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 ...
Second, the fillets should be rare enough so that the juices run clear and no bacteria is present, but not so rare that they become dry and tough. Finally, ensure that the beef is cooked through all the way through by using a indirect grilling or cooking over medium-high heat on a charcoal grill. What is petite filet of beef?
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.
Aug 29, 2019 · Petite sirloin is a tougher cut than filet or tenderloin because it comes from the lower half of the cow - also known as the loin region of the cow. However, when petite sirloin steaks … A GUIDE TO BEEF CUTS WITH STEAK AND ROAST NAMES : ARTICLE ...