When it comes to cooking petitefilet of beef, there are a few things you can do to make sure your meal is delicious and cooked perfectly. First, heat up some oil in a large skillet over medium-high heat. Then, add the filet of beef and cook until browned on all sides, about 6 minutes per side.
The petite filet is part of the chuck beef area (front of the cow in the shoulder) so they’re pretty lean, but super flavorful and juicy. The filet mignon cut is in the beef tenderloin (back of the cow). You might also find filet cut into 1-2” medallions at your local butcher.
In addition to the potato and vegetable hash, there are a ton of potato side dishes that go with filet mignon. Try potatoes gratin with vegetables, or my air fryer baby potatoes, or sous vide little potatoes. What sauces are good on petite filet? In the recipe here you’ll see I used romesco sauce, which you can make at home or buy premade.
The Petite Tender, Bistro Filet, or Shoulder Petite Tender is a small, lean cut from the chuck primal or the shoulder of the cow, which is the front leg of the animal. It’s a relatively rare steak to find in stores because it takes a butcher more time and skill to cut this tender and beefy steak.