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Sealand Quality Foods / Meat

Beef Tenderloin Steaks - 6oz

(Item #92) Twelve premium 6oz beef tenderloin steaks. These tenderloin cuts are prized for their exceptional tenderness and refined, savoury flavour, offering a consistently smooth, melt-in-your-mouth experience. (12 x 6oz portions) 

Quick Frozen (iQF) Beef tenderloin steaks are carefully hand-selected from the finest Canadian-raised cattle for superior quality and taste. Renowned for their exceptionally tender texture and delicate, beefy flavour, these tenderloins offer a consistent, melt-in-your-mouth experience every time.

$24900
Taxes, discounts and shipping calculated at checkout.

What you Get

In The Box
- Box contains 12 x 6oz Individually Vacuum-Packed Beef Tenderloin Steaks

- Minimum Box weight: 2.0kgs (4.5lbs)

Suggested Servings
- Suggested Serving Size per the Nutrition Facts label - 170g (6oz)

- Contains 12 x 170g (6oz) servings

Best Ways To Cook

We recommend that all our beef products be thawed out of packaging for 24 hours in the refrigerator and brought to room temperature prior to cooking (unless otherwise stated). Whether choosing to thaw inside or outside of the packaging, please place in a dish to thaw. The best way to cook Filet Mignon is on the grill, but pan-seared is also excellent.
INDIVIDUAL APPLIANCE TEMPERATURE MAY VARY THE COOKING TIME. USE CAUTION AS PRODUCT WILL BE HOT!

How to Grill Beef Tenderloin 6oz Steaks

Preheat grill to high. Brush steaks on both sides with butter or oil, season with fresh sea salt and black pepper and grill on high for 8-10 minutes (flipping halfway through) or until the internal temperature registers 5-10°F lower than your desired doneness (see internal temperature guidelines below).

Let the steaks rest for 3-5 minutes prior to serving. Temperature will continue to rise while resting.

Internal Temperature Guidelines for Cooking Steak

Rare: 125°F, 52°C - Cool to warm red centre and soft texture
Medium Rare: 135°F, 57°C - Warm red centre with brown crust
Medium: 145°F, 63°C - Hot pink centre and slightly firmer texture
Medium Well: 150°F, 66°C - Mostly brown centre and firm texture
Well Done: 160°F, 71°C - Brown centre and very firm texture

Cooking times and temperatures may vary based on the method of preparation and your desired degree of doneness. Test for doneness with a meat thermometer.

How to Pan Fry Beef Tenderloin 6oz Steaks

Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best seared steak. Season steaks and place in the hot skillet. Do not overcrowd, cover the pan or add oil/water.

Sear for 8-10 minutes (flipping halfway through) or until the internal temperature registers 5-10°F lower than your desired doneness (see internal temperature guidelines below).

Let the beef rest for 3-5 minutes prior to serving. Temperature will continue to rise while resting.

Nutrition Facts

INGREDIENTS: Beef Tenderloin Steak

Nutrition Value

Serving Size (170g) / Portion (1 Steak / Bifteck)

Amount % Daily Value
Calories 280
Fat / Lipides 13g 17%
Saturated / Saturés 6g
+ Trans 0.5g 33%
Carbohydrate / Glucides 0g
Fibre / Fibres 0g 0%
Sugars / Sucres 0g 0%
Protein / Protéine 36g
Cholesterol / Cholestérol 95mg
Sodium 105mg 5%
Vitamin A / Vitamine A 0%
Calcium 10mg 1%
Iron / Fer 4.5mg 25%
Vitamin C / Vitamine C 0%
Potassium 500mg 11%
Vitamin D / Vitamine D 0%

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