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 a whole beef tenderloin?

A whole tenderloin can be divided into different sections. This yields various cuts 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.

Fillet steaks for quick searing

A beef tenderloin steak is typically cut from the more uniform center section of the tenderloin. Its compact shape makes it easy to cook to your 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 tenderloin. They’re ideal for classic pan-seared dishes or meals where several smaller pieces of meat are served.

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

Which beef tenderloin is right for you?

When buying beef tenderloin online, you can choose more than just 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 is 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 fillet
• Irish beef tenderloin
• Australian beef filet
• Charolais fillet
• Australian Wagyu Filet
• German Wagyu Filet
• Miyazaki-Gyu Wagyu Filet

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.

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 consider 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, it’s less about complicated recipes and more about controlled cooking. 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 cooking 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 subtle sauces. Spices should complement rather than overpower the tenderloin’s delicate flavor.

Aging, Quality, and Storage

In the Kreutzers selection, you’ll find both classic and select dry-aged beef fillets. During dry aging, 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 several stages—at the producer’s facility, upon delivery to Germany, during on-site inspections, 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 way, you can directly compare the tenderness, marbling, and flavor profiles of different cuts.