20-day dry-aged beef tenderloin, Spain, 500 g

🥩 20-Day Spanish Dry-Aged Beef Tenderloin –

🇪🇸 20-Day Spanish Dry-Aged Tenderloin is a premium tenderloin cut, for lovers of fine, aged meat with a rich aroma and flavor.
It comes from Spanish-raised cattle and has undergone 20 days of dry aging, a process that intensifies its flavor and brings out the tenderloin’s natural tenderness.
Its texture is silky, its aroma intense and full-bodied, and every bite reveals a genuine fine dining experience.

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📖 What Is Dry Aged Tenderloin
Dry aging is a natural process for preserving meat in a controlled environment with regulated temperature and humidity.
During aging, the tenderloin loses moisture and concentrates its natural sugars and enzymes, developing a deeper, caramelized flavor and exceptional tenderness.
Η κοπή Tenderloin είναι το πιο μαλακό σημείο του ζώου — συνδυασμένο με ωρίμανση, απογειώνεται γευστικά και αρωματικά.

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💎 Why Choose It

• From high-quality Spanish farms

• Aging: Dry Aged for 20 days

• Cut: Tenderloin – the animal’s most tender cut

• Texture: Exceptionally tender and silky, with fine marbling

• Flavor: Rich and full-bodied, with notes of nuts & butter

• Ideal for: Grill, pan, sous vide or oven

• Certifications: ISO 22000 | HACCP Certified

• Distribution: Siakos.gr – Dry Aged Collection

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🔥 Cooking Instructions

• Grill / BBQ: 2–3 minutes per side (medium rare)

• Pan / Cast Iron: Sear over high heat with a little butter, thyme & garlic

• Sous Vide: 54°C for 45 minutes, then sear for 20’’

• Oven: 180°C for 15 minutes with olive oil & rosemary

💡 Chef’s tip:
Dry-aged fillet has a more “concentrated” flavor — don’t overcook it.
Pair it with flaky salt and a little truffle butter for the ultimate gourmet experience.

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🍷 Pairings & Serving

• Wine: Tempranillo, Cabernet Sauvignon, or Rioja

• Sides: Celeriac purée, grilled vegetables, sautéed mushrooms

• Sauces: Red wine jus, peppercorn sauce, or beurre noisette

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🌿 Origin
It comes from Spanish cattle, raised on controlled farms under strict quality procedures.
20-day dry aging takes place in a chamber with controlled temperature and humidity to achieve the perfect aroma, flavor, and texture.

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💪 Nutritional value (100g)

• Calories: 245 kcal

• Protein: 27 g

• Fat: 16 g

• Carbohydrates: 0 g

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📜 Certifications & Guarantees

• 🇪🇸 Spanish-raised

• 💎 Tenderloin Dry Aged 20 Days

• 🏆 ISO 22000 | HACCP Certified

• 🌿 Hormone- & Preservative-Free

• 🚚 Delivery throughout Greece

• 📦 Vacuum packaging to preserve quality

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❓ Frequently Asked Questions

How does dry aging differ from fresh-cut meat?
Dry aging produces a more intense, “nutty” flavor and a more tender texture than fresh-cut meat.

How many days of aging are ideal?
20 days is the ideal point for balancing flavor and tenderness.

How should it be stored?
Refrigerate (0–4°C) for up to 3 days or freeze for up to 12 months (-18°C).

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🏷️ Badges
🥩 Tenderloin | 🇪🇸 Dry Aged 20 Days | 💎 Premium Fillet | 🔥 Grill / Pan / Sous Vide | 🏆 Certified Quality | 🚚 Nationwide Delivery

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✨ Siakos.gr – Spanish 20-Day Dry-Aged Beef Tenderloin (1kg)
A fine, mature fillet with rich flavor and wonderful texture — for those who appreciate truly exceptional meat.

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Spanish 20-Day Dry-Aged Beef Tenderloin – premium dry-aged fillet with rich flavor & velvety texture. Ideal for the grill or pan, from Siakos.gr.

Tenderloin, Dry Aged, Spain, Beef, Premium, Fillet, HACCP, ISO 22000, Siakos.gr