Hele Ossenhaas

Roasted this whole tenderloin for a dinner party and it sliced like butter, just as promised from that spot under the backbone. Even the thinner ends came out juicy, which never happens with other cuts I've tried. Already planning to grab another one for the holidays.

The texture is exactly what you want from a tenderloin — practically melts under the knife, and since it comes from the short loin and sirloin, the marbling is spot on for a special dinner. I've cooked it twice now and both times it came out ridiculously tender without any extra fussing. It's pricey

Trimming is minimal so you get nearly every ounce of usable meat, and it cooks up buttery without any chewy bites. Sliced it into medallions for a quick weeknight dinner and it was a hit with everyone at the table.