Are you a steak lover looking to try something new?
Have you heard of the petite tender beef filet?
This small, lean cut from the shoulder of the cow may not be as well-known as its more popular counterparts, but it’s definitely worth a try.
With a rich, beefy flavor and tender texture, the petite tender is a hidden gem that can be used in a variety of dishes.
In this article, we’ll explore everything you need to know about this cut of beef, from its origins to how to cook it to perfection.
So sit back, relax, and get ready to learn about the delicious petite tender beef filet.
What Is A Petite Tender Beef Filet?
The petite tender beef filet, also known as the bistro filet or shoulder petite tender, is a small cut of beef that comes from the shoulder area of the cow. It’s a relatively rare steak to find in stores because it takes a skilled butcher more time to cut this tender and flavorful steak.
The petite tender is often compared to the more expensive filet mignon, but it’s much more affordable and just as delicious. It’s a lean cut of meat that’s packed with flavor and can be used in a variety of dishes.
The Origins Of The Petite Tender Beef Filet
The petite tender beef filet comes from the chuck primal or the shoulder of the cow, which is the front leg of the animal. It’s a specific muscle within the chuck that requires expert butchery skills to extract. The teres major, also known as the shoulder tender or mock tender, is a rare cut that is quite small in size, making it perfect for 2-3 servings.
The teres major steak is quite tender and has a similar texture and flavor profile to a beef tenderloin. It’s a beef cut that is starting to gain traction in the foodservice landscape due to its versatility and tremendous profit potential. Depending on beef market pricing and availability, teres major can run as much as 50% less than traditional beef tenderloin.
Despite its recent popularity, the petite tender has been considered one of the “secret butcher steaks” for quite some time. Only two of these steaks exist per head of cattle, and many butchers won’t spend the time it takes to retrieve or trim them. However, if you can find a skilled butcher who is familiar with this cut, they will be able to give you the best teres major tenderloin pieces.
How To Prepare And Cook A Petite Tender Beef Filet
Preparing and cooking a petite tender beef filet is a simple process that yields delicious results. Here’s how to do it:
1. Remove the filet from the refrigerator at least 30 minutes before cooking to bring it to room temperature. This ensures even cooking throughout the steak.
2. Preheat your oven to 415°F.
3. Heat a cast iron skillet on high heat with butter or oil until hot.
4. Season the beef on both sides with salt and pepper.
5. Sear the petite filet on all sides until brown, which should take approximately 2 minutes per side.
6. Once the filet is browned, transfer the skillet to the preheated oven.
7. Bake the filet for about 5-6 minutes for medium-rare, or until it reaches an internal temperature of 145°F.
8. Carefully remove the skillet from the oven and transfer the filet to a cutting board.
9. Let the filet rest for a few minutes before slicing and serving.
By following these simple steps, you’ll have a perfectly cooked petite tender beef filet that’s juicy, tender, and full of flavor.
Serving Suggestions And Pairings For Petite Tender Beef Filet
When it comes to serving suggestions and pairings for petite tender beef filet, there are a few things to keep in mind. First, this cut of meat is best cooked quickly and at high heat, either on the grill or in a cast iron skillet. It’s important to let the steak rest for a few minutes after cooking to allow the juices to redistribute and ensure a tender and juicy bite.
As for pairings, lighter red wines with a touch of earthiness such as Pinot Noir and Chianti Classico pair up nicely with petite tender beef filet. Malbec is another great option, as it typically has lower tannin levels than other red wines which makes it a fine pairing with leaner cuts of beef. Lucas and Lewellen’s 2010 Santa Barbara County Malbec is an excellent choice with dense flavors and aromas, well-integrated tannins, and flavors of dark red fruit, cassis, and blackberry.
When it comes to side dishes, green beans are an excellent choice to serve alongside petite tender beef filet. They have a fresh flavor that pairs well with the rich taste of the steak. For an extra burst of flavor, try adding bacon to your green beans. New potatoes are another great option that can be roasted or mashed to complement the steak.