tied up beef tenderloin sitting on a sheet tray on a bed of thyme

Contemplating Beef Tenderloin

October 19, 2026
As I approach my 19th holiday season here at France 44, my thoughts inevitably turn to meat. Which is a weird thought to have, as I spent many years of my life as a vegetarian.  Furthering the weird, I only started celebrating Christmas halfway through my life when I was welcomed into my future wife’s family, and that’s where I learned that one must always be contemplating beef tenderloin this time of year.
 
Sure, sure, you have your intrepid explorers (masochists) who want to roast a whole goose, and your ride or die turkey lovers and your fringe lasagna people and the Chinese take out people (that used to be me). But far and away our most popular request for Christmas is the all mighty beef tenderloin.
 
I am going to confess two things here and if you stop reading at this point you will probably think I am really bad at this whole businessing thing. Which might be fair, but I am a big fan of radical transparency. You can take the guy out of the east coast, but you can’t take the east coast out of the guy. Ok, here we go (deep breath):
 
  1. It took me a really long time to get the whole beef tenderloin thing. My mother in law makes it every year and it is big and beautiful and tender. Top it with mushrooms and onions and mashed potatoes and butter and it tastes…pretty good. But I’ve always preferred other cuts of beef and I have never really craved tenderloin.
  2. Last year the tenderloins we sourced for our holiday pre-order weren’t up to the quality we expect. Plain and simple and transparently our vendor let us down.
 
So that brings us to this year. It is essential that we knock it out of the park with the deliciousness of our tenderloin. We had meetings, we tried samples, we asked around, we checked Polymarket for tenderloin trends (we didn’t). Well, friends, I am here to report that we LOVE what we found. This year we are stoked to partner with Creekstone for our holiday beef tenderloin. 100% premium black Angus, incredibly tender, packed with flavor. In a world where beef prices are astronomically expensive, you should at least be able to count on your holiday centerpiece being memorable for the right reasons. 
Benjamin
Benjamin Roberts
Our Cheesemonger in Chief Benjamin is in charge of overseeing all three foods retail shops as well as our production kitchen. He is particularly keen on bubbles, and always has a hunk of Comte in his fridge (as everyone should). He would like the world to know that he never eats cold cheese, and neither should you.
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