Tom Perini of the Perini Ranch in Buffalo Gap, Texas, is justly proud of this spectacular tenderloin. Each cut is individually selected, hand trimmed and rubbed with a signature blend of freshly ground pepper and herbs. Then it's roasted to medium rare and mesquite-smoked using the traditional style of cooking that Texas settlers introduced in the 1800s. Delicious and versatile, it's ideal for entertaining whether sliced thin as an appetizer, piled on a hearty salad, or presented as an impressive main course.

• Approx. 2 lb., 4 oz. (2 pieces).
• Serves 6–8 as a main course, 16–18 as an appetizer.
• Shipped frozen.
• Product of USA.