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

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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.

Fillet · Retinto × Limousin · approx. 2.5 kg

Whole Beef Fillet, Retinto × Limousin, approx. 2.5 kg

A whole fillet of beef (US: tenderloin) from a cross of retinto cattle from Cádiz with Limousin, labelled solomillo de vacuno mayor. We do not mature it: we cut it fresh after a short rest of a few days. One piece of about 2.5 kg at a fixed price: a roast for ten at 200–250 g each.

Raw beef fillet, whole pieces and thick medallions, on dark slate with peppercorns and dried chillies
Whole fillet (tenderloin), retinto × Limousin, approx. 2.5 kg

Whole fillet (tenderloin), retinto × Limousin, approx. 2.5 kg

On the label: Solomillo de vacuno mayor retinto-limousine, 2,5 kg aprox.

139,90€ VAT incl. (€55.96/kg)

In stock

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What you get

Cut Whole fillet of beef (US: tenderloin), in one piece
On the Spanish label Solomillo de vacuno mayor Retinto-Limousine, 2,5 kg aprox.
Animal Adult beef (vacuno mayor on the label), a cross of retinto from Cádiz and Limousin. The shop gives no exact age.
Maturation Not matured. Short rest in the cold room, a few days, before butchering.
Pack One whole fillet, vacuum-packed, listed at approx. 2.5 kg; pieces weigh over 2 kg. Listed price €139.90 per piece.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 10 to 12 people
Hands trimming a whole raw beef fillet on a dark wooden board, with cut pieces beside it

How to cook it

  • Take it out of the fridge an hour ahead.
  • Fold the thin tail underneath and tie the fillet with string, so that it has one thickness from end to end.
  • Brown it all over on high heat, then turn the heat down: a low oven brings it to 54–57 °C (129–135 °F) for medium-rare.
  • Fillet has no fat cover to protect it, so check the temperature early.
  • Rest it for ten to fifteen minutes and carve slices a finger thick.
  • Mushroom, red wine, romesco or blue cheese sauce all suit it.

Before you order a fillet this size

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.

Does every piece weigh exactly 2.5 kg?

No. The weight is approximate; the shop lists pieces of over 2 kg. The price is per piece, not per kilo.

Can I have it for December?

Yes. The first dispatch leaves on 2 December; for December we recommend the dispatch of Wednesday 16, arriving on Thursday 17. The last one is Wednesday 23 for Thursday 24 before 13:00, with no margin for a second attempt. See December meat delivery.

Will it work for beef Wellington?

Yes. Use the even centre section and cut the head and tail into steaks for another day. Other oven cuts are on the roast beef joints page.

Goes well with

Two other whole fillets to compare, and two smaller centrepieces.