What are Petit Filets?
Petit beef filets are a great cut of meat to get to know. They are usually less expensive than the larger filet mignon cuts, sometimes, significantly, and they cook up quite quickly. It comes from the chuck area but these small tenderloins are flavorful and juicy, yet still a lean cut of meat. Sometimes they are called a beef petite steak, or a petite filet. Cooked properly, they can still be quite tender – don’t overcook this cut of meat!
How Big is a Petit Filet Mignon?
They can weigh anywhere from about 6 to 8 ounces (sometimes they are even smaller).
Petit Filet Marinade
A few hours in a citrus juice-based marinade make the petit filets nicely tender. This filet marinade include grapefruit juice, just for kicks. Red grapefruits usually have more sweetness than the yellow varieties, underscored by the honey, and then ginger and garlic provide some heat, and the soy sauce gives it a lightly salty kick. A great balance of flavors, and extremely simple to throw together.
You can leave the filets in the marinade for up to 8 hours, but not longer or the citrus in the marinade will tenderize them too much.
More Delicious Steak Recipes for Dinner:
- How to Cook Filet Mignon
- Filet Mignon with Creamy Parmesan Mustard Sauce
- Mustard Marinated London Broil
- Filet Mignon with Pistou and Green Salad
Marinated Petit Filets
- In a zipper top quart-sized bag, combine the orange and lemon juices, soy sauce, honey, ginger, garlic, salt and pepper. Add the filets and seal the bag, then marinate in the refrigerator for about 4 hours.
- Preheat the oven to 425°F. Heat an oven proof skillet over medium high heat. Add the oil, and turn the pan so the oil coats the bottom of the pan. Sear the fillets on all sides, about 8 minutes in all, watching to make sure they don’t get too brown from the sugar in the honey.
- Transfer the pan to the oven (or if you are making a number of them, you might want to transfer them to a larger baking dish), and roast the filets for about 10 to 15 minutes, until the center reaches 125°F. for rare, 135°F. for medium. Remove the pan from the oven, transfer the filets to a cutting board and let them sit for 10 minutes. Slice them as thinly or thickly as you like.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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