Buy beef tenderloin online

Beef tenderloin: exceptionally tender and finely grained

Anyone looking to buy beef tenderloin is choosing one of the most tender cuts of beef. Also known as the tenderloin, this cut is located in the inner loin region and is used relatively little by the animal. As a result, the meat has a fine grain and very little connective tissue.

Beef tenderloin is also relatively lean. However, the flavor and texture vary depending on the breed of cattle, origin, marbling, and aging.

At Kreutzers, you’ll find Simmental beef tenderloin as well as beef tenderloin from Ireland, Australia, New Zealand, and other countries of origin, along with heavily marbled Wagyu varieties.

Fillet steak, medallion, or whole beef tenderloin?

A whole tenderloin can be divided into different sections. This yields various cuts suitable for the skillet, grill, or oven. BLOCK HOUSE and Don Carne also distinguish between the tenderloin head, middle cut, and tenderloin tip—or the tenderloin steaks and medallions cut from them.

Cut	Characteristics	Suitable for
Fillet steak	Thick slice from the uniform fillet section	Skillet, grill
Medallion	Small, round filet cut	Quick-fry, set meal
Chateaubriand	A substantial cut from the thicker part of the fillet	whole, for several servings
Filet tips	narrower end cuts	Stir-fry, fondue, wok
Whole beef fillet	Can be portioned flexibly	Oven, grill, your own filet steaks

Filet steaks for quick searing

A beef tenderloin steak is typically cut from the more uniform center portion of the tenderloin. Its compact shape makes it easy to cook to the desired doneness.

For rich, caramelized flavors, use a well-preheated skillet or a hot grill. Since filet contains little fat, you should monitor the cooking process very closely.

You’ll find even more varieties of steak cuts in the Steaks category.

Medallions and Filet Tips

Medallions are smaller, round-cut portions of the filet. They’re ideal for classic pan-seared dishes or meals featuring several smaller cuts of meat.

Fillet tips, on the other hand, come from the narrower end of the cut. They have a similarly fine grain, but due to their shape, they’re less suitable for evenly cut steaks. Instead, they can be used to make filet strips, stir-fry, or fondue meat, for example.

Which beef tenderloin is right for you?

When buying beef tenderloin online, you can do more than just choose the weight. The breed and origin also influence the character of the meat.

A classic filet is characterized above all by its tenderness. In more heavily marbled cattle, such as Wagyu, there’s a higher proportion of intramuscular fat. This results in a different mouthfeel than that of a particularly lean filet.

In the current Kreutzers selection, you’ll find, among other things:

• Simmental beef tenderloin
• US beef tenderloin
• Irish beef tenderloin
• Australian beef filet
• Charolais fillet
• Australian Wagyu Filet
• German Wagyu Filet
• Miyazaki-Gyu Wagyu fillet

The availability of individual varieties is subject to change.

If you’re looking for Japanese beef with more marbling, you can also try Miyazaki Wagyu. You’ll find a wider selection of different cuts under Beef.

Beef Filet or Entrecôte?

Both cuts are classic steaks, but they differ significantly.

Beef Filet	Entrecôte
particularly fine-grained	more marbled
relatively lean	higher fat content
very tender texture	More robust steak character
more subtle meat flavor	Fat marbling and pronounced juiciness

The filet is therefore particularly well-suited for those who prefer tenderness and a fine meat texture. On the other hand, those specifically looking for more marbling and fat may want to check out entrecôte steaks. Competitors also distinguish the filet from the entrecôte and ribeye based on its finer, leaner texture.

How to Cook Beef Fillet Properly

With filet, controlled cooking is more important than complicated recipes. Due to its low fat content, the meat can dry out more quickly than a heavily marbled cut if cooked over high heat for too long.

For a filet steak, you can follow these steps:

1. Pat the meat dry before cooking.
2. Preheat the pan or grill thoroughly.
3. Sear the filet steak vigorously on both sides.
4. Depending on the thickness, finish cooking over moderate heat.
5. Check the doneness with a meat thermometer if possible.
6. Let it rest briefly before slicing.

Sous-vide cooking or baking a larger piece of filet in the oven are also options. BLOCK HOUSE and Don Carne also recommend a combination of searing and controlled cooking, or the use of a meat thermometer.

Beef tenderloin pairs well with classic sides such as potatoes, green vegetables, salads, and mild sauces. Spices should complement rather than overpower the tenderloin’s delicate flavor.

Aging, Quality, and Storage

In the Kreutzers assortment, you’ll find both classic and select dry-aged beef tenderloins. During dry aging, the meat loses moisture and thus develops a different aging aroma than vacuum-aged “wet-aged” beef.

Kreutzers works with personally selected breeders and producers and inspects the product at multiple stages—at the producer’s facility, upon delivery to Germany, during on-site inspection, and before shipping. According to the company, animal welfare and feeding practices are also among the criteria used when selecting partners.

Individual beef tenderloin products can also be offered as “TKF” (deep-frozen fresh). In this process, Kreutzers flash-freezes surplus cuts before they reach their best-by date to utilize as much of the slaughtered animal as possible. Product labeling and packaging always determine specific storage conditions and shelf life.

Order Beef Tenderloin Online

Whether it’s a classic filet steak, a whole tenderloin, or a heavily marbled Wagyu filet: At Kreutzers, you can order beef tenderloin online and choose from a variety of weights, breeds, and origins.

For a wider selection of steaks, it’s also worth checking out our roast beef or the entire “Steaks” category. This allows you to directly compare the tenderness, marbling, and flavor profile of different cuts.