inch cut, grill 10 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F).
Transfer the meat to a platter. Cover the meat with foil and allow it to stand for 5 minutes before serving.
How to Skillet-Cook Beef Tenderloin
Select a heavy skillet that is the correct size for the amount of meat you are cooking. The meat should fit snugly in one layer. If the skillet is too large, the pan juices can burn. If it's too small, the meat may steam rather than brown.
Pat the meat dry with paper towels (dry meat browns better than wet meat).
Lightly coat the skillet with nonstick cooking spray. Or use a heavy nonstick skillet.
Preheat the skillet over medium-high heat until very hot. Add the meat. Do not add any liquid and do not cover the skillet.
Reduce the heat to medium and cook until medium rare to medium (145 degrees F to 160 degrees F). This should take 10 to 13 minutes for a 1-inch tenderloin. Turn the meat occasionally for even browning. If the meat browns too quickly before the interior is done, reduce the heat to medium-low.
Transfer the cooked beef Tenderloin to a serving platter. Cover the meat with foil and allow it to stand for 5 minutes before serving.