Renowned for its tenderness and pure quality, our butt tenderloins are ideal for roasting or cutting into steaks.
Tender, versatile and easy to cook the butt tenderloin cut is among the premium cuts of beef.
Boneless butt tenderloin is cut from.
Since this cut is taken from the loin of the animal the surrounding muscle doesn’t get much of a workout so it is the most tender part.
The pure quality of our butt tenderloin makes it stand above the rest.
You don’t need to be a chef to prepare our tenderloins to perfection.
Roasted Beef Tenderloin with Red Wine Jus
1.5 kg beef tenderloin at room temperature, 1 tablespoon of olive oil, Salt and freshly ground black pepper, 4 tablespoons butter, 1 cup finely diced brown onions, 3/4 cup dry red wine, 1 sprig fresh rosemary, 3/4 cup of beef broth
Heat the oven to 220C.
Brush or rub the beef with the oil and put the beef in roasting pan lined with aluminium foil.
Season the beef generously with salt and pepper.
Roast the beef for 50 min.
Wrap the beef in the foil that lines the pan and let rest on a carving board for 15 min.
While the beef roasts, make the sauce. Melt 2 tablespoons of the butter in a deep skillet over medium heat. Add the onions and cook, stirring often, until they soften and turn golden brown.
Add the wine and the rosemary sprig and bring to a boil over medium-high heat. Boil until the volume of wine and onion reduces to 1/2 cup, Add the broth and continue to boil until the sauce is reduced to 1 cup.
Reduce the heat to low. Remove the rosemary sprig and stir in the remaining 2 tablespoons of butter gradually in small cubes stirring to melt each addition.
Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Slice the meat and serve with the sauce.