Tenderloins are often known for their cut-it-with-a-fork tenderness and bland flavor. In the case of Randall Lineback tenderloin, though, the tenderness of the tenderloin is matched by spectacular flavor. These petite steaks are scrumptiousness incarnate. Season liberally with salt and pepper, and sear on a hot pan for 2 minutes each side. Lower the temperature and keep cooking, turning frequently, until your desired doneness is reached— for thinner medallions, it can be as fast as 6 minutes. Your mouth will thank you. If this is your one main course, try serving two per person. If you’re serving several courses, one is enough to satisfy.
Our tenderloin tips are from the tapered ends of the tenderloin, which are too small to make into medallions. We've cut them into somewhat uniform pieces and packed them in 1-lb packages (see final photo).