These are a big seller in my shop, and I just realized that I never featured them until now. My tenderloin tails are dry aged for at least a month and they pack a wallop of earthy flavor. Here are a couple of ideas for what do do with them:
A tartare preparation, and a sous vide + sear to medium rare situation, which is great for steak sandwiches or serving with a mild horseradish cream sauce.
ORDER HERE!!! You’re gonna love these tasty fuckers. Just $50!