Tenderloin Premium semi-dry-aged
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The most tender cut from Europe's finest cattle breeds
Tenderloin is renowned as the most tender cut of beef. For this Premium Tenderloin, Gustor takes things one step further.
We exclusively select tenderloins from prestigious breeds such as Rubia Gallega Roxa Douro, Holstein Premium Austria, Chianina di Toscana and Simmenthal Premium.
Before cutting, the meat undergoes a carefully controlled semi-dry-aged maturation process, allowing the flavors to develop while preserving the extraordinary tenderness that makes tenderloin famous.
The result is a cut that combines exceptional tenderness with a noticeably richer and more refined beef flavor.
Where tenderness meets character
Traditional tenderloin is appreciated for its softness, but often lacks the depth of flavor found in more robust cuts.
Thanks to premium cattle genetics and semi-dry-aged maturation, this tenderloin offers both remarkable tenderness and a more concentrated, sophisticated flavor profile.
🥩 Semi-dry-aged matured
🥩 Selected premium cattle breeds
🥩 Rubia Gallega, Holstein, Chianina and Simmenthal
🥩 Exceptionally tender
🥩 Refined beef flavor
🥩 Perfect for BBQ, oven and kamado
🥩 Ideal for festive occasions
🥩 Freshly cut and vacuum packed
🥩 No preservatives
🥩 No protective gas
Country of Origin
Depending on availability, this tenderloin is sourced from Rubia Gallega cattle from Spain, Holstein cattle from Austria, Chianina cattle from Tuscany or Simmenthal cattle from Central Europe.
Each breed is internationally recognized for its exceptional beef quality and distinctive flavor profile.
FAQ
What does semi-dry-aged mean?
Semi-dry-aging is a controlled maturation process that enhances flavor development while maintaining the exceptional tenderness of the tenderloin.
Which breed will I receive?
Depending on availability, your tenderloin will come from Rubia Gallega, Holstein Premium Austria, Chianina di Toscana or Simmenthal Premium cattle.
Why is this tenderloin more flavorful than a standard tenderloin?
The combination of premium cattle genetics and semi-dry-aged maturation creates a richer and more complex flavor profile.
preparation
🔥 RECIPE – 1 KG WHOLE BEEF TENDERLOIN ON THE BBQ OR KAMADO
(approximately 30 cm long and 6 cm thick)
Ingredients
- 1 kg Premium Beef Tenderloin
- Coarse sea salt
- Freshly ground black pepper
- 50 g butter
Step 1 – Preparation
- Remove the tenderloin from the refrigerator at least 1 hour before cooking.
- Pat dry with kitchen paper.
- Season generously with coarse sea salt.
- Allow the meat to reach room temperature.
Step 2 – Indirect cooking
- Preheat the BBQ or kamado to 110°C.
- Place the whole tenderloin on the indirect side of the grill.
- Cook slowly until the internal temperature reaches 46°C.
For a 1 kg tenderloin, this typically takes between 45 and 60 minutes.
Step 3 – Searing
- Remove the meat from the BBQ.
- Increase the temperature to 250–300°C.
- Sear all sides for approximately 1 minute each.
- Create a beautiful golden-brown crust.
Step 4 – Resting
- Rest the meat for 10 minutes under loosely tented foil.
- Slice into medallions approximately 2 cm thick.
Recommended temperatures
- Rare: 50°C
- Medium Rare: 52–54°C
- Medium: 56°C
Recommended: 52–54°C.
🔥 RECIPE – 1 KG WHOLE BEEF TENDERLOIN IN THE OVEN
Ingredients
- 1 kg Premium Beef Tenderloin
- Coarse sea salt
- Freshly ground black pepper
- 50 g butter
Step 1 – Preparation
- Preheat the oven to 100°C.
- Remove the tenderloin from the refrigerator 1 hour beforehand.
- Season generously with salt.
Step 2 – Oven cooking
- Place the tenderloin on a wire rack above a roasting tray.
- Roast until the core temperature reaches 46°C.
Allow approximately 50 to 70 minutes.
Step 3 – Final sear
- Heat a cast-iron skillet until extremely hot.
- Melt the butter.
- Sear all sides for approximately 1 minute each.
- Continuously baste the meat with the melted butter.
Step 4 – Resting
Allow the meat to rest for 10 minutes before slicing.
