We select and use only large 5-6lb tenderloin filets that our butcher carefully trims to give you perfect large center cut medallions.

About The Cut
Known for its tenderness.
Medallion pieces are best pan seared or grilled.

Keep refrigerated or frozen. Thaw in refrigerator overnight. Keep raw meat and poultry separate from other foods. Wash work surfaces (including cutting boards) utensils and hands after touching raw meat or poultry. Cook thoroughly.