Beef Tenderloin Steaks (Fillet), Chilled, Vacuum-Packed

Beef Tenderloin Steaks – Exceptional Tenderness and Refined Flavour

Discover premium Beef Tenderloin Steaks from carefully selected Latvian beef – an exceptionally tender cut, perfect for classic fillet steaks and refined restaurant dishes.

Beef Tenderloin, also known as Fillet, comes from the loin section of the animal. Because this muscle performs relatively little work, it develops a fine muscle fibre structure with minimal connective tissue, making it one of the most naturally tender cuts of beef.

Unlike richer-flavoured cuts such as Ribeye, Tenderloin is prized for its delicate beef flavour, smooth texture and exceptional tenderness.

CEPLĪŠI M.S. offers Beef Tenderloin prepared in individual steak portions, making it convenient for both home cooking and professional kitchens.

Versatile Culinary Uses

Tenderloin Steak. A classic choice for pan-searing or grilling, delivering exceptional tenderness and a refined eating experience.

Filet Mignon. Thick steaks from the centre of the tenderloin are ideal for preparing classic Filet Mignon, served with butter, herbs or a carefully selected sauce.

Beef Wellington. A properly prepared whole tenderloin section is the traditional choice for Beef Wellington.

Beef Tartare and Carpaccio. Tenderloin is also a popular cut for these dishes. Only beef specifically selected, handled and verified as suitable for raw consumption should be used for such preparations.

Fine Dining. Tenderloin portions are excellent for elegant starters, warm salads and creative restaurant recipes.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who share our focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This selective approach helps us choose beef that meets the standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

Our Beef Tenderloin is wet-aged for at least 15 days under controlled conditions. The ageing process helps develop the meat's natural flavour and promotes tenderness.

How to Cook Beef Tenderloin Steak

Tenderloin steaks are excellent for pan-searing or grilling. Pat the meat dry, season lightly and sear on both sides until a golden-brown crust develops.

For thicker steaks, finish cooking gently in the oven. Butter, garlic, thyme or rosemary can enhance the delicate flavour of the beef.

Suggested internal temperatures by preferred doneness:

• Medium Rare: 54–57°C

• Medium: 60–63°C

Measure the temperature in the thickest part of the steak. Allow the meat to rest for approximately 5–7 minutes before serving.

Serve with mashed potatoes, roasted vegetables, mushroom sauce or peppercorn sauce.

Product Information

Cut: Beef Tenderloin / Fillet.

Product type: Beef Tenderloin cut into individual steak portions.

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Price: calculated according to the actual product weight.

Storage: follow the storage temperature and use-by date indicated on the packaging.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.