rinderfilet mittelstueck rinderfilet filet vom rind - natürlich von Freyberger
Origin

Shelf life & storage

Our beef fillet middle piece is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    beef fillet center piece

    €19,50
    €108,33 /kg

    Tax included. Shipping calculated at checkout

    6 reviews
    6 reviews
    • beef fillet
    • 180g steak | 200g steak | 250g steak
    • handcrafted
    • from the Franconian heifer
    • Freyberger's Plus Guarantee
    • fabulously tender!
    variant:180g
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    beef fillet center piece

    180g

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our beef fillet middle piece is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method
      What our experts say

      Tip from our butcher Dirk

      A good beef fillet needs no show – just respect for the product and a little craftsmanship in the pan.

      Dirk
      Dirk

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      Der A-Cut schlechthin

      Unser Rinderfilet Mittelstück

      What exactly is an A-Cut? Simply put: all cuts of meat that are referred to as quick-roast meat. These include, for example, beef fillet,roast beef,Ribeyeand theBeef rumpThese cuts are the most tender. We source them exclusively from so-called heifers, i.e., female animals that have not yet calved. This beef fillet center cut is among the best cuts of meat because it contains the most exclusive muscle. A center cut is particularly tender, mild in flavor, and characterized by delicate marbling.

      Rinderfilet richtig zubereiten – so gelingt's

      For your beef fillet to be tender and juicy, it all starts with preparation. Take the fillet out of the refrigerator about 30 to 60 minutes before cooking so that it reaches room temperature – this ensures more even cooking. You should season it just before frying, traditionally with coarse salt and pepper. Sear the fillet steak in clarified butter until a strong crust forms.

      For the perfect doneness, there's no way around using a meat thermometer: around 50 degrees results in a rare outcome, about 56 degrees for medium. A meat thermometer is your best friend here. Let the fillet rest for a few minutes afterwards so that the meat juices redistribute. Whether as a whole piece like Chateaubriand or as an individual steak – with these steps, you'll get the best out of your cut of beef. You can find more options under Steak Cuts.

      Vom Weiderind auf deinen Teller

      Behind every good beef fillet is more than just a cut of beef. For us, where the meat comes from matters: We rely on animal-friendly husbandry and animals that were allowed to grow up in peace. You can taste this commitment to origin – in the tender bite and in the honest aroma that a high-quality, carefully aged piece of beef brings.

      As Metzgerei Freyberger, we practice a craft that has grown over generations. Every cut is made with the care of experts who have proven their skills in competitions. We are happy to pass on this passion – whether it's for a fillet for a special occasion or for the bold choice of unusual cuts. We believe that good meat deserves appreciation, from the stable to the pan. Fancy real rarities? Discover our Special-Cutsand find your new favorite piece.

      Auf unserem YouTube Kanal FreybergerTV finden Sie inzwischen hunderte von Videos über die verschiedensten Fleischteilstücke und deren Zubereitung. Da ist bestimmt etwas für Sie dabei, wir freuen uns wenn Sie bei uns vorbeischauen. Wir zeigen Ihnen, wie Sie Ihr Rinderfilet richtig braten - für den maximalen Fleischgenuss.

      Häufige Fragen zu Rinderfilet

      For a main course, you should calculate about 200 to 250 grams of beef fillet per person. For a multi-course menu or as a whole Chateaubriand, plan for 150 to 180 grams.

      Both terms often refer to the same cut of beef, located below the sirloin. The fillet is particularly tender and lean because this muscle is hardly used by the animal.

      For a rare result, aim for a core temperature of around 50 degrees, medium is about 56 degrees. A meat thermometer will help you hit the perfect doneness.

      Bring the meat to room temperature before cooking, then sear it in clarified butter. After cooking, let it rest for a few minutes so the meat juices remain in the fillet.

      Classic pairings include potato gratin, roasted vegetables, or green beans with bacon. For a more refined touch, combine the fillet steak with a red wine sauce or peppercorn sauce – this enhances its mild flavor.

      High-quality beef tenderloin is shipped chilled and well-insulated to preserve the meat's quality. Upon receipt, the meat should be quickly placed in the refrigerator or cooked immediately.

      Fresh, chilled beef fillet keeps for one to two days in the refrigerator. For storage, it can also be frozen in portions – this way, your piece of beef stays ready for enjoyment longer.

      That depends on taste. Beef fillet is more tender and lean, whereas a rump steak has a stronger aroma due to more marbling. For pure, refined enjoyment, opt for the fillet.