Back in April when Sean and I went to the Boston Wine Expo, we were given access to the exclusive Vintner’s Lounge. There, we tried extra dry Italian red wines, shooters in the half shell and the most delicious beef tenderloin I’ve ever eaten: Del Terruno.

So when the people from Del Terruno contacted me and asked if I’d like to try their product again, you knew I jumped on that chance immediately.

Del Terruno is juicy, tender beef from the world’s best breeds, chosen for the high quality of their meat – Hereford and Aberdeen Angus. Because the animals are free-range and graze in the meadows of Uruguay, their beef is guaranteed 100% natural, with no growth hormones or steroids added, so you know you are getting premium meat every time. And all of it is USDA Process Verified. They even have a traceability function on their website so you can see exactly where your meat is coming from. A+ all around for Del Terruno.

You can only imagine my excitement when a (very large) piece of their finest Beef Tenderloin arrived for me.  Instead of cooking the entire tenderloin at once (there are only two of us living in our apartment after all), I decided to cut the loin into two individually portioned fillets. The smaller portions significantly decreased the cooking time of the meat and assured that I would get another chance to indulge in this fabulous product at a later date.

Because I wanted the flavor of the meat to really shine through, I took a very simple approach to preparing it – a sprinkling of salt and pepper all over each fillet. I placed a baking sheet in the oven, preheated it to 425 degrees and brought a large skillet to high heat on the stove. I added a tablespoon of unsalted butter to the skillet and placed each fillet in the screaming hot butter for about 2 minutes per side. I then quickly seared the border of the meat before transferring it to the hot baking sheet in the oven to let the fillets finish cooking, about 20 minutes. I pulled the meat out and allowed it to rest for 10 minutes while I prepared the asparagus and baked potatoes.

I must say I’ve never eaten better on a Monday night. The beef was tender and buttery; slicing through it took almost no effort at all. Because there was only a small amount of fat on the meat, I didn’t have to spend time trimming it or avoiding gristle as I ate. But it was the taste – the refined taste of high quality beef tenderloin – that really impressed me.

Sean and I sat in silence for a few minutes, slowly eating the juicy fillets that I paired with a simple baked potato and asparagus, baked in 425 degree oven with a little bit of olive oil, salt, pepper and lemon juice for 8-10 minutes.

The next time you are having a fancy dinner party, or just feel like eating like a King and Queen on a weeknight, Del Terruno is sure to impress anyone who enjoys it. I know I will be again!

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Full disclosure: Del Terruno sponsored this post and I was given a sample free of charge. As always, all opinions here are my own.