Fake fillet from the Black Forest
The mock fillet is a very exciting roast cut . Even our grandmothers loved it for making sauerbraten . Because of the tendon in the middle, it requires careful preparation to create an excellent roast. The mock fillet shares only its shape with its namesake, the "beef fillet." Unlike the fillet, the mock fillet is a heavily used muscle from the shoulder .
What is fake fillet?
The false tenderloin, also known as the rump loin or rump fillet , is a cut of the beef shoulder. It's a highly stressed muscle, traversed by a strong tendon, and therefore not suitable for pan-frying. However, it is excellent for braising, for example, as a traditional sauerbraten.
Raising our cattle
All of our beef comes from our own herd and those of our partners, all of which are located near our butcher shop in the Black Forest . Our cattle are raised exclusively on our own farm's feed .
Our principle is: If the animal is well, so are the people. Short transport routes (max. 50 km) protect the livestock and the environment, and stress-free slaughter on our farm ensures the quality of the meat.
Our principle is: If the animal is well, so are the people. Short transport routes (max. 50 km) protect the livestock and the environment, and stress-free slaughter on our farm ensures the quality of the meat.
Fake fillet – perfect for sauerbraten
The false tenderloin is ideal for sauerbraten. The marinating and gentle cooking process makes the tendon tender and gelatinous. This recipe serves up to 7 people.
Sauerbraten recipe
Ingredients: 1.5 kg fake fillet, 1 onion, 5 peppercorns, 2 cloves, 1 bay leaf, 300 ml vinegar, 100 ml red wine, 250 ml broth, sauce thickener (dark), 1-2 tbsp salt, 1-2 tbsp sugar, water
- Peel the onion and cut it into slices.
- Place the mock fillet in a sealable dish, add the onion slices, peppercorns, cloves, and bay leaf. Fill with vinegar, red wine, and water until the meat is covered. Add salt and sugar.
- Leave in the refrigerator for at least 4-6 days, turning daily.
- Pat the meat dry and sear it on all sides in a hot pan with oil.
- Cover with broth and simmer over low heat. Add water regularly.
- After about 1.5 hours, check the roast. When tender, remove from the stock, thicken the gravy with a gravy thickener, and season to taste.
- Slice the sauerbraten and serve with the sauce. Suggested side dishes: potato or bread dumplings, noodles, or spaetzle.
Aus eigenem & Partner ViehbestandFalse fillet
False fillet
Schulter-Cut (Buglende) mit kräftiger Sehne – saftiges Schmorfleisch für SauerbratenRegular price
36,99 €
Sale price
36,99 €
Regular price
Unit price
24,66 €
per
kg
Tax included.
Shipping calculated at checkout.
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Fake fillet from the Black Forest
The mock fillet is a very exciting roast cut . Even our grandmothers loved it for making sauerbraten . Because of the tendon in the middle, it requires careful preparation to create an excellent roast. The mock fillet shares only its shape with its namesake, the "beef fillet." Unlike the fillet, the mock fillet is a heavily used muscle from the shoulder .
What is fake fillet?
The false tenderloin, also known as the rump loin or rump fillet , is a cut of the beef shoulder. It's a highly stressed muscle, traversed by a strong tendon, and therefore not suitable for pan-frying. However, it is excellent for braising, for example, as a traditional sauerbraten.
Raising our cattle
All of our beef comes from our own herd and those of our partners, all of which are located near our butcher shop in the Black Forest . Our cattle are raised exclusively on our own farm's feed .
Our principle is: If the animal is well, so are the people. Short transport routes (max. 50 km) protect the livestock and the environment, and stress-free slaughter on our farm ensures the quality of the meat.
Our principle is: If the animal is well, so are the people. Short transport routes (max. 50 km) protect the livestock and the environment, and stress-free slaughter on our farm ensures the quality of the meat.
Fake fillet – perfect for sauerbraten
The false tenderloin is ideal for sauerbraten. The marinating and gentle cooking process makes the tendon tender and gelatinous. This recipe serves up to 7 people.
Sauerbraten recipe
Ingredients: 1.5 kg fake fillet, 1 onion, 5 peppercorns, 2 cloves, 1 bay leaf, 300 ml vinegar, 100 ml red wine, 250 ml broth, sauce thickener (dark), 1-2 tbsp salt, 1-2 tbsp sugar, water
- Peel the onion and cut it into slices.
- Place the mock fillet in a sealable dish, add the onion slices, peppercorns, cloves, and bay leaf. Fill with vinegar, red wine, and water until the meat is covered. Add salt and sugar.
- Leave in the refrigerator for at least 4-6 days, turning daily.
- Pat the meat dry and sear it on all sides in a hot pan with oil.
- Cover with broth and simmer over low heat. Add water regularly.
- After about 1.5 hours, check the roast. When tender, remove from the stock, thicken the gravy with a gravy thickener, and season to taste.
- Slice the sauerbraten and serve with the sauce. Suggested side dishes: potato or bread dumplings, noodles, or spaetzle.
