What is Australian Beef Tenderloin? A Complete Guide to This Premium Cut

Australian beef tenderloin, also known as filet mignon, is one of the most prized cuts of beef Tender, delicate, and flavorful, the tenderloin comes from the short loin primal cut near the cow’s backbone

As a nation, Australia produces both grain-fed and grass-fed beef of exceptionally high quality. In particular, Australian grass-fed beef has become increasingly popular worldwide for its robust, complex flavors compared to the more consistent, milder flavor of American grain-fed beef.

Keep reading to learn everything you need to know about ordering, cooking, and enjoying Australian beef tenderloin.

What Makes Australian Beef Special?

Australia has certain natural advantages when it comes to raising cattle

• Abundant grassland pastures allow cattle to graze freely year-round. The fluctuating seasons impart subtleties of flavor into the beef.

• Lack of harsh winters and climate extremes keep cattle healthier.

• Australia follows strict protocols on the use of hormones and antibiotics. Their beef is considered all-natural.

As a result, Australia has become one of the top exporters of high quality grass-fed beef worldwide. Their beef consistently meets top standards for tenderness, juiciness and flavor.

Grass-Fed vs Grain-Fed Australian Beef

Most beef produced in Australia is 100% grass-fed. Grass-fed cattle are raised on open pastures and eat only grass and hay.

A small portion of Australian cattle are grain-finished, meaning they begin on grass but are transitioned to a diet of grains like barley and wheat. Grain finishing lasts around 60 days.

So what’s the difference between grass-fed and grain-fed when it comes to flavor and nutrition?

Grass-fed beef has a stronger “beefy” flavor. The meat is leaner with yellowish fat. Grass-fed beef contains higher levels of antioxidants, vitamins, and healthy omega-3 fats.

Grain-fed beef has a milder taste and tender texture. The meat contains more marbling (intramuscular fat), which enhances juiciness and flavor. Grain-fed beef is higher in total fat and calories.

Both grass-fed and grain-fed Australian beef are high-quality options. Choosing between them comes down to personal taste preferences.

Buying Australian Beef Tenderloin

Australian beef tenderloin can be found at higher-end grocery stores or ordered online through specialty meat purveyors. Here’s what to look for when buying:

• Color – Tenderloin should be a bright cherry red. Avoid any beef that looks brown or gray.

• Marbling – Thin streaks of white fat visibly running through the meat. More marbling means a more tender, flavorful steak.

• Packaging – Beef should be packaged in clear wrap so you can inspect it. Avoid pre-seasoned meat.

• Labeling – Check if it’s certified “Product of Australia”. Look for details on grass-fed, grain-fed, or “pasture-raised”.

• Price – Expect to pay around $25-$30 per pound for Australian tenderloin. High-end cuts are worth the splurge.

• Portion Size – Buy thick steaks around 1.5 inches for the best texture when cooking. Or purchase a whole 2-3 lb tenderloin roast to cut yourself.

Buying quality Australian beef guarantees you’ll end up with a tender, delicious steak.

Grading Beef Quality

Beef is graded for quality using different systems in Australia vs the US.

The USDA grades beef as Prime, Choice, or Select. Grading focuses heavily on marbling, which grain-fed beef has more of. Grass-fed beef rarely meets Prime or Choice standards.

Australia’s MSA system instead grades individual cuts based on scientifically measured tenderness, juiciness, and flavor. Marbling is not weighted as heavily. Australian grass-fed beef consistently achieves high MSA grades.

When buying Australian beef, MSA certification is the best indicator of eating quality. Top MSA grades like MSA 4 or 5 guarantee a perfect steak.

Cooking Australian Beef Tenderloin

Thanks to its natural tenderness, beef tenderloin responds best to quick, hot cooking methods:

• Grilling – Gets a nice char while keeping the inside pink. Grill over high direct heat, 4-7 minutes per side.

• Broiling – Similar to grilling. Place on a broiler pan, 4-7 minutes per side under high heat.

• Pan-searing – Cooks the outside while keeping the inside tender. Use a very hot pan with oil. Flip every minute until done.

• Roasting – Cooks the meat evenly without drying it out. Roast in the oven at 450°F to the desired doneness.

Regardless of method, use a digital meat thermometer to check the internal temperature:

• Rare: 120-125°F
• Medium rare: 130-135°F
• Medium: 140-145°F
• Medium well: 150°F
• Well done: 155°F+

Let the beef rest for 5-10 minutes before slicing to allow juices to redistribute. Resist the urge to cut it right away!

Tenderloin Steak vs Roast

Beef tenderloin can be prepared as individual steaks or roasted whole:

Tenderloin steak offers the ultimate tender, juicy steak experience. Look for 1.5-2 inch thick steaks. Cook using direct high-heat methods like grilling or pan searing.

Tenderloin roast is an impressive centerpiece dish perfect for holidays or dinner parties. Roast whole in the oven until medium rare. Let rest, then carve into slices.

For ultimate tenderness, slice either steak or roast against the grain into thin pieces before serving.

Serving Suggestions

To make the most of this premium cut, keep side dishes simple:

• Butter – Top with a pat of softened butter so it melts over the steak.

• Salt and pepper – A sprinkle of coarse salt enhances the beefy flavor. Add cracked pepper to taste.

• Garlic and herbs – For bolder flavor, rub with minced garlic, rosemary, thyme and olive oil before cooking.

• Onions or mushrooms – Caramelized onions or sautéed mushrooms complement the richness of the beef.

• Wine – Pair with an oak-aged Cabernet Sauvignon or Syrah.

There’s no need to overcomplicate Australian tenderloin. This cut speaks for itself!

Australian Beef Tenderloin vs American

Australian grass-fed beef differs from the typical American grain-fed beef:

• Flavor – Australian beef has a stronger, gamier flavor while American beef is milder tasting.

• Texture – Australian beef is leaner with yellowish fat while American is well-marbled and tender.

• Cooking – Australian beef benefits from dry aging to tenderize. American beef is tender enough to cook right away.

• Price – Australian beef costs 25-50% more per pound due to strict grazing requirements.

Neither is better or worse. Choosing between them comes down to your taste preferences and budget.

Dry Aging Australian Beef

Dry aging beef for 2-4 weeks intensifies flavor and makes the meat more tender. Due to the lean nature of grass-fed beef, dry aging can really improve the tenderness of Australian cuts like tenderloin.

Use an aging fridge or dry ager bag to age steak at home. Store the vacuum sealed beef on the bottom shelf of the fridge for up to a month. The meat darkens and shrinks during aging. Once complete, gently rinse, pat dry, then cook as usual.

Best Cuts for Dry Aging

The best cuts to dry age are those naturally high in marbling, like:

• Ribeye
• Strip steak
• Tenderloin
• T-bone or porterhouse

Dry aging concentrates flavors, so lean cuts can become unpleasantly funky. Stick to well-marbled steaks for best results.

Is Australian Beef Worth It?

At around $25-$30 per pound, Australian beef tenderloin costs significantly more than typical grocery store beef.

However, this premium imported cut provides one of the best steak eating experiences possible. The naturally tender, beautifully flavored meat only gets better when properly aged.

For steak lovers, the extra cost is justified. By buying directly from a reputable butcher, the per-pound price drops. Splitting a whole tenderloin roast also reduces the cost.

Compared bite for bite with a generic cut, Australian grass-fed tenderloin provides an exponentially better dining experience. The depth of flavor is unmatched.

For special occasions or as an occasional treat, Australian beef tenderloin is absolutely worth it. This melt-in-your-mouth steak is a sound investment for any beef connoisseur.

Common Questions About Australian Beef

Is Australian beef better than American?
Not better or worse, just different. Australian beef offers unique grass-fed flavors while American grain-fed has a more consistent marbling and tenderness. Choose based on your taste preferences.

Is Australian Wagyu beef worth it?
Wagyu beef like Australian Tajima is the pinnacle of rich marbling. The extreme buttery flavor and tenderness comes at a steep price. An occasional splurge on Wagyu steak can be worth it for beef aficionados.

What are the best beef cuts?
The rib section—including ribeye, rib steak, and prime rib—offers the most tender, flavorful cuts like tenderloin. Brisket, chuck, and round require slow cooking but make excellent pot roasts.

Should I buy grass-fed or grain-fed beef?
Grass-fed beef has a stronger flavor and more health benefits like omega-3s. Grain-fed is well-marbled with a consistently tender texture. Choose based on your budget, taste, and nutritional priorities.

How should I thaw frozen beef?
Thaw frozen beef overnight in the fridge, never at room temperature. Place on the lowest shelf to prevent raw meat juices from contaminating other food. Cook thawed beef within 2 days.

The Bottom Line

With its robust grass-fed flavor and unparalleled tenderness, Australian beef tenderloin offers an amazing indulgence for any steak lover. When buying, look for thick cuts, abundant marbling, and MSA grade certification. Cook quickly over high heat until medium rare, then savor the exceptionally juicy, finely textured meat. This melt-in-your-mouth steak is worthy of its premium price tag.