$75.00

Product Description

Cut from the highest quality of American Wagyu, our tenderloin medallions come in packages of two four-ounce pieces of steak. They are cut from the same part of the cow where filet mignon comes from, resulting in a tender, buttery piece of meat.

Filet mignon has the least amount of marbling out of all the types of American Wagyu beef. It is taken from the loin primal part of the cow, found under the ribs and next to the spine. The muscle where the meat comes from isn’t used a lot, making the meat soft and supple.

If you’re not in the mood for a steak, American Wagyu Tenderloin Medallions are perfect for elevating a winter stew or chili. Perfect for a dish where you don’t need a pesky knife lying around, cut into this beef with your fork or spoon.

Serving Suggestions

How to Prepare American Wagyu Tenderloin Medallions

Tenderloin medallions are a great base for beef stroganoff, bourguignon, hearty stews, and much more. They add a decadent boost to the simplest of dishes. If you want to prepare the tenderloin medallions as your main dish with some sides, it is easy to do:

  • Heat a skillet over high heat until it reaches 350 degrees
  • Grease your pan with butter
  • Sear for four minutes on each side for a medium-rare finish
  • Let rest five to 10 minutes before enjoying

Top your favorite Mediterranean salad recipe with some freshly cooked chunks of Wagyu tenderloin. For your next backyard BBQ, make tenderloin medallion kebobs with onions and mushrooms.

Product Details

Weight: 2 x 4oz
Cut: Filet
Region: USA
Lineage: Tajima American Wagyu

Tenderloin medallions are extremely versatile in comparison to other cuts of beef. You can pan-sear the beef and eat it alongside a twice-baked potato and roasted veggies. Substitute your usual cut of beef in beef stroganoff with American Wagyu Tenderloin Medallions to make an everyday meal even more delectable.

Product Description

Cut from the highest quality of American Wagyu, our tenderloin medallions come in packages of two four-ounce pieces of steak. They are cut from the same part of the cow where filet mignon comes from, resulting in a tender, buttery piece of meat.

Filet mignon has the least amount of marbling out of all the types of American Wagyu beef. It is taken from the loin primal part of the cow, found under the ribs and next to the spine. The muscle where the meat comes from isn’t used a lot, making the meat soft and supple.

If you’re not in the mood for a steak, American Wagyu Tenderloin Medallions are perfect for elevating a winter stew or chili. Perfect for a dish where you don’t need a pesky knife lying around, cut into this beef with your fork or spoon.

Serving Suggestions

How to Prepare American Wagyu Tenderloin Medallions

Tenderloin medallions are a great base for beef stroganoff, bourguignon, hearty stews, and much more. They add a decadent boost to the simplest of dishes. If you want to prepare the tenderloin medallions as your main dish with some sides, it is easy to do:

  • Heat a skillet over high heat until it reaches 350 degrees
  • Grease your pan with butter
  • Sear for four minutes on each side for a medium-rare finish
  • Let rest five to 10 minutes before enjoying

Top your favorite Mediterranean salad recipe with some freshly cooked chunks of Wagyu tenderloin. For your next backyard BBQ, make tenderloin medallion kebobs with onions and mushrooms.

Product Details

Weight: 2 x 4oz
Cut: Filet
Region: USA
Lineage: Tajima American Wagyu

Tenderloin medallions are extremely versatile in comparison to other cuts of beef. You can pan-sear the beef and eat it alongside a twice-baked potato and roasted veggies. Substitute your usual cut of beef in beef stroganoff with American Wagyu Tenderloin Medallions to make an everyday meal even more delectable.

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