SteaksSold by the kilo
Tenderloin
สันใน
The most tender cut there is. Lean, buttery and refined.
- Free delivery across Pattaya over ฿1,000
- Trimmed, sealed and chilled for delivery
- Raised in Thailand
Best cooked by
- Pan sear
- Roast
About this cut
Cut from beneath the spine, where the muscle barely works, the tenderloin is the softest steak on the animal.
It is lean and delicate, so it loves butter, a quick sear and a rich sauce. Order a piece and cut your own medallions, or ask us to portion it for you.
At a glance
- Also known as
- Eye fillet, filet mignon
- Fat
- Very lean
- Texture
- Melt-in-the-mouth
- Best
- Pan seared, butter basted
How to cook it
Tie medallions with kitchen string so they keep their shape. Sear in a hot pan with a little oil for 2 to 3 minutes a side, then add butter, garlic and thyme and baste. For a whole piece, sear it all over and finish in a 200°C oven.
Delivery and storage
Choose a delivery date and time window at checkout. Delivery is free across Pattaya on orders over ฿1,000.
Keep it in the coldest part of the fridge and cook within three days, or freeze on the day it arrives.
