🇪🇸 Tenderloin / 🇻🇪 Lomito de res
🇪🇸 Tenderloin / 🇻🇪 Lomito de res
🔒 Secure payment❄️ Chilled shipping (2-8 °C) with SEUR to mainland Spain, Portugal and France
🇫🇷 Shipping to France: chilled with SEUR Frío
This product travels chilled (2-8 °C). It ships Monday to Thursday and arrives in 48-72 h: usually 48 h if it leaves on the day you order, 3 days at most.
Chilled shipping: 45,99 € up to 10 kg
Heavier: 65,99 € (≤ 20 kg) · 84,99 € (≤ 30 kg) · 149,99 € (> 30 kg)
It’s per order, not per product: the exact price appears at checkout, based on the total weight.
🔒 100% secure payment with:
Couldn't load pickup availability
❄️ Ships chilled
Arrives chilled with SEUR in mainland Spain, Portugal and France. It is not shipped to the rest of Europe.
Tenderloin (Solomillo) / Lomito de res
The most noble and tender cut of beef. A long piece taken from the lower loin, practically fat-free but with exceptional juiciness and softness. The king of meats for special occasions: medallions, tournedos, Wellington or tartare.
| Muscle | Psoas major (inner loin) |
| Fat content | Very low (premium lean) |
| Tenderness | Exceptional (the most tender of the beef) |
| Best for | Medallions, tournedos, Wellington, tartare |
| Price per kg | €32.00/kg |
How to cook it
- Griddled medallions: Cut into 3-4 cm medallions. Salt and pepper. Very hot griddle with butter: 2 min per side for "medium" (60°C inside). Rest for 3 min before serving.
- Beef Wellington: Sear the whole piece for 1 min on each side. Cover with mushroom duxelles and wrap in puff pastry. Bake at 200°C for 25-30 min.
- Tournedos Rossini style: Thick medallions seared in butter, topped with griddled foie gras and a reduced red wine sauce.
- Tartare: Chop very finely with a knife. Mix with egg yolk, mustard, capers, chives, salt and pepper. Serve immediately with toast.
⚡ Butcher's tip: Tenderloin is delicate. Never overcook it — it dries out and loses its charm. Rare or medium is ideal. Take it out of the fridge 30 min beforehand so it reaches room temperature.
🍷 Wine pairing: Reserva or crianza red wine from Rioja or Ribera del Duero.
Image for illustration purposes only.
Delivery and storage
Delivery and storage
Chilled delivery with SEUR Frío, with a 2 to 8 °C cold chain all the way to your door.
- Madrid: our own home delivery (about 30 km around the shop) or collection in store.
- Mainland Spain, Portugal and France: orders go out Monday to Thursday; as a rule, anything ordered before 15:00 goes out the same day.
Delivery is calculated at checkout, based on weight and your area. This product is not shipped outside mainland Spain, Portugal and France.
Storage: keep in the fridge at 0-4 °C. Use within 3 days of receiving it or freeze it straight away.
Work out how much your delivery costs and when it arrives with the delivery calculator.
Origin and quality
Origin and quality
All our meat is personally selected at Madrid's wholesale markets. We work with trusted farmers who guarantee animal welfare and the quality of the product.
- Beef from selected breeds
- Cut fresh when you place your order
- No additives or preservatives
- Daily quality control in the shop
Recipe: Tenderloin in Pedro Ximénez Sauce
Recipe: Tenderloin in Pedro Ximénez Sauce
Serves 4 · 25 min
Ingredients:
- 1 kg beef tenderloin (Solomillo) cut into thick medallions (4 cm)
- 200 ml Pedro Ximénez wine
- 200 ml beef stock
- 1 onion, very finely chopped
- 2 garlic cloves
- 50 g butter
- Olive oil, salt, pepper
- Fresh rosemary
Method:
- Take the medallions out 30 min beforehand so they come to room temperature. Season with salt and pepper.
- Heat a pan with oil and a little butter over high heat. Sear the medallions for 2 min on each side (cooked to your liking).
- Remove them and set aside, covered with aluminium foil.
- In the same pan, soften the onion and garlic. Add the Pedro Ximénez and let it reduce for 5 min.
- Add the stock and rosemary and reduce until the sauce is glossy and thick.
- Turn off the heat and finish the sauce with the remaining butter, swirling the pan.
- Put the medallions back in the pan for 30 seconds to warm them in the sauce.
- Serve immediately with the sauce on top and a side of roast potatoes or mash.
🍷 Tenderloin (Solomillo) is the jewel of the butcher's. Its natural juiciness and tenderness make it perfect for this elegant dish. Ideal pairing: a Ribera del Duero crianza.
Returns policy
Returns policy
Because this is a fresh food product, we do not accept returns for change of mind.
Did you receive the wrong item, or one in poor condition?
- Message us on WhatsApp within the first 24 hours after delivery.
- Attach a photo of the packaging and the product.
- We arrange an immediate replacement or a full refund, no questions asked.
WhatsApp: 614 69 18 24 · We reply in under 15 minutes.
Visit us
We’re in Carabanchel
Address
Camino Viejo de Leganés 2428019 · Carabanchel · Madrid
Opening hours
Monday to Saturday · 09:00 - 21:00Sundays and holidays · 09:30 - 16:00
Shipping
Madrid, Spain and EuropeWork out yours →