The USDA Choice Double R Ranch tenderloin roast, also known as a filet mignon roast, is a wonderfully tender and mildly flavored main course for formal or not-so-formal occasions.
Is there a main course more elegant than a tenderloin roast? These mouth-watering roasts are versatile and amazingly tender with a buttery texture. Where other cuts get their delicious texture from marbling, the tenderloin is naturally tender and low in fat. Whether prepared whole or cut into steaks, our roasts are sure to impress your family and friends.
Our whole tenderloin roasts are hand trimmed to remove extra fat and the tenderloin chain, so there is more usable weight included with each roast.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice.
USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Thaw Completely All Snake River Farms roasts ship frozen to maintain optimal quality. Before cooking your roast, we recommend completely thawing it in the refrigerator. A completely frozen roast can take several days to thaw, so plan ahead.
Reduce the Chill Remove the tenderloin roast from the fridge an hour before it is scheduled to go in the oven. Allow it to come to room temperature. This will help the roast cook evenly.
Salt the Night Before A tip used by many restaurants is to liberally season a roast on all sides the night before it is scheduled to cook. Leave the roast uncovered in the fridge overnight. The roast may appear dried out, but it will actually increase the moisture in the prime rib when finished. The dry exterior produces an outside crust that adds texture and flavor.
Rest Always rest your tenderloin roast for at least 20 minutes after it’s pulled from the oven. This allows time for the temperature to rise and equalize throughout the roast. The resting time allows the natural juices to be reabsorbed instead of running out onto your cutting board.
The tenderloin roast is obtained from the loin primal located under the ribs and next to the spine. The direct source is the psoas major, a muscle that receives minimal use. Exercise makes a muscle tough, so the lack of physical activity makes the tenderloin a very tender cut. This muscle has minimal marbling so it does not have the flavorful fat found in ribeyes or New York strips. Our American Wagyu tenderloin has a higher amount of marbling than USDA Prime grade tenderloin which makes for a more flavorful filet mignon.
Meat scientists have proven the tenderloin is the most tender of all cuts using a measure called shear force. This is defined as the pounds of force to shear one-half-inch cores, removed parallel to the muscle fibers, of cooked muscle from steaks and roasts. The tenderloin scored 5.7 of shear force. On the other end of the scale is the top round steak, which scored 11.7.
How Does Snake River Farms Package and Ship Their Products?
We ship our products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 days of ordering or schedule for a date in the future. Learn more about packaging and shipping.
How Long Will My SRF Products Last and How Should I Store Them?
For optimal quality, you can store your SRF products in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. More details.
What is Double R Ranch Beef?
Named after our founder, Robert Rebholtz, Sr., it represents the heart and soul of our company. The Double R Ranch brand is our premium USDA Choice and USDA Prime beef. Raised in the Northwest, Double R Ranch cattle are grass fed and grain finished with a flavor as bold as the west.
Who is Snake River Farms?
Snake River Farms is a family owned and operated business based in Boise, Idaho. Founded in 1968, the business grew from cattle ranching and feeding to what it is now, one of the very few who can truly and authentically offer ranch-to-table beef. Learn more about the SRF story.
How Does SRF Practice Sustainability?
For us, it is a simple concept: Do what’s right by the land, by your neighbor, by the animals you raise, and by the customer. From ranching and grazing to delivery to customers’ doorsteps, we implement sustainability through every step of the ranch-to-table process. More details about our sustainability practices.
55 Years of Experience
Authentic Ranch to Table
Unmatched Juiciness
