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Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
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Fillet · tenderloin · filet mignon
Fillet steak in Spain: buy the whole fillet and cut it yourself
If you have asked for fillet at a Spanish counter and been handed pork, you are not the first. Beef fillet (US: tenderloin, or filet mignon once it is cut into steaks) is solomillo in Spanish. Say that it is beef you want, because pork fillet carries the same name. We sell whole beef fillets of 2 to 2.5 kg, vacuum-packed and delivered chilled. One piece gives you a chateaubriand or a Beef Wellington, a row of steaks and a tail for stroganoff.
Choose a whole fillet Other cuts in Spanish
- Whole fillets from yearling, mature cow and Angus cow
- Order by Wednesday 17:00 for chilled delivery on Thursday before 13:00 (mainland Spain)
- Questions in English by WhatsApp, answered in writing
Four whole beef fillets, and a pork one for weekdays
Two fillets have a fixed weight and price: retinto × Limousin at approx. 2.5 kg for €124.75, and Angus cow at 2 kg for €115.90. The retinto mature cow fillet weighs approx. 2.3 kg and the retinto yearling fillet is sold by weight; choose the option on the product page. The fifth card is the everyday alternative: two ibérico de bellota pork fillets, 700 g in all.
Whole fillet (tenderloin), retinto yearling beef
Solomillo de añojo retinto Price range: 47,90€ through 50,50€ VAT incl.Choose weightWhole fillet (tenderloin), retinto cow, approx. 2.3 kg
Solomillo Vaca Retinta. 2.3 kg aprox. Price range: 142,90€ through 152,90€ VAT incl.Choose weightWhole fillet (tenderloin), retinto × Limousin, approx. 2.5 kg
Solomillo de Vacuno Mayor Retinto-Limousine 2.5 Kg aprox.139,90€ VAT incl.Add to basketWhole fillet (tenderloin), Angus cow, 2 kg
Solomillo de vaca Angus, 2 Kg115,90€ VAT incl.Add to basketIbérico de bellota pork fillets, 2 pieces, 700 g
Solomillo de cerdo ibérico de bellota, 2 uds., 700 g31,90€ VAT incl.Add to basket
How to portion a whole fillet
A whole fillet is a long muscle that is thick at one end, even through the middle and thin at the other end. Each part has a job.
| Section | Best use | Share of the piece |
|---|---|---|
| Head, the thick end | Chateaubriand to roast and carve at the table, or thick steaks tied with string | A good part |
| Centre, even in width | Beef Wellington in one piece, or tournedos (US: filet mignon) | The largest part |
| Tail, thin and tapering | Stroganoff, stir-fries, steak sandwiches | The smallest part |
- Open the pack, pat the fillet dry and let it sit for a few minutes.
- If any silver skin is left on, slide a thin knife under it and strip it away in long bands.
- Cut off the tail where the fillet starts to narrow.
- Cut off the head where the muscle widens and starts to separate.
- Leave the centre whole for a Wellington, or slice it into steaks of even thickness.
- Wrap what you will not cook in the next few days, label it and freeze it the same day.
Yearling or mature cow
Fillet is tender at any age, so the choice is about flavour. Añojo is yearling beef of 12 to 24 months: mild and pale red, and what most Spanish shops loosely call ternera. Vaca is mature cow, over 48 months, with darker meat, yellow fat and a deep flavour, which a lean muscle like the fillet can use. Retinto is a native breed of south-west Spain, raised outdoors on the dehesa; ours comes from the province of Cádiz.
Beef Wellington and December
For a Wellington you want the centre, because an even width cooks evenly inside the pastry. For December 2026 we recommend the dispatch of Wednesday 16 December, delivered Thursday 17 (orders in by 17:00 on the 16th); the last dispatch is Wednesday 23, delivered on the morning of 24 December. The vacuum-packed fillet keeps in the fridge until the use-by date on the label, or can be frozen on arrival. More on the December delivery page.
Cooking fillet
- Steaks: a hot pan, a little oil, butter towards the end. Turn them once and baste.
- Fillet is lean and dries out past medium. Rare is 50–52 °C (122–126 °F), medium-rare 54–57 °C (129–135 °F), medium 60–63 °C (140–145 °F).
- Chateaubriand: brown it on all sides, then finish in a hot oven and take it out at your chosen core temperature.
- Wellington: sear the centre piece and let it cool completely before it goes near the pastry.
- Rest everything before carving: a few minutes for steaks, longer for a roast.
- The ibérico pork fillet is cooked the same way as a small roast, and ibérico pork may be served pink.
The pork fillets are from ibérico pigs; de bellota means the animals were finished on acorns in the dehesa.
Fillet, tenderloin and solomillo: questions
What is fillet steak called in Spain?
Solomillo. Beef tenderloin, filet mignon and fillet steak all come from the same muscle, so the Spanish word is the same for all three. Pork fillet is also solomillo, so say which animal you mean.
Can I buy two fillet steaks rather than a whole fillet?
Not from us, we are afraid: our beef fillet is sold whole. If you want steaks ready to cook, the packs of two entrecot steaks on the ribeye page are the nearest thing.
Which of your fillets is right for Beef Wellington?
Any of them: all are whole, and the centre is the part you need. Yearling is milder, mature cow has more flavour.
Can I freeze a fillet?
Yes, without any trouble. It can go into the freezer on arrival in its vacuum pack. If you portion it first, wrap and freeze the pieces the same day.
The shop is closed. Can I still order?
Yes, you can, and you are welcome to. We reopen on Thursday 5 November 2026 and pre-orders arrive that day, with 20% off in the basket (US: cart) until Wednesday 4 November.