The Best Way to Cook Petite Filets of Beef

Petite filets are an expensive cut of meat, but preparing it properly will be worth it.
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A petite filet of beef is typically between 4 and 6 oz. of steak cut from the center of the tenderloin. Many people consider it to be the most tender cut of steak, and the petite portion makes it a more waistline-friendly red meat option.


To get the best out of this rather expensive cut, make sure you are seasoning and cooking the meat properly, as undercooked beef can be a health hazard and overcooked beef can be dry and tasteless.

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Things You'll Need

  • Petite filets of beef

  • 3 tbsp. olive oil

  • Salt

  • Freshly ground black pepper

  • Oven-safe skillet

  • Tongs

  • Oven

  • Meat thermometer

  • Aluminum foil


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Heat oil in pan over high heat.
  3. Season beef on both sides with salt and pepper.
  4. Place filet in pan to sear. According to chef Giada De Laurentiis of the Food Network, each side will take 3 to 4 minutes.
  5. Use your tongs to turn the steaks.
  6. Transfer skillet to oven and bake steaks to desired temperature, turning them halfway through.
  7. Check temperature with your meat thermometer. Cook to 145 degrees Fahrenheit for medium rare and to 160 degrees Fahrenheit for medium, according to the United States Department of Agriculture (USDA).
  8. Remove steaks from oven.
  9. Wrap them in foil and let them rest for 5 minutes. This allows the beef to absorb all of its own juices before being cut.

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