The beef shoulder fillet, better known as the petite tender steak, is not one of the most common cuts of beef found in meat markets, but its flavor and value make it an economical cut. The steak is taken from the shoulder of the cow and usually weighs between 8 and 10 oz. Its shape and size resemble that of a pork tenderloin, and it requires very little preparation because there are no bones involved and very little excess fat. The petite tender steak is cooked well through dry heat methods such as grilling.
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Preheat your grill to medium heat, keeping the cover on the grill if possible. Wait for the grill to fully heat -- this can take anywhere from 10 to 30 minutes, depending on your grill and heating method. On a charcoal grill, the coals are ready to be cooked when they develop a layer of gray ash over them.
Season the shoulder fillet as desired. How you do this is largely a matter of personal preference. The Beef Culinary Center recommends applying a rub of Dijon mustard and black pepper, but salt, garlic and herbal seasonings are also popular approaches.
Place the petite shoulder fillet on the grill and cook for 14 to 18 minutes, turning one or two times to evenly cook it on all sides. Close the grill cover as it cooks. Continue cooking until the juices coming from the meat turn clear, if you want your steak well-done, or reduce the cook time if you want redness at the center of the meat.
Remove from the grill and let sit for five minutes, then cut into slices with a knife and serve.
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