"Extremely tender and incomparably delicate, this silky-grained fillet literally melts in your mouth."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
A masterpiece of the animal, this pure veal fillet stands out with its pearly pink flesh and absolute tenderness that yields under the knife with no resistance. At Allaert Meat, we select these muscles with an exceptionally fine grain to guarantee a milky and delicate taste on the palate. Completely denervated by our artisan butchers, this very lean cut requires precise cooking to retain its natural juices. Sear it quickly in foaming butter in a cast-iron pan, then let it brown through before allowing it an essential resting time. You will thus obtain a silky meat, whose melting texture reveals all the nobility of veal.
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
Natural finesse
Natural finesse
Our selection emphasizes the delicacy of the meat and an even color, hallmarks of consistent quality. Exceptional provenance and careful rearing yield a fine grain and remarkable tenderness. The result is an elegant, light meat, perfect for precise cooking.
Everything you need to know before you buy
FAQ about Veal tenderloin | 1500 g
What is the ideal core temperature for veal tenderloin?
To maintain its juiciness and silky texture, aim for an internal temperature of 54°C to 56°C. This will result in perfectly pink meat. Above 60°C, this very lean muscle risks drying out and losing its characteristic tenderness.
Why is it crucial to let this piece rest after cooking?
Resting allows muscle fibers, contracted by heat, to relax. Let your fillet rest for 5 to 10 minutes under loose aluminum foil. The juices will distribute evenly, ensuring tender meat when cut.
How to pan-fry veal tenderloin without drying it out?
Sear the meat over high heat in a mixture of neutral oil and butter to create a beautiful caramelized crust. Then lower the heat, add a knob of fresh butter, unpeeled garlic cloves, and thyme, then continuously baste the meat with the cooking butter until it reaches the desired doneness.
Which wine pairs with the delicate flavor of veal tenderloin?
Its milky and subtle flesh calls for elegant, low-tannin red wines, such as a Burgundy Pinot Noir (Volnay or Chambolle-Musigny). An opulent white wine, such as a Meursault or a Châteauneuf-du-Pape white, will also enhance its buttery texture.
How long can I keep this pork tenderloin in the refrigerator?
In its vacuum-sealed Allaert Meat packaging, it will keep perfectly until the date indicated on the label (generally 7 to 10 days) between 0°C and 4°C. Once opened, consume within 48 hours to enjoy its optimal freshness.
Should meat be removed from the refrigerator in advance?
Absolutely. Take your veal tenderloin out at least 30 to 45 minutes before cooking. Bringing it to room temperature prevents a sudden thermal shock in the pan, which would toughen the fibers and compromise the exceptional tenderness of the cut.
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