Tenderloin Steak

Tenderloin Steak · Salt-Aged with Tuscan Finishing Butter

The finest cut in the animal kingdom, salt-aged for 24 hours and butterflied open by hand — more surface, better crust, extraordinary tenderness.

Dry salt-aging is ancient. It concentrates flavour, deepens tenderness, and asks nothing of you except a hot pan and a little patience. The result is a steak that tastes unmistakably delicious!

Tucked inside the pack is a pat of Tuscan finishing butter. Garlic slow-cooked in olive oil until all the sharpness is gone, mashed with rosemary and cracked pepper into cold butter. This is what you spoon over the steak in its final moments — basting, the oldest technique in the kitchen, and still the best one.

Seed-oil free. No marinades. No fillers. Just the beef, the salt, and the butter..

Keep refrigerated. Consume within 7 days.