If you love the taste of a nice and juicy filet mignon steak, you are going to love this petite filet of beef recipe! That is because you will be enjoying a super flavorful and tender steak at nearly half of the cost!
However, many of us have never even heard of this cut of beef. Although filet mignon is a popular steak sold at butcher shops and restaurants, you may have never heard of the cut of meat that I am referring to.
Sometimes labeled as Petite Tender, Bistro Filet, or Shoulder Petite Tender this cut of beef is a small, lean cut from the front shoulder of the cow. Although their names sounds similar, the more popular filet mignon steak comes from the beef tenderloin, which is towards the back of the cow.
Unfortunately the petite filet is a relatively rare steak to find in general grocery stores. However, during the holiday season, you are more likely to find one to purchase.
The reason that this tender and lean steak is more rare to find than other cuts of meat is because it takes a butcher more time and skill to isolate and cut this small steak.
On average the filet is only about 10 inches in length and about 1-2 inches in height. If you are more of a visual learner, look for a cut of beef that is very similar in size to a pork tenderloin.
Even though they are more difficult to find, they actually cost less than many cuts of fine steak, including filet mignon. Although when cooked correctly, the meat is just, if not more, tender and flavorful as the more popular steak.
How To Cook A Petite Filet
However, to get the steak to be tender, juicy and melt in your mouth delicious you must cook it the correct way. The petite tenderloin is very lean when compared to most steaks.
It has little fat marbling and therefore can quickly become overcooked. Therefore, it is best to prepare the steak using cooking methods that will allow for the meat to become tender and not overdone and tough.
Although most chuck roasts are best cooked using a low and slow roasting method, the more tender steak filet is best when it is cooked quickly over high temperatures.
Therefore, when cooking a petite filet of beef, it is best to sear the meat and then finish it off in the oven. This will allow a nice crust to form on the outer surface and the inside will be nice and juicy.
How To Sear Steak
It is best to use a cast iron skillet whenever you sear steak. Cast iron heats up evenly providing a good sear on the entire surface of the steak.
It also can easily be transferred from the stove top and placed directly in a high heat oven. Although you could use just about any skillet to brown the surface. However, not all cookware is oven safe at higher temperatures.
And if you were thinking about transferring the meat from the skillet to a baking dish when it goes in the oven, you will be disappointed with the end result. It is important that the steak doesn’t go into a cold dish after being seared.
This drastic change of temperature will shock the meat and cause the fibers to bind. This will result in a tough and hard to chew steak.
Instead, use the simple searing method to get the perfectly cooked steak every time!
Make It A Complete Dinner For Two
You can cook the petite filet of beef with the instructions listed below. Although I have also included how to make a complete meal so that everything is ready to eat at the same time.
Because most of us will be cooking this type of steak for a special occasion, I have included how to turn it into a dinner with potatoes. Just add a salad or your favorite vegetable and dinner is ready to be enjoyed!
Petite Filet of Beef & Potatoes Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 8 baby gold or red potatoes, washed, dried and cut in half
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 pound Petite Filet of Beef
INSTRUCTIONS
Preheat oven to 425°F (220°C). Thirty minutes before you begin the recipe, take the meat out of the refrigerator and bring it to room temperature. Set it aside.
In a small roasting pan add the cut baby potatoes. *If the potatoes are super small, you don’t have to cut them in half.
Drizzle 1 tablespoon of olive oil over the potatoes. Then sprinkle 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper over top. Toss to coat.
Place the potatoes in the preheated oven. Bake for 15 minutes.
While the potatoes are baking, season the petite filet of beef. Do this by using the remaining salt and pepper to season the filet on both sides.
With 6 minutes left on the timer for the potatoes, place a medium cast iron skillet or a high heat rated, oven safe skillet over medium high heat. Add 1 tablespoon of olive oil to the pan.
Sear The Steak
Once the oil is hot sear the petite filet of beef on all sides until brown. This will take approximately 2 minutes per side. Remove the skillet from the heat. Set aside.
Once the potatoes come out of the oven, transfer the potatoes to the skillet along both sides of the beef.
Oven Baking Time
Place the skillet back in the preheated oven and bake for 12-15 minutes or until the internal temperature of the thickest section of the filet reaches 130°F (55°C) when checked with an instant read digital thermometer.
This temperature will give you medium-rare doneness in the center and medium doneness on the ends. At this time the potatoes will be cooked perfectly, being slightly crispy on the outside and fork tender on the inside.
Once the desired internal cooking temperature has been reached, remove the skillet from the oven and then immediately remove the beef from the skillet and place on a cutting board. You don’t want the meat to continue cooking from the residual heat of the pan.
Let the meat rest for 10 minutes before slicing it across the grain. Serve slices of the beef warm with the cooked potatoes and a side salad or another cooked vegetable.
If you can’t find this cut of beef, try another another of my favorite special occasion meals: New York Strip & Potatoes For Two or Filet Mignon For Two!
Enjoy! Mary
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