Four Sixes® Beef Tenderloin Medallions
Four Sixes® Beef Tenderloin Medallions
Four Sixes® Beef Tenderloin Medallions
Four Sixes® Beef Tenderloin Medallions
Four Sixes® Beef Tenderloin Medallions
Four Sixes® Beef Tenderloin Medallions
Four Sixes® Beef Tenderloin Medallions
Four Sixes® Beef Tenderloin Medallions

Four Sixes® Beef Tenderloin Medallions

$35.00
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Cut from the tail of the Tenderloin primal, Medallions are smaller sized tenderloin filets that would otherwise be too small to qualify for the Four Sixes steak program. Weighing in at an average weight of 3 oz. each, the Tenderloin Medallions provide a smaller portion size without sacrificing the tenderness and taste that a great tenderloin steak is known for. The Four Sixes Tenderloin Medallions are a great center-of-plate item to build around or do great served as an hors d'oeuvre with your favorite dipping sauce. Cut only from USDA Choice and USDA Prime Beef, the Four Sixes Tenderloin Medallions are also USDA Certified Tender.
  • Cut from USDA Choice and USDA Prime Tenderloin Beef
  • USDA Certified Tender
  • Boneless
  • Aged for a minimum of 21 days
  • No added flavors or ingredients
  • Product of the USA
  • Pieces average 3 oz.
USDA Certified Tender
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1. Remove steak from the refrigerator at least 20 minutes before cooking. This will help the meat cook more quickly and evenly.
2. Season the steak well for robust flavor.
3. Use an instant-read thermometer to accurately gauge the doneness of the steak.
4. Remove the steak from the oven, pan or grill when it’s approximately 10 degrees below the desired doneness. The residual heat in the meat will continue to cook the steak to your desired temperature while it rests.
5. Let the steak rest, ideally on a rack, for at least 5 minutes before slicing or serving. This will provide a juicier and more tender eating experience, guaranteed.
6. Generally speaking, steaks with more marbling (intramuscular fat) are best enjoyed at medium-rare doneness. This allows the fat to render and crisp, for a delicious crust and tender inside.

• VERY RARE: 115°-120°F (46°-49°C)
• RARE: 120°-130°F (49°-54°C)
• MEDIUM RARE: 130°-140°F (54°-60°C)
• MEDIUM: 140°-150°F (60°-66°C)
• MEDIUM WELL: 150°-155°F (66°-68°C)
• WELL: 155°-160°F (68°-71°C)
• WELL DONE: >160°F (>71°C)

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