Beef Tenderloin, Chilled, Vacuum-Packed

Beef Tenderloin – Premium Tender Beef from Latvia

CEPLĪŠI M.S. Beef Tenderloin is one of the finest and most naturally tender cuts of beef. Sourced from carefully selected cattle raised in Latvia, it is characterised by fine muscle fibres, exceptional tenderness and a delicate beef flavour. Tenderloin is ideal for Filet Mignon steaks, medallions, Beef Wellington and whole-cut roasting.

Beef Tenderloin comes from the Psoas Major muscle, located along the inside of the lumbar section of the backbone.

Because this muscle performs relatively little work during the animal's life, it develops a naturally tender texture.

Unlike highly marbled cuts such as Ribeye, Tenderloin is generally leaner, with finer muscle fibres and less connective tissue.

CEPLĪŠI M.S. Beef Tenderloin is aged for at least 15 days to support tenderness and flavour development.

The product is supplied chilled and vacuum-packed, ready to be portioned into steaks or prepared whole.

Characteristics of CEPLĪŠI M.S. Beef Tenderloin

Carefully Selected Latvian Beef. Sourced from selected cattle raised in Latvia according to our quality requirements.

Aged for at Least 15 Days. Controlled ageing helps develop tenderness and flavour.

Exceptional Tenderness. Tenderloin is one of the most tender beef muscles thanks to its anatomical location and fine fibre structure.

Fine, Uniform Texture. Low connective tissue content makes it particularly suitable for steaks and medallions.

Relatively Lean Cut. Tenderloin generally contains less intramuscular fat than Ribeye and other highly marbled cuts.

Versatile Preparation. Suitable for pan-searing, grilling, Reverse Sear and roasting whole.

Why Choose Beef Tenderloin?

Tenderloin is a premium choice for those who value tenderness above all else.

Its fine muscle structure offers a delicate eating experience, including when prepared as thick-cut steaks.

Tenderloin is particularly suitable for special occasions, restaurant-quality dishes and elegant dining.

Compared with Ribeye, Tenderloin generally contains less fat and offers a more delicate, less intense flavour. It pairs beautifully with quality sauces, butter and aromatic herbs.

Culinary Uses

Filet Mignon. Thick, evenly portioned steaks cut from the central section of the tenderloin.

Beef Tenderloin Medallions. Smaller portions that can be pan-seared and served with sauce.

Beef Wellington. A classic dish featuring tenderloin wrapped with mushroom duxelles and puff pastry.

Chateaubriand. A thick central section of tenderloin, prepared whole and sliced for serving.

Grilled Beef Tenderloin. Ideal for grilling with careful control of internal temperature.

Whole Tenderloin Roast. Roast the tenderloin whole and serve sliced.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who 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.

Our beef steak cuts are aged for at least 15 days to support tenderness and flavour development.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

How to Prepare Beef Tenderloin

1. Preparation. Remove the tenderloin from its vacuum packaging and pat dry. Trim any remaining outer silverskin if necessary.

2. Portioning. Cut into steaks approximately 3–5 cm thick or prepare the tenderloin whole.

3. Seasoning. Use salt, freshly ground black pepper, garlic, thyme or rosemary.

4. Searing. Heat a frying pan with a small amount of suitable cooking oil and brown the beef on all sides.

5. Continue Cooking. For thicker steaks or a whole tenderloin, finish in the oven if necessary.

6. Monitor Internal Temperature. Use a meat thermometer to avoid overcooking.

7. Rest. Allow the meat to rest after cooking before slicing or serving.

Approximate Steak Doneness Temperatures

• Rare: 49–52°C

• Medium Rare: 53–56°C

• Medium: 57–63°C

• Medium Well: 64–67°C

• Well Done: 68°C and above

These temperatures describe culinary doneness. For whole beef cuts, a minimum internal temperature of 63°C followed by at least 3 minutes of resting is a commonly recommended food safety benchmark. Lower-temperature cooking involves additional food safety risks.

Serving Suggestions

Beef Tenderloin pairs beautifully with potato gratin, creamy mashed potatoes, grilled asparagus, sautéed mushrooms and seasonal vegetables.

Its delicate flavour can be complemented by pepper sauce, mushroom sauce, Béarnaise sauce or quality herb butter.

Product Information

Product name: Beef Tenderloin, Chilled, Vacuum-Packed.

Cut: beef loin region.

Anatomical muscle: Psoas Major.

Product type: fresh, chilled beef.

Ingredients: 100% beef.

Ageing: aged for at least 15 days.

Characteristics: exceptionally tender, relatively lean beef cut with fine muscle fibres.

Uses: Filet Mignon, medallions, Beef Wellington, Chateaubriand, grilling and whole-cut roasting.

Packaging: chilled, vacuum-packed.

Price: calculated according to actual net weight.

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

Preparation: cook before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.