Tenderloin on the piece of Aberdeen Angus

Ossenhaas voor wellington Aberdeen Angus

WHOLE BEEF TENDERLOIN ABERDEEN ANGUS

The Aberdeen Angus beef tenderloin is one of the most tender cuts of beef you can get. Sold whole, this cut is perfect if you want to slice your own medallions, tournedos, or even a chateaubriand. You can also cook it whole for a festive meal. The meat has a fine texture, mild flavor, and is ideal for quick cooking over high heat. A classic cut, simple yet full of possibilities.

WHAT IS A BEEF TENDERLOIN?

The beef tenderloin – also known as filet mignon – is a muscle located along the inside of the animal’s back. This muscle does very little work, which is exactly why the meat is so incredibly tender. It contains very little fat, so the flavor is subtle. Because of its fine texture, it doesn’t require long cooking. A quick sear, a short rest, and it’s ready to enjoy. When cooked whole, the tenderloin stays extra juicy and gives you the freedom to slice it just the way you want.

ABERDEEN ANGUS FROM URUGUAY

This tenderloin comes from Aberdeen Angus cattle raised in Uruguay. The animals are raised naturally: they roam freely, eat a plant-based diet, and are grown without hormones or preventive antibiotics. Aberdeen Angus is known for its consistent quality and fine meat texture. It’s the kind of beef you want on your plate – honest, tender, and full of pure flavor. Buying it whole gives you total flexibility, whether you’re making a classic dish or portioning it your own way.

ORDER TENDERLOIN ONLINE?

You can easily order this whole tenderloin from The Butchery. Each piece is carefully hand-cut and neatly trimmed by our Master Butchers. We deliver it quickfrozen and vacuum-packed to ensure top quality in transit. Order before 11:00 a.m. and your order will be delivered the same evening in the Netherlands and Belgium. Prefer a different delivery time? No problem – simply choose what works best for you. Let it thaw gently, prepare it your way, and enjoy.

A Porterhouse is a tough steak that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!

Prepare Porterhouse Low and Slow (Grill & Cook Through)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to reach room temperature.
Preheat: Preheat the oven to 120°C and the pan or grill to maximum heat.
Fry or grill: Brown the meat on all sides in a large pan with butter or on the grill until fully seared and any fat edge is nice and crunchy.
Move: Transfer the meat to the preheated oven, place it in an oven dish and add the pan juices.
Time: Use the schedule below for planning; times are indicative.
Measure: Always use a meat thermometer to check the core temperature — follow the guide below.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.

Core Final Temperatures:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé / Well done: 62°C

Take into account a total preparation time of 45 minutes.

Reverse Sear Porterhouse (Cooking & Grilling)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to reach room temperature.
Preheat: Preheat the oven or BBQ to 60°C.
Cook: Bring the meat to 2°C below the target core temperature — the last 2°C will be gained during grilling.
Grill: Grill or fry the meat until browned and crispy on all sides, until the desired core temperature is reached.
Measure: Always check the core temperature with a thermometer.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season: Season the meat after grilling or before serving with salt, pepper, or your favorite rub.

Core Final Temperatures:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Rosé / Well done: 62°C (lamb)

Take into account a total preparation time of 1 hour.

Preparation Porterhouse Sous Vide

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to reach room temperature.
Preheat: Preheat the water bath so that the times below are accurate. Use a sealed vacuum bag (you can season the steaks and reseal if needed — in most cases, the original packaging is sous vide safe).
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill: Finish the steak in a pan or on the BBQ until golden brown — or use a torch. This step is for searing only; it won't further cook the meat.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Season the steak halfway through or just before serving with salt, pepper, or a rub of your choice.

Sous Vide Stick Settings for Porterhouse

Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium rare: 56°C for 3 hours

Ingredients

rundvlees 100%

Nutritional value

Type	Per 100g
Energie (kJ)	509.96
Energie (kcal)	122
Vet (g)	3.2
Verzadigd vet (g)	1.4
Koolhydraten (g)	0
Suikers (g)	0
Vezels (g)	0
Eiwitten (g)	23.2
Zout (g)	0.08

Tenderloin on the piece of Aberdeen Angus

This beef tenderloin from Aberdeen Angus cattle is perfectly suited for preparing classics such as a Beef Wellington!

Next day delivery

+ Flavour enhancers

+ 3,99 | 100 gram herb butter Toscana

+ 5,99 | 200 ml Meat Jus with Rosemary

+ 3,99 | 100 gram Butchery's seasalt flakes

+ 10,50 | 354 gram Croix Valley Original Steak Sauce & Marinade

+ Create a Surf & Turf

+ 39,99 | 2x lobstertail Canada [125 grams each]

+ 5,99 | 4x creamy cheese gratin tart [100 grams each]

+ 7,99 | 8x Haricots verts wrapped in Livar bacon

Next day delivery or select a preferred day
Starting at € 100,- FREE delivery.
Quick frozen and vacuum packed

This beef tenderloin from Aberdeen Angus cattle is perfectly suited for preparing classics such as a Beef Wellington!

Product Information

WHOLE BEEF TENDERLOIN ABERDEEN ANGUS

WHAT IS A BEEF TENDERLOIN?

ABERDEEN ANGUS FROM URUGUAY

ORDER TENDERLOIN ONLINE?

Preparation

A Porterhouse is a tough steak that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!

Prepare Porterhouse Low and Slow (Grill & Cook Through)

Take into account a total preparation time of 45 minutes.

Reverse Sear Porterhouse (Cooking & Grilling)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to reach room temperature.
Preheat: Preheat the oven or BBQ to 60°C.
Cook: Bring the meat to 2°C below the target core temperature — the last 2°C will be gained during grilling.
Grill: Grill or fry the meat until browned and crispy on all sides, until the desired core temperature is reached.
Measure: Always check the core temperature with a thermometer.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season: Season the meat after grilling or before serving with salt, pepper, or your favorite rub.

Core Final Temperatures:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Rosé / Well done: 62°C (lamb)

Take into account a total preparation time of 1 hour.

Preparation Porterhouse Sous Vide

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to reach room temperature.
Preheat: Preheat the water bath so that the times below are accurate. Use a sealed vacuum bag (you can season the steaks and reseal if needed — in most cases, the original packaging is sous vide safe).
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill: Finish the steak in a pan or on the BBQ until golden brown — or use a torch. This step is for searing only; it won't further cook the meat.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Season the steak halfway through or just before serving with salt, pepper, or a rub of your choice.