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A big 500 gram block of tender beef filet from tenderloin. Perfect for a classic Wellington.
The tenderloin filet is also known as eye fillet or simply as "fillet". It is the most tender part of beef and the filet mignons are cut from the tenderloins. When it comes to the classic wellington dish it has to be the tenderloin of beef.
All you need is a sprinkle of our "Stake Spice" - for the ones who would like it more natural: Our sea salt. Find the items at the bottom of the page under related items.
Cut your own fillet mignons or prepare a real Beef Wellington! That's a preparation of the Chateaubriand coated with pâté and duxelles, which is then wrapped in puff pastry and baked in the oven.
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪