Dry Aged Beef Hip Filet

Dry Aged Beef Hip Filet – Tender Cut from the Hip

The beef hip filet is a particularly fine cut from the hip of the beef. It is characterised by its tender, fine-grained texture and comparatively lean meat. In terms of flavour, it is slightly more pronounced than classic beef tenderloin while still remaining pleasantly balanced.

Through the dry-aging process, the hip filet is given additional time to develop its characteristic flavour. During maturation, the meat loses moisture, which concentrates its taste. The result is a cut with a more intense beef flavour, a fine texture and plenty of character.

Where is the beef hip filet located?

The hip filet comes from the hip of the beef, which forms part of the hindquarter. Within the hip is a particularly tender muscle that is used less than many other muscles in the hindquarter.

This gives the hip filet the following characteristics:

• fine-grained texture
• tender bite
• relatively lean
• more pronounced flavour than classic tenderloin

This makes it an excellent choice for steaks and quick, high-temperature cooking.

Beef hip filet or beef tenderloin?

Despite its name, beef hip filet is not the same as classic beef tenderloin from the loin.

Classic tenderloin is especially mild, very fine-grained and exceptionally tender. Beef hip filet also has a fine texture but usually offers a little more bite and a more pronounced beef flavour.

For anyone looking for a tender steak with a slightly stronger beef flavour, hip filet is an excellent alternative.

Flavour and texture

Dry Aged Beef Hip Filet has a pronounced yet balanced beef flavour. The maturation process can also develop slightly nutty and savoury notes.

Its texture is fine-grained and tender, while offering slightly more character than classic tenderloin.

Ideal for

The beef hip filet is particularly well suited to:

• pan-searing
• grilling
• sous-vide cooking
• finishing with a hot sear

Thanks to its fine texture, beef hip filet does not require a long cooking time.

Preparation of Dry Aged Beef Hip Filet

Beef hip filet is ideal for searing or grilling. As the meat is relatively lean and fine-grained, it should not be cooked for too long.

Before cooking, remove the meat from the packaging and pat it dry.

Heat a pan or grill to a high temperature. Sear or grill the hip filet firmly on both sides until a nice crust has formed.

Then reduce the heat and continue cooking until the desired level of doneness is reached.

Recommended Core Temperatures

For a particularly juicy result, we recommend:

Rare: approx. 48–52 °C
Medium Rare: approx. 52–54 °C
Medium: approx. 55–57 °C
Medium Well: approx. 58–60 °C

Beef hip filet is particularly enjoyable medium rare to medium.

After cooking, allow the meat to rest for a few minutes so the juices can redistribute evenly.

Season with a little salt before serving. Pepper, herb butter or a touch of rosemary also pair very well with the meat.