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Fillet · Retinto mature cow · approx. 2.3 kg
Whole Fillet of Retinto Mature Cow, approx. 2.3 kg
A whole fillet (US: tenderloin) from a retinto vaca, a cow over 48 months: the tender cut from the animal with the deep flavour. The label reads solomillo de vaca retinta. About 2.3 kg, or 9 to 11 portions of 200–250 g, sold whole or portioned.
Whole fillet (tenderloin), retinto cow, approx. 2.3 kg
On the label: Solomillo Vaca Retinta. 2.3 kg aprox.
Price range: 167,70€ through 177,11€ VAT incl.
In stock
Choose the weight on the Spanish product pageWhat you get
| Cut | Whole fillet of beef (US: tenderloin) |
|---|---|
| On the Spanish label | Solomillo vaca retinta, 2,3 kg aprox. |
| Animal | Retinto mature cow (vaca, female over 48 months), province of Cádiz. |
| Pack | One fillet of approx. 2.3 kg, vacuum-packed. Options on the product page: entero (whole) or porcionado (cut into portions); you choose on the Spanish product page. |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 9 to 11 people |
How to cook it
Treat a fillet this size as two meals: roast the even centre and cut the two ends into steaks.
- Roast: sear the centre on every side, then finish in a low oven to 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare.
- Steaks: cut them 4 cm thick, sear hard and let them finish over gentle heat.
- Past medium-rare it firms up quickly: use a thermometer.
- Rest the roast for ten minutes and carve thickly across the grain.
Whole or portioned, and other questions
Should I choose whole or portioned?
Whole for a roast, or to decide the thickness of your own steaks; portioned for pieces ready for the pan. To ask how the portions are cut, write to us in English on WhatsApp, +34 695 34 63 29.
How is it different from the yearling fillet?
Age. Yearling (añojo, 12–24 months) is mild and pale red; mature cow is darker and tastes deeper. Both are on the fillet steak page.
What would I ask for at a Spanish counter?
Ask for solomillo de vaca. Most counters only stock yearling, sold loosely as “ternera”. More vocabulary is in beef cuts in Spanish.
Goes well with
The same retinto cow as chuletón, T-bone, entrecôte or matured loin.
Chuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón Vaca Retinta - MAS VENDIDO57,90€ VAT incl.Add to basketT-bone steak, retinto cow
T-Bone Vaca Retinta Price range: 48,40€ through 50,60€ VAT incl.Choose weight2 retinto cow entrecôte steaks, 650 g
2 Entrecot Vaca Retinta 650 gr (Más vendido)30,90€ VAT incl.Add to basketRetinto cow loin, dry-aged 30+ days (without fillet)
Lomo de vaca retinta madurado sin solomillo + 30 días Price range: 47,30€ through 49,50€ VAT incl.Choose weight
