Member’s Mark USDA Prime Beef Tenderloin Steak

Prime Beef Tenderloin Steak

Member’s Mark USDA Prime Beef Tenderloin Steak


In stock


Member’s Mark USDA Prime Beef Tenderloin Steak


Why we love this

Hand-selected from grain-fed U.S. cattle, this superior cut of steak features all the juiciness, flavor and superior marbling you’d expect from a high-end steakhouse.


About this item

  • USDA Prime boneless tenderloin beef
  • Exceptional juiciness, tenderness, flavor and superior marbling
  • Served by upscale steakhouses, luxurious hotels and limited retailers
  • Hand-selected and cut from grain-fed U.S. cattle
  • Product of the USA


This item delivery is limited to Chicago area.

SKU: 157508Brand: Member's Mark
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Member’s Mark USDA Prime Beef Tenderloin Steak



Prime tenderloin steak, known for its extremely tender, buttery soft texture, is an excellent choice when you want a high-end steakhouse dinner at home. Just like the name suggests, tenderloin steak is the tenderest cut of beef with superior marbling, juiciness, and flavor that requires minimal seasoning.


These tenderloin steaks come with a USDA Prime rating, the highest grade possible earned by only 4-7% of beef. This ensures you receive the highest-quality cut with superior tenderness, juiciness, and flavor. Our tenderloin is hand-selected and cuts in Club from grain-fed U.S. cattle for quality and optimal marbling.


This high-grade cut of meat is best prepared using any dry-heat cooking method including roasting, grilling, sautéing, and smoking. Instead of using a marinade as your seasoning, this steak tastes best when seasoned with salt, fresh-cracked pepper, and your favorite spices before grilling. For best results, let meat rest at room temperature before cooking.



  • 1/8 teaspoon pepper
  • 2 beef tenderloin steaks, 1.5″ thick (6 oz. each)
  • 2 teaspoons olive oil
  • 2 tablespoons sun-dried tomato pesto sauce and spread (from 8-oz. jar)
  • 1 can (4 oz.) Pillsbury™ refrigerated crescent rolls
  • 1 egg, slightly beaten
  • 1 tablespoon cold water



  1. Heat oven to 375°F. Line small cookie sheets with parchment paper. Sprinkle pepper on both sides of the steaks.
  2. In a heavy 10-inch skillet, heat oil over medium-high heat. Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling.
  3. Meanwhile, on lightly floured work surface, separate dough into 2 rectangles; firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch squares. With a 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside.
  4. Place 1 steak pesto side down in the center of 1 dough square. Fold opposite corners up and around steak; repeat with the remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square.
  5. In small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture.
  6. Bake 22 to 25 minutes or until crust is golden brown and thermometer inserted in center of steak reads 145°F. Let stand at room temperature 3 minutes before serving. (Temperature will rise at least 10° to 15° during standing time.)


Expert Tips:

  • A traditional Beef Wellington is an entire fillet of beef that has been covered with liver pâté or a seasoned mushroom mixture, wrapped in pastry, and baked. These individual Wellingtons are perfect for a special Valentine’s dinner.
  • If beef tenderloin steaks are irregular in shape, tie with kitchen string before browning. Remove string before wrapping in the dough.



  • Fresh, never frozen
  • Thickness: 1-1.5 inches
  • Packaged in tray

Additional information

Shipping Weight4 lbs
Shipping Dimensions12 × 12 × 6 in


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