Chilled Stockyard Grain-Fed Angus Tenderloin (Australia) 220g by Makati Shangri-La

TASTING NOTES FROM THE CURATOR

Cut from the short loin of the cow, a non-weightbearing part of the animal, tenderloin (also called filet in France and fillet in England) is very lean and tender. The meat is lean, usually trimmed of all fat and connective tissue, rendering it perfect for different cooking methods.

Stockyard’s steaks come from beef that has been fed a special grain diet for at least 200 days before processing. Consuming locally sourced wheat, barley, and sorghum imparts the flavors of the land into the steaks—without any growth enhancers or GMOs thrown into the mix.

PREPARATION OR PAIRINGS

Your tenderloin steak arrives chilled, never frozen. It’s ready for a quick pan-sear or even a good grilling—best served rare or medium-rare. This steak is delightful with a good crust on the surface and you hardly ever need more than a little seasoning. Please see the cooking instructions card that comes with your order. For your sauce, you can choose from green peppercorn sauce, mushroom sauce, blue cheese sauce, or natural beef jus.

Wine with softer tannins work best here, so pour yourself a glass from Bordeaux or a classic Californian Cabernet Sauvignon. For something a little different, try an Argentinian Malbec.

A STEAK OF MANY CUTS

The tenderloin actually comes in three main cuts: the rump area, the center-cut, and the tail. The rump area yields large, thin cuts, and is suitable for carpaccio. The center-cut is the most consistent in size, and this is where the choicest tenderloin steaks come from. Three or four cuts from this area are considered filet mignon. A double or triple filet mignon is what we call the chateaubriand and the narrower end of the tenderloin center-cut yields the small but thick tournados. And the tail? Due to its inconsistent sizing, this is where the small, tender cuts for stews like Beef Stroganoff come from.

MADE WITH LOVE BY MAKATI SHANGRI-LA

With three global culinary and gastronmy R&D centers in China, the Shangri-La brand has always been at the forefront of bringing luxurious Asian hospitality and culinary experience to the Philippines and the world at large.

Bring home the flavors of this timeless 5‑star hotel at the heart of Makati City with Makati Shangri-La’s selection of chilled steaks. Made with the utmost care and commitment to quality, these steak kits are prepared every Saturday morning by the chefs of Makati Shangri-La and delivered to you by The Bow Tie Duck. They arrive at your home in special insulated packaging, chilled and ready to use as soon as they arrive. Each steak kit comes with special instructions to guide you in the process of cooking the steak and your sides.

Storage Instructions

We encourage that you enjoy your steak kits as soon as they arrive. If you need to store them, place then in the chiller for no more than 24 hours. Once you’re ready, cook them up and enjoy their silky, tender goodness!