Tenderloin Rubia Gallega 200 g - ultimate tenderness with character
The tenderloin steak is the most delicate piece of beef. In the case of Rubia Gallega from TXOGITXU, it gains an additional dimension of flavor thanks to the meat coming from older cows, which naturally build its structure and aroma over the years.
This gives you a rare combination: a very soft tenderloin structure and a more distinct flavor than standard young beef. Short aging (approx. 2–4 weeks) improves tenderness and stabilizes the meat's taste.
Quick product selection
| Feature |
Information |
|---|
| Best for |
filet mignon, pan-fried steak |
| Flavor |
delicate, clean, slightly enriched |
| Structure |
very soft, fine-fibered |
| Fat content |
low |
| Preparation |
quick frying |
| For whom |
people who value meat tenderness |
| Not best for |
long frying, stewing |
Why choose this product?
- The most delicate part of beef – very soft structure
- Rubia Gallega breed – more distinct flavor than standard tenderloin
- Meat from older cows – natural depth of aroma
- Aging 2–4 weeks – improves tenderness and flavor
- 200 g portion – perfect for a single premium steak
Best culinary uses
- pan-fried filet mignon
- medium rare tenderloin steak
- briefly fried premium steak
- delicate steak for dinner
Taste, structure, and fat content
Tenderloin is meat with very low fat content, which translates to exceptional tenderness but also a higher risk of drying out.
In the case of Rubia Gallega, the taste is somewhat more complex and deeper, although it remains more subtle than in ribeye or rump. It is the ideal choice for those who value softness over fat intensity.
Nutritional values and natural ingredients
| Nutritional value |
Approximately in 100 g of raw product |
|---|
| Energy |
approx. 120–180 kcal |
| Protein |
approx. 20–23 g |
| Fat |
approx. 3–8 g |
| Carbohydrates |
0 g |
| Naturally occurring ingredients |
protein, iron, zinc, vitamin B12 |
Values are approximate and may vary depending on the specific piece, fat content, and preparation method.
How to prepare?
- Thaw in the refrigerator for 12–24 hours.
- Remove from the refrigerator 30–60 minutes before frying.
- Pat the meat dry thoroughly.
- Heat a pan or grill vigorously.
- Fry for 2–3 minutes on each side (medium rare).
- Let rest for 5 minutes.
Do not overcook – it's the most common mistake with tenderloin.
How much to order?
| Use | Approximate amount |
|---|
| Steak for 1 person | 180–220 g |
| Steak for 2 people | 2 pcs. |
| Dinner for 4 people | 4 pcs. |
How does it differ from similar products?
| Product | When to choose? | Main difference |
|---|
| Tenderloin Rubia Gallega | delicate premium steak | very soft texture |
| Ribeye | juiciness and fat | more marbled |
| New York | classic steak | firmer |
| Standard tenderloin | delicacy | less distinct taste |
Is it a good choice for children, diets, and specific needs?
- For children: can be part of the family kitchen if prepared delicately
- High protein diet: can be part of the diet
- Low carb / keto: can fit
- Carnivore: can fit as pure meat
- Premium dinner: a very good choice
Storage and packaging
Product deeply frozen. Store in the freezer. Do not refreeze after thawing.
Preparation idea: filet mignon in a pan
For: 1 person
Time: 15 minutes + thawing
Meat amount: 200 g
Ingredients:
- tenderloin steak
- salt
- pepper
- butter
Preparation:
- Remove thawed steak from the refrigerator earlier.
- Heat a pan vigorously.
- Fry for 2–3 minutes on each side.
- Add butter and baste the meat.
- Let rest before slicing.
Tip: use a thermometer – easier to maintain the ideal level of doneness.
FAQ
What is a tenderloin steak?
It is a steak from the tenderloin, the most delicate part of beef.
Is beef tenderloin the best for steak?
It is the most tender, but has less fat and flavor than ribeye.
How to cook filet mignon?
Quickly, on a very hot pan.
Is frozen steak good?
Yes, if properly thawed.
How to thaw beef tenderloin?
Slowly in the fridge for 12–24 hours.
How long to cook a 200 g tenderloin?
Usually 2–3 minutes on each side.
Is it keto-friendly?
It can be, if prepared without carb-rich sides.
Is it suitable for grilling?
Yes, but requires temperature control to avoid drying out.
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