Petite filets are usually less expensive than the larger filet mignon cuts, sometimes significantly, and they cook up quite quickly.  They aren’t as readily available, so when you find them, grab them – truly they can be a relative bargain for such a tender cut of meat. Filet mignon are thick slices of the larger beef tenderloin, and can be much pricier. And when cooked properly, they are delicious and indulgent feeling – perfect for entertaining or a holiday meal!

Petite beef filets are sometimes spelled petit filets, or labeled Petite Filet Mignons, Beef Petite Steak, Petite Tender, Bistro Filet, or Shoulder Petite Tender. The petite filet is a small, lean cut from the the shoulder or chuck area of the cow, the top of the front leg. They can weigh anywhere from about 6 to 12 ounces (sometimes they are even smaller).

These small tenderloins are flavorful and juicy, yet still a lean cut of meat. . Cooked properly, they can be quite tender – don’t overcook this cut of meat!

Petit Filet Marinade

A few hours in a citrus juice-based marinade make the petit filets nicely tender. The combination of orange and lemon juice offers sweetness and a bit of acidity. You could use 4 tablespoons grapefruit juice instead. The tartness is offset by by the honey. 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.

How to Cook Petite 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 degrees. 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 6 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 8 to 15 minutes (it depends on how long you seared them, and how thick the filets are), until the center reaches 120 degrees for rare, 130 degrees 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.

I like to slice them before serving and then tuck some fresh herb sprigs around the meat for a pretty presentation. Give the beef a sprinkle of some flaky sea salt, like Maldon salt, before serving.

A pan gravy is a luxurious way to finish off the petite filets – click here for the how to on how to make it!

What to Serve with Petite Filets

Think about serving this beef dish with a nice dollop of Easiest Herb Dip.  It would be perfect with some rice or couscous and a salad or maybe some sautéed broccoli rabe. For a holiday pair it with Butternut Squash Casserole. In the below photo, it’s nuzzled up with some Simple Vegetarian Pasta Salad, Fennel and Endive Salad, and some Brussels Sprouts, Apple, and Pomegranate Slaw.

More Steak Recipes:

• How to Cook Filet Mignon
• Filet Mignon with Creamy Parmesan Mustard Sauce
• Mustard Marinated London Broil
• Filet Mignon with Pistou and Green Salad