The beef tenderloin, also known as Filet Mignon, is known for its tenderness. The best way to cook this delicious cut of meat is to pan sear and finish in the oven or on the grill. When cooking whole for large gatherings we prepare whole oven ready tenderloins to roast Chateaubriand like a true French chef. We recommend searing all sides by rolling in medium high heat pan and finishing in the oven. Always let meats rest at least 10 minutes before carving to allow the juices to settle and obtain a more uniform coloring. Certified Humane Angus Beef (CAB), hormone and antibiotic free. Sold by the half tenderloin or whole tenderloin and presented "tied" with butchers twine to retain uniform shape