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 over €129: free delivery and a free tray of 4 criollo sausages.
Fillet · Retinto yearling beef · Sold by weight
Whole Fillet of Retinto Yearling Beef (Solomillo de Añojo)
A whole fillet of beef (US: tenderloin), which a Spanish butcher calls solomillo. This one is retinto añojo, yearling beef of 12–24 months: mild, tender and pale red. It is sold by weight, trimmed or untrimmed; allow 200–250 g per person.
Whole fillet (tenderloin), retinto yearling beef
On the label: Solomillo de añojo retinto
Price range: 47,90€ through 50,50€ VAT incl.
In stock
Choose the weight on the Spanish product pageWhat you get
| Cut | Whole fillet of beef (US: tenderloin), in one piece |
|---|---|
| On the Spanish label | Solomillo de añojo retinto |
| Animal | Retinto yearling beef (añojo, 12–24 months), from the province of Cádiz |
| Pack | Vacuum-packed, sold by weight. Options on the product page: tradicional (untrimmed) or faenado (trimmed); you choose on the Spanish product page. |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | Allow 200–250 g per person |
Untrimmed means you remove the fat and silver skin yourself; trimmed means the butcher has done it. If you have never trimmed a fillet, choose faenado. The cut itself is explained on the fillet steak page.
How to cook it
- Cut across the grain into steaks 3–4 cm thick. Keep the thin tail for a stroganoff.
- Pat the steaks dry and sear in a very hot heavy pan, about two minutes a side, then lower the heat and add butter.
- Yearling fillet is lean: stop at medium-rare, 54–57 °C (129–135 °F), or medium, 60–63 °C (140–145 °F).
- Rest for five minutes and salt at the end.
Questions about the yearling fillet
Is this what Spanish shops sell as solomillo de ternera?
In practice, yes. By law ternera is 8–12 months and añojo 12–24, but most counters call añojo “ternera”. The legal names are listed in beef cuts in Spanish.
Can I freeze part of it?
Yes. Cut it into steaks on the day it arrives and freeze what you will not eat that week. Unopened, it keeps in the fridge until the use-by date on the label.
I find fillet a little bland. Is there a stronger one?
Yes: fillet from a mature retinto cow, darker and deeper in flavour. The three ages are compared under retinto beef.
Goes well with
More retinto yearling, plus the mature cow fillet for comparison.
Retinto yearling beef loin
Lomo de añojo Retinto Price range: 24,64€ through 34,95€ VAT incl.Choose weightChuletón (bone-in rib steak), retinto yearling beef, approx. 1 kg
Chuletón Añojo Retinto36,90€ VAT incl.Add to basketWhole fillet (tenderloin), retinto cow, approx. 2.3 kg
Solomillo Vaca Retinta. 2.3 kg aprox. Price range: 167,70€ through 177,11€ VAT incl.Choose weight
