Some dinners deserve to be quiet. A hot pan, a little butter, two thick medallions of beef fillet, and a knife that slides through them like they are made of cream. No chewing, no fighting, just the softest bite of beef there is.
Beef fillet, also called tenderloin, is the most tender muscle on the animal because it barely works during its life. It is lean, fine grained and mild, which makes it the perfect canvas for butter, garlic, pepper sauce or simply good salt. We slice it into ready steaks so you can go straight from the pack to the pan.
Where Our Fillet Comes From
The tenderloin runs along the top of the calf’s back, tucked between the Rib Eye on one side and the Sirloin on the other. We clean it completely and cut it into round steak medallions. Every kilo includes pieces from the whole muscle: smaller medallions from the tail, larger ones from the head, and the perfect center cuts in between, so you have sizes for every appetite.
How to Cook Beef Fillet
Bring the medallions to room temperature and season with salt and pepper. Sear in a very hot pan for 2 to 3 minutes per side for medium rare, then baste with butter, garlic and thyme. Rest for 3 minutes. Serve with mushroom or pepper sauce and mashed potatoes, or slice the smaller tail pieces into strips for a quick stroganoff or a fillet sandwich.
Why Farm House Fillet
Our Balady calves are naturally raised on our own farm for about 400 days with zero hormones and zero chemicals. That is why our fillet tastes like beef, not like nothing. Every medallion is carefully trimmed and vacuum packed by our team with no bare hand touching it, so the kilo you pay for is pure, clean fillet.
For anniversaries, for guests you want to impress, or for the person at home who deserves the best cut on the table. This is the one.
Hosting a bigger dinner? Take the whole solo fillet and slice it yourself, or add a marbled entrecote for the guests who love fat and flavor. For a creamy weeknight dinner, keep a pack of beef stroganoff strips.
Beef Fillet FAQ
What is the difference between Fillet and Solo Fillet?
They are the same tenderloin with the same tenderness. Fillet comes sliced into ready medallions. Solo Fillet is the whole cleaned muscle, uncut, so you can roast it whole or slice it your way.
Why are the medallions different sizes?
Each kilo includes the head, center and tail of the tenderloin. The tail gives smaller pieces and the head gives larger ones, all equally tender.
What is beef fillet called in Arabic?
Beef fillet is also known as:
فيليه بقري، فيليه بلدي، ستيك فيليه، مداليون فيليه، تندرلوين
أحسن طريقة أعمل بيها ستيك فيليه في البيت؟
طاسة سخنة جدًا، ملح وفلفل، دقيقتين لتلاتة كل ناحية، وبعدين زبدة وتوم. سيبه يرتاح تلات دقايق وقدمه مع صوص مشروم. الفيليه البلدي الكندوز بتاعنا بيطلع طري جدًا.
