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Valentine’s Day calls for a dinner that’s indulgent, memorable, and effortlessly impressive. And what could be more luxurious than cooking an award-winning Argentine fillet mignon in your own kitchen?
Our Black Label Argentine Fillet has won the World Steak Challenge for the world’s best fillet. Imagine enjoying the finest fillet in the world—one that many restaurants don’t even serve—without leaving your home.
We’ve already done 90% of the work for you, pre-trimming the fat and leaving just a thin layer of silver skin for you to remove if desired. This makes portioning into perfectly thick medallion steaks simple and convenient. Enjoy world-class fillet without the restaurant price tag: a single fillet mignon can cost £45–75 for 275g (£200 per kg), while we offer the whole fillet at a fraction of that price.
Why Buy a Whole Fillet?
The beef tenderloin, or fillet, is the most tender cut on the cow, running from the thick head to the narrow tail. Choosing the whole fillet gives you:
Flexibility: Portion it into steaks from the head, centre, and tail. Freeze any unused portions for later meals—Valentine’s dinner sorted, plus future steak nights!
Convenience: 90% of trimming is already done, making it easy to handle and slice.
Cost savings: Buying the full fillet is cheaper per kilo than small pre-cut steaks, giving you more steak for your money.
Premium quality: Award-winning, restaurant-quality, world’s finest steak.
How to Portion Your Fillet
Portioning a premium fillet is easier than you think:
Tail end: The narrow, tapering end. Ideal for a small roast, thick pan-fried steaks, or diced for stir-fries.
Centre-cut fillet: The most uniform section. Perfect for thick medallion steaks, a luxurious beef Wellington, or a tender roast.
Chateaubriand (Fillet Head): The Rolls-Royce of beef, prized as the most expensive steak cut in high-end steakhouses. Extremely tender, juicy, and buttery, it only needs a seasoning of high-quality salt and pepper to shine.
Tip: Slice medallion steaks roughly 2–3 cm thick for an authentic fillet mignon.
Ingredients (Serves 2)
For the fillet mignon:
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1 Black Label Argentine Fillet (Portion into 250-300g steaks)
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Freshly ground black pepper
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2 tbsp olive oil
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2 cloves garlic, lightly crushed
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Fresh rosemary or thyme
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40 g butter
Optional sides:
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Roasted baby potatoes
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Sautéed seasonal vegetables
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A glass of Luigi Bosca de Sangre Malbec or Cabernet Sauvignon
Method
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Prepare your fillet: Trim any remaining silver skin. Cut the Chateaubriand (Fillet Head) and Tail, leaving you with the centre-cut fillet. Portion into thick medallion steaks.
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Bring steaks to room temperature: Remove from the fridge 30 minutes before cooking.
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Season generously: Pat dry, rub with olive oil, then season with salt and black pepper.
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Heat the pan: Use a heavy frying pan over high heat until smoking hot.
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Sear the steaks: Cook 2–3 minutes per side for medium-rare. Add garlic, herbs, and butter in the last minute, spooning melted butter over the steaks.
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Rest: Remove from the pan and rest 5–10 minutes to retain juices.
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Serve: Plate your fillet mignon with sides and enjoy with Malbec or Cabernet Sauvignon, which perfectly complements the buttery, tender beef.
Wine Pairings
A quality steak deserves a quality wine:
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Luigi Bosca de Sangre Malbec: Deep, fruity notes balance the richness of the fillet.
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Rutini Collection Cabernet Franc: Slightly bolder tannins highlight the beef’s subtle umami and buttery texture.
Argentine wines are considered some of the best in the world, and a good Malbec completes the high-end dining experience at home.
Make It Extra Special
Dim the lights, add candles, and play soft music. Cooking together adds romance—you’ll be surprised how much fun it is to prepare a luxurious meal side by side.
Why Casa Argentina’s Whole Fillet is Perfect
- Cost-effective: Cheaper per kilo than pre-cut steaks.
- Convenient: 90% of trimming done; simple to portion into medallions.
- Flexible: Tail and head portions can be frozen for later.
- Premium quality: Tender, lean, and full of Argentine flavour.
Whether it’s your first Valentine’s together or your tenth, this luxurious Argentine fillet mignon dinner is an unforgettable way to celebrate love at home.
Happy Valentine’s Day — and happy cooking! 💘