"This Irish beef tenderloin is remarkably tender, offering a melt-in-the-mouth texture and subtle, herbaceous notes for lovers of premium meats."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
Sourced from the finest farms in Ireland, this beef tenderloin stands out for its absolute tenderness and an exceptionally fine grain. Barely used by the animal, this muscle offers a melting, almost buttery mouthfeel, complemented by the herbaceous notes typical of Irish pastures.
At Allaert Meat, we hand-select and trim every piece to guarantee a clean cut, completely free of silverskin, and ready to be seared. To preserve its juiciness, I recommend a quick pan-sear in foaming butter, followed by a few minutes of resting under a sheet of aluminum foil. Serve it blue or rare, simply enhanced with a pinch of fleur de sel and a twist of black pepper.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Selected livestock
Beef selected for its flavor and texture
We prioritize animals from carefully managed farms, raised on a controlled diet with respect for their natural growth cycle. This yields beautifully marbled, consistent, and flavorful meat that retains its tenderness when cooked. Each cut is selected for its reliable quality, texture, and authentic beef flavor.
Everything you need to know before you buy
FAQ about Beef Tenderloin (Ireland) | 2500 g
What characterizes Irish beef tenderloin?
Irish cattle benefit from rich pastures and a damp climate that is ideal for grass growth. This gives the tenderloin, already naturally the most tender muscle of the beef, a buttery texture and a very subtle herbaceous flavor—less pronounced than a ribeye, but of great delicacy.
How should you prepare this tenderloin before cooking?
Always take your meat out of the refrigerator at least 30 minutes before cooking. This allows the fibers to relax at room temperature and prevents a thermal shock in the pan. This guarantees a tender, juicy center and an even cook.
What is the best way to cook beef tenderloin?
This very lean cut of meat does not tolerate overcooking. I recommend searing it over high heat in a mixture of oil and butter to create a beautiful caramelized crust thanks to the Maillard reaction. Then, serve it 'blue' or 'rare'.
Why is it crucial to let the meat rest after cooking?
Resting is an essential technical step. By letting the meat rest under aluminum foil for 5 to 10 minutes after cooking, the juices that have concentrated in the center due to the heat will redistribute evenly throughout all the fibers. This ensures your tenderloin is perfectly juicy when sliced.
Should you salt the meat before or after cooking?
As a butcher, I advise you to salt the cut generously just before placing it in the pan. The salt helps to form the crust. On the other hand, save the pepper for the end of the cooking process to prevent it from burning in the pan and developing an unpleasant bitter taste.
Does beef tenderloin contain a lot of fat?
No, it is one of the leanest cuts of beef. Unlike a bone-in ribeye or an entrecôte, the tenderloin has virtually no intramuscular fat, also known as marbling. Its gastronomic value lies entirely in its extreme tenderness and the fine grain of the meat.
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