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 steak · Galician and Portuguese breeds · Not matured · 250 g

Fillet Steak Medallion from Galician and Portuguese Breeds, 250 g

A thick fillet steak (US: filet mignon) is a medallón de solomillo on a Spanish label. This one, about 250 g, is from adult beef cattle (vacuno mayor) of Galician and Portuguese breeds, from Galicia and northern Portugal: lean, and deeper in colour than young-animal fillet. We do not mature it: we cut it fresh after a short rest of a few days. One medallion, one portion.

Fillet medallion from Galician and Portuguese breeds, 250 g

Fillet medallion from Galician and Portuguese breeds, 250 g

On the label: Medallón de solomillo de razas gallegas y portuguesas, 250 g

19,90€ VAT incl. (€79.60/kg)

In stock

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What you get

Cut Fillet (solomillo), one thick medallion
On the Spanish label Medallón de solomillo de razas gallegas y portuguesas, 250 g
Animal Adult beef cattle (vacuno mayor) of Galician and Portuguese breeds, from Galicia and northern Portugal. Age not stated 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 €19.90.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 1 person

Over charcoal

  • Out for 30 minutes, dried, with string tied round the middle so it holds together on the grill.
  • Brush the meat lightly with oil just before it goes on the grill.
  • 3 minutes a face over strong embers, then move it to the cooler part of the grill.
  • Lift it off at 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare. Being lean, keep it under 60 °C (140 °F).
  • Let it sit 4 minutes, snip the string, serve whole with flaky salt.

Before you buy the fillet medallion

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 the same as filet mignon?

Broadly, yes: filet mignon is the US name for a steak from the fillet (tenderloin). The Spanish word for the muscle is solomillo. Other names are on the fillet steak page.

How is it different from your cow fillet medallion?

Same weight, same region, and neither is matured. The other is cow (vaca, a female over 48 months), breed not specified; this one is adult cattle of Galician and Portuguese breeds, age not stated.

How many for a dinner for four?

Four, one each. Each is vacuum-packed separately, so any you do not cook can be frozen on arrival.

Goes well with

Two dry-aged cuts from the same breeds, sirloin entrecôte and chuletón, plus the cow fillet medallion to compare.