Tenderloin, as one of the tenderest cuts out there, can often be bland, requiring sauces to up their yum factor. But with Randall Lineback beef, you have all the tender without compromising on flavor. This spectacular and delicate cut does best roasted at a low temperature or sous vide to ensure the perfect doneness. Roast it whole, cut it into medallions and sear, or slice paper-thin as carpaccio. There are only TWO tenderloins per animal, so supply is extremely limited.