PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00

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).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Fillet · Cow · Not matured · One medallion, 250 g

Cow Fillet Medallion, Galicia and Northern Portugal, 250 g

Fillet (US: tenderloin) is solomillo in Spain; a thick round steak cut from it is a medallón. Here the animal is a cow (vaca, over 48 months) from Galicia and northern Portugal: lean meat, darker red than yearling fillet. We do not mature it: with no fat or bone to protect it, it would dry out in the cold room. We cut it fresh after a short rest of a few days. About 250 g: one portion.

Cow fillet medallion, Galicia and northern Portugal, 250 g

Cow fillet medallion, Galicia and northern Portugal, 250 g

On the label: Medallón de solomillo de vaca de Galicia y norte de Portugal, 250 g

13,90€ VAT incl. (€55.60/kg)

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What you get

Cut Fillet (solomillo), one thick medallion
On the Spanish label Medallón de solomillo de vaca de Galicia y norte de Portugal, 250 g
Animal Cow (vaca, female over 48 months) from Galicia and northern Portugal. Breed not specified by the supplier.
Maturation Not matured. Short rest in the cold room, a few days, before butchering.
Pack One medallion, approx. 250 g, vacuum-packed. Listed price €13.90.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 1 person

Sear in the pan, finish in the oven

  • Out 30 minutes ahead; pat dry. A loop of kitchen string round the middle keeps its shape.
  • Cast-iron pan heated until it smokes; a few drops of oil on the meat, not in the pan.
  • Sear 2 to 3 minutes on each face without moving it, then roll it on its edge with tongs.
  • Oven at 180 °C (350 °F), 5 to 8 minutes if it stands 4 to 5 cm tall: 50–52 °C (122–126 °F) in the centre for rare, 54–57 °C (129–135 °F) for medium-rare.
  • Lean meat dries out above 60 °C (140 °F). Rest 4 minutes; salt at the table.

Cow fillet medallion: quick answers

Is the fillet matured?

No. Fillet is the most tender muscle in the animal and gains little tenderness from ageing after the first week. It also has no fat or bone to protect it, so a long maturation would dry it out. That is why we cut it fresh, after a short rest of a few days.

Is it a tournedos?

Yes, that is the French name for a thick medallion cut from the fillet. At a Spanish counter, ask for medallón de solomillo; more vocabulary in beef cuts in Spanish.

Cow fillet or yearling fillet?

Yearling (añojo) fillet is pale and mild. Cow fillet is darker red with more flavour, and still tender. The yearling beef page covers the younger animal.

Goes well with

The 30-day dry-aged cow entrecôte, the other fillet medallion, or a whole retinto cow fillet if you are feeding more.