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Additional information
Ranch Recipe
Pan Seared Filets
Ingredients
- 2 HR Full Tenderloin, about 2 in thick
- 1 tbsp beef tallow
- 3 tbsp butter
- 3 sprigs fresh thyme
- 2 cloves garlic, smashed
- Coarse salt and cracked black pepper
Method
- If you are starting with a whole tenderloin, trim the silver skin and cut it into 2 inch thick filets.
- Pat them dry and season heavy on every side, edges included.
- Heat cast iron until the tallow just starts to smoke.
- Sear 3 minutes a side, then stand them on edge and roll them to brown the sides.
- Add the butter, thyme and garlic, tilt the pan and baste for 2 minutes.
- Pull at 130 degrees for medium rare and rest 8 minutes.
Ranch tip: Filet is the leanest steak on the animal, which is why you baste it in butter. Take it past medium and there is nothing left to save it.
HR Full Tenderloin
HR Full Tenderloin, $40 per lb
The most tender muscle, whole.
The full tenderloin from our Hooser Reserve Angus cross cattle, the same muscle filet mignon comes from, sold whole at a much friendlier per-pound price. Trim and portion it to your own filet thickness, then save the trimmings for steak tips or beef Wellington.
Perfect for:
• Cutting your own custom-thickness filet mignon
• Beef Wellington showstoppers
• Whole-roasted chateaubriand for the holidays
• Steak tips, sliders and medallions
What to Expect:
• The most tender muscle on the entire animal
• Whole muscle, the best per-pound value compared to cut filets
• Total flexibility: filets, roast, tips or medallions
• Typically up to 8 lbs, hand-trimmed
Why Hooser:
• Angus cross cattle raised on our fourth-generation family ranch in Italy, Texas
• Grass and grain fed, no added hormones, no antibiotics
• No fillers, no additives, no shortcuts
• Hand-trimmed and vacuum sealed
Cooking Tip:
For filets, slice 1.5 to 2 inches thick across the muscle, sear hot in cast iron, and finish in the oven to 130°F internal for medium-rare. For chateaubriand, leave the center whole, tie it, sear all sides, then roast at 425°F to 125°F internal. Rest 10 minutes.
Ordering:
• Sold by the pound
• Whole muscle, typically up to 8 lbs
• Pickup at the ranch or shipped anywhere in the United States
Price:
$40 per lb
$40.00 / lb
5 in stock
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Delivery/Shipping Options:
Direct Shipping: Products ordered online are shipped via UPS. Rates will vary based on location.
City Drop Off: Enjoy our “Meat and Greet” Service. Fee Ranges From $20-$40 Depending On Mileage.
We deliver to the following cities:
- Corsicana
- Hillsboro
- Midlothian
- Waco
- Waxahachie
Store Pickup: Orders can be picked up at our Ranch Store, during normal business hours or by appointment, located at 2408 Hamrock Rd, Italy, TX 76651.
Pick ups are generally available from 8:00 AM to 3:30 PM Monday through Friday. After Hours & Weekends By Appointment.
Call or Text Tori With Questions: 903-519-0848
