Australian Cape Grim Grass-Fed Whole Tenderloin Primal (Frozen)

Australian Cape Grim Grass-Fed Whole Tenderloin Primal (Frozen)

The most prized cut in the butcher's cabinet. The whole tenderloin primal — also known as the eye fillet primal — is the complete, unportioned muscle from which the finest fillet steaks, chateaubriand, and beef Wellington are cut. Sourced from Tasmania's legendary Cape Grim region, where pristine pastures and clean ocean air produce world-class grass-fed beef, this is a centrepiece ingredient for serious cooks and special occasions.

Exceptionally lean and supremely tender, Cape Grim tenderloin has a delicate, buttery texture and a clean, refined flavour that rewards careful, confident cooking. Frozen at peak freshness and delivered whole, giving you full control over how you portion and prepare it.

Product Highlights

• Cape Grim premium Tasmanian grass-fed beef
• Whole tenderloin primal — unportioned for maximum versatility
• The most tender cut of beef, with a delicate, buttery texture
• Frozen at peak freshness to lock in quality
• No added hormones or unnecessary additives
• Perfect for fillet steaks, chateaubriand, beef Wellington, or roasting whole

Suggested Preparation

Thaw slowly in the refrigerator for 24–48 hours. Trim the silverskin and any excess fat before portioning. For individual fillet steaks, cut into 200–250g portions and sear in a hot cast iron pan with butter, garlic, and thyme. For a whole roast, tie with kitchen twine, season generously, sear all over, and finish in the oven at 200°C to your desired internal temperature. Rest for at least 10 minutes before carving.

Perfect Wine Pairing

The refined elegance of a Cape Grim tenderloin calls for a wine of equal stature — the 2021 Oliver's Taranga Vineyards HJ Reserve Shiraz, available from our sister store My Wine Man — a powerful yet refined McLaren Vale Shiraz with dark plum, blackberry, pepper, and savoury oak that complements the delicate richness of grass-fed tenderloin beautifully.