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 · Retinto mature cow · Not matured · 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. We do not mature it: we cut it fresh after a short rest of a few days. 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
Whole fillet (tenderloin), retinto cow, approx. 2.3 kg

Whole fillet (tenderloin), retinto cow, approx. 2.3 kg

On the label: Solomillo de vaca retinta, 2,3 kg aprox.

Price range: 142,90€ through 152,90€ VAT incl.

In stock

Choose the weight on the Spanish product page

What you get

Cut Whole fillet of beef (US: tenderloin)
On the Spanish label Solomillo de vaca retinta, 2,3 kg aprox.
Animal Retinto mature cow (vaca, female over 48 months), province of Cádiz.
Maturation Not matured. Short rest in the cold room, a few days, before butchering.
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

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. This one is the whole fillet of a retinto cow, about 2.3 kg with its head, centre and tail, whole or portioned.

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.

What do I do with the head, centre and tail?

The head, the thick end, roasts well or gives thick medallions. The centre makes 4 cm medallions, or a 1 kg piece to roast whole or wrap for beef Wellington. The thin tail suits strips for a quick stir-fry, or chop it finely by hand for steak tartare.

How long do fillet medallions take in a pan?

Take 4 cm medallions out of the fridge 30 to 45 minutes ahead and pat them dry. Very high heat, 3 to 4 minutes a side and a few seconds on the edge. Lift them at 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare, then rest 5 minutes.

Goes well with

The same retinto cow as chuletón, T-bone, entrecôte or matured loin.