PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

Message us 0,00€

Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December 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.

Thin frying steaks · retinto yearling beef · 1 kg tray

Retinto Yearling Beef Steaks (Filetes), Thin-Cut, 1 kg Tray

In Spain a filete is not fillet steak (that is solomillo). It is a thin slice of lean beef for the frying pan, the everyday steak of Spanish home cooking. These are cut from the thick flank (babilla), rump (cadera) and topside (tapa) of retinto yearling beef. One tray holds approx. 1 kg and costs €26.90, enough for four or five.

Thin raw retinto beef steaks fanned out on a white background
Retinto yearling beef steaks (filetes)

Retinto yearling beef steaks (filetes)

On the label: Filete Añojo Retinto

26,90€ VAT incl.

In stock

Add to basket

What you get

Cut Thin frying steaks from thick flank, rump and topside
On the Spanish label Filete Añojo Retinto
Animal Retinto yearling beef (añojo, 12–24 months) from the province of Cádiz
Pack One tray of approx. 1 kg, vacuum-packed
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 4 to 5 at 200–250 g per person
Grilled beef steak with a seared crust next to sautéed leeks on a patterned plate

How to cook it

  • Take the steaks out a quarter of an hour ahead and pat them dry. Wet meat steams.
  • Get a heavy pan or plancha properly hot, add a film of olive oil and sear about a minute per side, two or three steaks at a time.
  • Coarse salt and little else. A thermometer is no use on meat this thin: take them off while the middle is still pink.
  • Breaded, empanado: flour, beaten egg, breadcrumbs, shallow-fried until golden. Good cold in a sandwich the next day.

Filetes: what they are and are not

Is filete the Spanish for fillet?

No, and it catches many people out. Fillet is solomillo; see fillet steak in Spain. Filete just means a thin slice of meat.

Can I have these rare, like a thick steak?

Not really; they are cut thin for fast frying. For a thick steak, look at ribeye and entrecot.

Will they do for beef olives?

They are not cut for that and may be too small to roll. For large thin slices, take the 1 kg tray of thin-sliced topside on the roast beef joints page, or slice a whole topside yourself; its card is below.

Goes well with

More weekday cooking from the same yearling beef, and a chuletón for the weekend.