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.
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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.
Things You'll Need
Petite filets of beef
3 tbsp. olive oil
Freshly ground black pepper
- Preheat your oven to 350 degrees Fahrenheit.
- Heat oil in pan over high heat.
- Season beef on both sides with salt and pepper.
- Place filet in pan to sear. According to chef Giada De Laurentiis of the Food Network, each side will take 3 to 4 minutes.
- Use your tongs to turn the steaks.
- Transfer skillet to oven and bake steaks to desired temperature, turning them halfway through.
- 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).
- Remove steaks from oven.
- 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.