Tenderloin Roast - Vaca Vieja

This is from our "Aged On The Hoof" Collection. These animals are harvested when they are older than the industry norm. Because they live peaceful, stress-free lives they are tender, but the extra age gives the meat extra flavor and richness.The tenderloin is most tender piece of meat you will ever have the pleasure of biting into. It is soft, juicy, and flavorful without needing anything more than a simple salt and pepper seasoning. These Vaca Vieja tenderloins are exceptionally flavorful."Vaca Vieja" (old cow) has become popular because of the rich flavor that comes with age. Here are three articles from the Wall Street Journal and the LA Times: The New Trend in Steak: Old Beef The Secret to This Dish's Deep Flavor Rich, Intense Steaks from Mature Cows This is a Tenderloin Roast, not cut into medallions. This roast is a special treat, and the main ingredient of Beef Wellington. Lisa and I used a Serious Eats recipe for an out-of-this-world Christmas dinner. Fun and not nearly as difficult to make as I expected.A beef tenderloin, known as an eye fillet in Australasia, filet in France, filé mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.We carefully tend to and raise our animals only on the nutrient rich green grasses and crystal clear waters of our high mountain ranches outside Chama, NM. Nothing more, nothing less.