The foundation for this quality lies in the combination of Argentinian origin and the Black Angus breed. For decades, Argentina has been known for extensive grazing on the vast Pampas. The animals are raised under natural conditions before undergoing their final stage of development in a controlled grain-fed finishing process. This method ensures a finer distribution of intramuscular fat and gives the filet its typical buttery flavor without compromising the characteristic leanness of the cut.

Argentinian Black Angus beef tenderloin is freshly portioned and wet-aged, meaning it's matured under vacuum for several weeks. This aging process ensures consistent tenderness, succulent results, and reliable cooking – whether you're slicing individual tenderloin steaks, preparing medallions, or serving the whole piece as a Chateaubriand. The generous 1,5 kg size makes this package ideal for families, guests, or special occasions where quality and predictability are essential.

Advantages & Features

• Origin: Argentinian Black Angus beef fillet
• Race: Black Angus with fine, even marbling
• Cutting: Beef fillet (tenderloin, psoas major)
• Feeding: Pasture-based rearing with grain-fed finishing
• Maturation: Wet-aged for consistent tenderness
• Pack size: 1.500 g, ideal for 6–8 servings
• How supplied: freshly portioned*, vacuum-packed
• Palate: mild, buttery, elegant
• How to use: Steaks, medallions, chateaubriand, sous vide

Description of taste & preparation

Argentinian Black Angus beef tenderloin impresses with its exceptional finesse. Even raw, the meat displays a uniform, light color with subtle yet clearly visible marbling. When sliced, the meat appears firm yet silky – a typical characteristic of high-quality tenderloin. Whether pan-fried or grilled, the tenderloin develops a restrained, elegant flavor that relies less on strong roasted notes and more on its natural juiciness and tenderness.

The grain-fed finishing process gives the Argentinian Black Angus beef tenderloin a pleasantly rounded, slightly buttery flavor. This differs significantly from purely grass-fed tenderloins, which are often somewhat more mineral and leaner. Here, balance is paramount: a delicate sweetness, subtle fat, and a clean finish. This is precisely why this beef tenderloin is suitable for both minimalist preparations and classic accompaniments such as pepper sauce or chimichurri.

For filet steaks, it's recommended to cut the meat into slices 3 to 5 centimeters thick. These are seared over very high heat or grilled directly to create a fine crust. Then, you cook the meat over indirect heat or in the oven until it reaches the desired internal temperature. For optimal results, let the steak rest for a few minutes after cooking so the juices redistribute evenly.

Whether served whole or prepared classically as a Chateaubriand, this fillet truly shines. Searing it all over creates a rich, roasted flavor, while the subsequent slow cooking at a low temperature ensures a consistently pink interior. Kitchen twine helps to stabilize the shape and promote even cooking. The recommended internal temperature depends on your personal preference: Rare at 48–52 °C, Medium Rare at 52–55 °C, Medium at 55–59 °C.

For maximum control, sous-vide cooking is ideal. Cooked at 54–56 °C, the fillet remains exceptionally juicy and tender. After the water bath, a brief, very hot sear is all it takes to achieve the desired Maillard reaction. Season classically with coarse salt and freshly ground black pepper. A finishing touch with butter, garlic, and fresh herbs such as thyme or rosemary enhances the elegant character of the fillet without overpowering it.

Baked potatoes, green asparagus, or lightly grilled vegetables make excellent side dishes. Drinks such as an Argentinian Malbec or a structured Cabernet Sauvignon complement the fillet harmoniously and round off the culinary experience.

Try now

If you're looking for a fillet that impresses with its tenderness, flavor, and versatility, this Black Angus beef fillet from Argentina in the Big Deal Party & Family Pack is the perfect choice. It offers you high quality in a generous quantity – ideal for special occasions, relaxed barbecues, or enjoyable family meals.

Your questions about the product and our answers

How many steaks can I realistically expect to get from 1,5 kg of fillet, and what cuts do you recommend?
A 1,5 kg beef tenderloin yields approximately six to eight steaks, depending on the desired portion size. For classic tenderloin steaks, pieces between 180 and 250 grams are recommended. The center cut is ideal for uniform medallions or tournedos, while the thicker head section is perfect for a Chateaubriand. The narrower tip can be used for filet mignon or thinner steaks. The tenderloin's consistent texture minimizes waste, making the pack particularly economical.

Is the fillet wet-aged and how does this aging process affect the quality?
Yes, this Black Angus beef tenderloin is wet-aged. The meat matures for several weeks under vacuum in its own juices. This method ensures reliable tenderness and a very succulent texture. Unlike dry aging, weight loss remains minimal, which increases the yield. The flavor of the tenderloin remains clean and elegant, without any overpowering aged aromas. Wet-aging is particularly ideal for tenderloin, as it enhances the natural fineness of the cut.

From which parts of the fillet do the pieces in the Party & Family Pack come?
The pack typically includes the entire tenderloin or evenly portioned sections from it. It contains portions from the head, the middle section, and the tip. The middle section yields particularly uniform steaks, the head is suitable for Chateaubriand or thick medallions, while the tip is somewhat narrower and well-suited for filet mignon. This selection allows you maximum flexibility when preparing and planning various dishes.