Simmental Beef Fillet – Tender Fillet from Fleckvieh Cattle
The Simmental beef tenderloin is one of the finest cuts of beef: a long, finely grained muscle with very little connective tissue that remains exceptionally tender when pan-seared, roasted in the oven, or cooked sous-vide. At Kreutzers, you can get Simmental beef tenderloin in several sizes, ranging from a 200-gram piece for a single tenderloin steak to a 2-kilogram piece for roasts and larger gatherings.
Simmental is a traditional breed of cattle that originally hails from the Simmental valley in the Bernese Oberland. In Germany, it is primarily known as Fleckvieh. As a classic dual-purpose breed, it is raised for both milk and meat. The degree of marbling in the filet can vary depending on the animal and the cut.
What makes beef tenderloin so special?
The filet is located in the rear back region on the inner side of the lumbar vertebrae. Regionally, it is also called “Lende,” “Lendenbraten,” or “Mürbebraten”; in Austria, “Lungenbraten”; and in English, “tenderloin.” Since this muscle is hardly ever used, it is particularly tender. At the same time, it makes up only a small portion of the entire animal, which explains its higher price compared to other cuts.
A whole tenderloin can be roughly divided into three sections:
| Section | Characteristics | Typical Uses |
| Fillet Head | Thick end, irregularly shaped | Fillet steaks, medallions, fondue |
| Middle cut | Even thickness | Chateaubriand, filet steaks, filet Wellington |
| Tip of the fillet | Tapered | Sliced steak, stroganoff, pan-fried dishes |
Which size is right for your occasion?
- 200 g: one filet steak for one person
- 800 g center cut: uniform thickness, making it ideal for Chateaubriand, filet Wellington, or several filet steaks of equal size
- 1,000 g and 2,000 g: for roasting whole, multiple steaks, or larger gatherings—depending on your needs, you can cut the meat yourself into steaks, medallions, and sliced steak
With the center cut, the uniform cross-section offers a practical advantage: All steaks are roughly the same thickness and reach their desired doneness at the same time.
How to Properly Prepare Simmental Beef Fillet
For filet steaks, take the meat out of the refrigerator well in advance, pat it dry, and sear it vigorously on all sides in a very hot pan or on the grill. Then let it finish cooking over indirect heat or in the oven at a moderate temperature.
For a whole beef tenderloin, reverse cooking is ideal: First, cook the tenderloin evenly at a low oven temperature until it’s just shy of the desired internal temperature, then sear it at high heat only at the very end. The tenderloin also cooks very evenly using the sous-vide method.
Since cooking time depends on thickness, weight, starting temperature, and heat source, it’s best to rely on a meat thermometer rather than a clock. The following are general guidelines for internal temperature:
- Rare: approx. 48–52 °C
- Medium rare: approx. 54–56 °C
- Medium: approx. 57–60 °C
Let the filet rest for a few minutes after cooking—the internal temperature will usually rise slightly during this time. Serve with a robust red wine jus or Béarnaise sauce from our Sauces & Broths selection, as well as coarse salt and freshly ground pepper from our selection of spices. You’ll find ideas for Filet Wellington and other dishes in our recipes.
Buy Simmental Beef Fillet Online
Whether it’s a single filet steak, a uniform center cut for Chateaubriand, or a larger piece for a holiday roast: the Simmental beef filet can be portioned flexibly and prepared in a variety of ways. If you’d like to compare filets from different breeds and origins, you’ll find additional varieties in our selection of beef filets. Other cuts for the skillet and grill are available in our steak section.
Frequently Asked Questions About Simmental Beef Filet
Is Simmental the same as Fleckvieh?
The German Fleckvieh breed traces its origins back to the Simmental cattle from Switzerland. In German-speaking countries, both terms are often used interchangeably; internationally, however, the terms “Simmental” or “Simmentaler” are generally used.
Is Chateaubriand the same as beef tenderloin?
Not quite. Chateaubriand is a particularly thick steak from the center cut of the tenderloin, which is usually cooked whole for two people and then sliced. With the 800-g center cut, you can slice it yourself.
How much beef tenderloin should you plan per person?
As a main course, you’ll usually plan on about 150 to 250 g per person, depending on the side dishes. For multi-course meals or hearty side dishes, the smaller amount is often sufficient.
Do I need to trim the tenderloin before roasting?
If there is any silver skin or fat still attached, you should remove it with a sharp knife. The silver skin shrinks during roasting and can distort the shape of the meat.
How should I store the beef tenderloin after delivery?
Store the fillet unopened in the refrigerator and note the date on the packaging. You can find more information on our shelf life page.
