ORGANIC dry-aged beef fillet steak

Organic beef fillet steak - Sustainable enjoyment of the highest quality

The beef fillet is one of the finest cuts of beef
and impresses with its exceptional tenderness. In organic quality, it offers not only first-class taste, but also a lasting enjoyment experience.
While new special cuts are becoming increasingly popular, the fillet remains a timeless classic among steak cuts.

The term “filet” comes from French and means “thin thread”, which refers to the narrow, elongated shape of this muscle. In Germany it is also known as Lende, while in the USA it is called tenderloin.

Special features & cut

Our organic beef fillet comes from sustainable farming, where the animals are kept in a species-appropriate manner and provided with natural food.
Since this muscle comes from the loin of the cow and is hardly used,
The fillet is particularly tender, fine-grained and lean. This first-class structure makes it ideal for preparation as a quick fry – a treat for everyone, who value quality and sustainability.

Organic control body: DE-ÖKO-003

Best before: 6 months at -18 degrees

Allergens: None

Origin / Slaughtering / Cutting / Packaging

DE / DE / DE / DE

Preparation of the beef fillet steak

Although beef fillet is among the kings class in preparation, it's really not that difficult. The key to the fillet – as with most steaks – is the core temperature. For beef fillet, this should not exceed 60 degrees, but rather 55 degrees. The fillet should be well seared from all sides. and then grilled. Finally bring it to the desired core temperature in the indirect cooking area or oven. Only when serving should the meat be cut into slices.

Preparation in the oven:

Let the fillet steak rest at approximately 120 degrees Celsius. The core temperature should not exceed 60 degrees Celsius, otherwise it will become too dry.

Preparation in the pan:

Fry well on all sides in a little butter and olive oil without seasoning.

Preparation on the grill:

Grill the beef fillet steak directly over the heat and then let it cook in the indirect area until the desired core temperature is reached

AsPrepare filet mignon:

The classic par excellence, however, is the preparation as Filet Mignon. For this purpose, thick steaks cuts are wrapped in a strip of bacon. The thicker the steaks are cut, the easier and juicier the end result will be.

These steaks are seared on all sides in a cast iron or iron pan and can then be cooked in the oven or in the indirect area of the grill to the desired core temperature.

 Beef Wellington

Another classic is the Beef Wellington, whose name goes back to the Duke of Wellington and thus dates back to the 18th century. In this dish, the beef fillet steak is coated with chopped mushrooms and a puff pastry. Traditionally, this dish was served with a brown base sauce (demiglace) and salsify as a vegetable.

The fillet is also very suitable for Surf & Turf variants, combining meat with seafood or fish. The light flavor and tender bite of the fillet pairs perfectly with fish dishes.