Argentine Tenderloin 250g
·
Lean, tender, subtle. The cut for guests who want quality beef without the fat.
Description
Features
- ✓250g tenderloin · Argentine grass-fed
- ✓28 days dry-aged in-house
- ✓Quebracho-wood charcoal-grilled
- ✓Marbling score: ★★ of 5 — lean cut
- ✓Served with chimichurri + choice of one side
- ✓Best medium-rare; can be done medium on request
Warranty & guarantees
In-house warranty· Same-night satisfaction guarantee · we don't charge for steaks you don't enjoy
Satisfaction guarantee
Steak not cooked to your liking? Tell your server — we'll re-fire it or take it off the bill, no awkwardness.
Return policy
Private-dining deposits fully refundable up to 48h before your reservation. Inside 48h, deposit can be moved to another date within 60 days.
Pricing
250g standard
Recommended฿2,800
Single portion.
- ✓Chimichurri
- ✓Choice of one side
- ✓28-day dry-aged
180g petite
฿2,200
Smaller appetite.
- ✓Chimichurri
- ✓Choice of one side
- ✓28-day dry-aged
Trust
Team
Chef Daniel Bucher
Argentine Executive Chef
Khun Veerapong Thaveekorn
Head Sommelier
Khun Suthida Boonmee
General Manager
How it works
Source
Weekly importsGrass-fed Argentinian beef flown weekly from partner ranches in La Pampa + Buenos Aires province. Cuts inspected by Chef Daniel before they leave the airport.
Dry-age
28-45 daysFive cuts dry-aged in-house in our temperature-controlled chamber — 28 to 45 days depending on the cut. Visible from the dining room.
Grill
À la minuteCharcoal-grilled over imported quebracho wood — the same hardwood used in traditional Argentine parrilla. Open flame, no gas.
Pair
2h experienceSommelier pairs every cut from our 120+ bottle Argentine + Old World cellar. Two-hour dinner, no rushed turns.
In the press
Details
- Title
- Argentine Tenderloin 250g
- Category
- Steaks
- Tags
- steak, tenderloin, filet, dry-aged, argentine, lean, single
- Short description
- Lean, tender, subtle. The cut for guests who want quality beef without the fat.
- Long description
- 250g of Argentine grass-fed tenderloin, dry-aged 28 days for tenderness rather than aroma. Lower marbling than ribeye, more delicate flavour — the cut for guests who prefer their beef leaner. Grilled medium-rare on the quebracho parrilla, served with chimichurri and your choice of side. Often the special-occasion pick for guests who don't usually order steak.
- Features
- [object Object], [object Object], [object Object], [object Object], [object Object], [object Object]
- Gallery
- https://images.unsplash.com/photo-1607116176962-bb9ed5b5b86a?w=1200,https://images.unsplash.com/photo-1558030006-450675393462?w=1200,https://images.unsplash.com/photo-1565299624946-b28f40a0ae38?w=1200
- Location
- [object Object]
- Maps URL
- https://maps.app.goo.gl/elgaucho-sukhumvit-19-demo
- Price
- ฿2,800
- Price type
- Fixed
- Billing period
- One-time
- Price negotiable
- false
- Featured
- false
- Valid from
- 2026-06-03T15:00:53.304Z
- Valid until
- 2026-07-03T15:00:53.304Z
- CTA label
- Reserve a table
- Order URL
- https://lin.ee/elgaucho-bkk-demo
- Meta title
- Argentine Tenderloin 250g — 28-day dry-aged — El Gaucho Bangkok
- Meta description
- Lean, tender, subtle. Argentine grass-fed tenderloin, 28 days dry-aged, quebracho-grilled. For guests who want quality without the fat.
- Facebook caption
- Lean, tender, subtle. Argentine grass-fed tenderloin, 28 days dry-aged, quebracho-grilled. For guests who want quality without the fat.
- LINE caption
- Lean, tender, subtle. Argentine grass-fed tenderloin, 28 days dry-aged, quebracho-grilled. For guests who want quality without the fat.
- WhatsApp caption
- Lean, tender, subtle. Argentine grass-fed tenderloin, 28 days dry-aged, quebracho-grilled. For guests who want quality without the fat.
- LinkedIn caption
- Lean, tender, subtle. Argentine grass-fed tenderloin, 28 days dry-aged, quebracho-grilled. For guests who want quality without the fat.
- VAT rate (%)
- 7
Frequently asked questions
Why is the tenderloin less marbled?
Tenderloin (filet mignon / sirloin in some markets) is from the psoas muscle — barely used in life, so it's the most tender cut of the cow but also the least flavourful. We dry-age it 28 days to enhance what's there, but it's never going to taste like ribeye.
Best wine pairing?
Pinot Noir from Patagonia — Bodega Chacra is the classic call. Lighter-bodied wine matches the subtler flavour. Heavy Malbec overpowers the tenderloin.
Can it be done well-done?
Technically yes — we'd politely suggest a different cut. Tenderloin's only real virtue is its tenderness, which evaporates above medium. Medium-rare or medium-well is the practical limit.