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 · Angus cow · Not matured · 2 kg

Whole Angus Cow Fillet, 2 kg (Solomillo de Vaca Angus)

A whole fillet (US: tenderloin) of Irish Angus, the breed most readers already know, labelled solomillo de vaca Angus. Vaca is the legal name for a female over 48 months, so this is fillet from a mature animal. We do not mature it: we cut it fresh after a short rest of a few days. One 2 kg piece at a fixed price: eight to ten portions.

Whole fillet (tenderloin), Angus cow, 2 kg
Whole fillet (tenderloin), Angus cow, 2 kg

Whole fillet (tenderloin), Angus cow, 2 kg

On the label: Solomillo de vaca Angus, 2 kg

115,90€ VAT incl. (€57.95/kg)

In stock

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What you get

Cut Whole fillet of beef (US: tenderloin; its steaks are filet mignon)
On the Spanish label Solomillo de vaca Angus, 2 kg
Animal Irish Angus cow, raised in Ireland; the Spanish text specifies the Aberdeen Angus breed. Vaca means a female over 48 months.
Maturation Not matured. Short rest in the cold room, a few days, before butchering.
Pack One piece of approx. 2 kg, vacuum-packed. Listed price €115.90.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 8 to 10 people, or dinner for four plus steaks for the freezer

How to cook it

These notes are for steaks on the barbecue (US: grill).

  • Cut steaks of about 4 cm from the centre and head; flatten tail pieces gently to match.
  • Set up two zones: one side very hot, the other with few coals.
  • Sear for two to three minutes a side over the hot zone, then move the steaks across and close the lid.
  • Take them off at 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare.
  • Rest for five minutes on a warm plate.

Angus fillet: practical questions

Is the Angus 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. It arrives chilled and vacuum-packed, ready to divide into head, centre and tail.

How does it differ from your retinto fillets?

Breed, origin and format. This is Irish Angus, 2 kg at one price. The retinto fillets come from Spain’s native red breed, as yearling (by weight) or mature cow (approx. 2.3 kg). The fillet steak page compares them.

How long does it keep?

Unopened, in the fridge until the use-by date on the label. To eat only part of it, portion and freeze the rest on the day it arrives.

What if the parcel arrives warm or damaged?

Send us photos on WhatsApp within 24 hours and choose a replacement on the next dispatch or a refund. The terms are under guarantee.

How do I portion a whole 2 kg fillet?

Think in three parts. The thick head end can be roasted whole for two or three people. The centre gives medallions, the filet mignon, 4 to 5 cm thick. The thin tail suits stir-fries, stroganoff or tartare, or can be flattened into steaks. In all, eight to ten portions.

Can I roast the head end in the oven?

Yes. Brown it in a hot pan for two minutes on each side, then roast at 180 °C (356 °F) for 15 to 25 minutes, depending on thickness. Take it out at 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare, and rest it ten minutes before carving.

Goes well with

More Angus: entrecôtes, the Irish Angus chuletón and the matured cow loin.