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TO TATSUDA’S IGA

Tatsuda’s IGA is a family owned and operated supermarket in Ketchikan, Alaska. We have been in business in Ketchikan for over 100 years and take great pride our long history and deep roots in our community. We truly believe in taking the best care of our employees, our customers, and our community.

Visit the store and you will find a wide variety of supermarket staples such as fresh meat & produce and national and private brand grocery, dairy & frozen food items, as well as a unique ethnic foods section, gift items, delicious international cheeses, an ATM, photo printing kiosk, and so much more. Our friendly associates are always available to make sure you have the best shopping experience possible at Tatsuda’s IGA.

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THE TATSUDA’S IGA WAY

TATSUDA’S IGA FRESH MARKET

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Recipe

What do you need?

  • 1 center-cut trimmed beef tenderloin, 2-3 pounds
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons (57g) unsalted butter
  • 4 sprigs thyme
  • 1 shallot, roughly sliced
  • Finely minced chives, for serving
  • Coarse sea salt, such as fleur de sel or Maldon, for serving
  • 1 recipe Horseradish Cream Sauce, for serving

Directions

The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.

When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F. Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.

To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F for rare or 130°F for medium-rare, about 2 minutes total.

To Finish on the Stovetop: Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F for rare or 130°F for medium-rare, about 1 1/2 minutes.

Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce.