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The tenderloin is the most tender cut. Our Wagyu tenderloin is an incredible version of an all-time classic. Roast whole or cut into steaks before preparing simply with salt, pepper and a little olive oil.
1. Take the roast out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Preheat the oven to 325ºF. Using butcher’s twine, tie the roast in one inch intervals. This ensures even cooking of the tenderloin because the roast varies in thickness from the end to the center of the cut. Season the roast liberally with salt and pepper.
2. Use canola oil to sear the tenderloin roast on all sides in a cast iron at medium-high heat.
3. Remove the roast from the cast iron and place it in the oven in a roasting pan. Cook for about 10 minutes per pound for a medium rare to medium roast. Make sure to check the internal temperature every 15 minutes. All ovens are different so cooking times can vary. Cook the roast to an internal temperature of 130ºF-135ºF, remember it will continue to rise in temperature after coming out of the oven.
4. Rest the roast for at least 20 minutes to allow the juices to redistribute. Carve into steaks, serve, and enjoy!