Dry-aged Beef Tenderloin 20 days Spain 500g

🥩 Spanish 20-Day Dry-Aged Beef Tenderloin –

🇪🇸 The Spanish 20-Day Dry-Aged Tenderloin is a premium fillet cut, dedicated to lovers of fine, aged meat with a rich aroma and flavour.
It comes from Spanish-bred cattle and has undergone 20 days of dry aging, a process that intensifies its deliciousness and brings out the natural tenderness of the Tenderloin.
Its texture is silky, its aroma intense and full of depth, while each bite reveals a genuine fine dining experience.

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📖 What is Dry-Aged Tenderloin?
Dry aging is a natural process of preserving meat in a controlled environment of temperature and humidity.
During this process, the fillet loses moisture, concentrating its natural sugars and enzymes, resulting in a deeper, caramelized flavour and exceptional tenderness.
The Tenderloin cut is the softest part of the animal — combined with aging, it achieves new heights of flavour and aroma.

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💎 Why choose it?

• From high-quality Spanish farms

• Aging: 20-day Dry Aged

• Cut: Tenderloin (fillet) – the softest part of the animal

• Texture: Extremely tender, silky, with fine fat marbling

• Flavour: Rich, 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 aggressively 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” flavour — do not overcook it.
Pair it with flake salt and a little truffle butter for the ultimate gourmet experience.

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🍷 Pairings & Serving

• Wine: Tempranillo, Cabernet Sauvignon or Rioja

• Accompaniments: Celeriac puree, roasted 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, with strict quality procedures.
The 20-day dry aging takes place in a chamber with controlled temperature and humidity, to achieve the perfect result in aroma, flavour 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 Breed

• 💎 Tenderloin Dry Aged 20 Days

• 🏆 ISO 22000 | HACCP Certified

• 🌿 Hormone-Free & Preservative-Free

• 🚚 Nationwide Delivery

• 📦 Vacuum Packaging for quality preservation

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❓ Frequently Asked Questions

What is the difference between dry-aged and fresh cut?
Dry aging imparts a more intense, "nutty" flavour and a softer texture compared to fresh meat.

How many days of aging are ideal?
20 days is the ideal point for a balance between flavour and tenderness.

How should it be stored?
In the refrigerator (0–4°C) for up to 3 days or in the freezer 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, aged fillet with rich flavour and wonderful texture — for those who appreciate truly exquisite meat.

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

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