The one-pan dish allows you to make a petite filet of beef. his is a restaurant-style steak dish that can be made at home. Let’s grill some meat.
Nevertheless, a lot of us are unfamiliar with of this type of meat. Although filet mignon is a famous steak available at butcher restaurants and grocery stores, you may not be familiar with the cut of meat I’m referring about.
This petite filet of beef is also known as Bistro Filet or Shoulder Petite Tender. While their names seem alike the most famous filet mignon steak is made from the beef tenderloin, that is located at the rear of the animal.
Why I Love This Petite Filet of Beef Recipe
- Prepare a low-cost steak supper using a very tender beef cut.
- The recipe provided is suitable for 6-8 ounce petite filets.
- It’s simpler than you imagine!
- So juicy and really yummy.
- Include a delicious potato and veggies to enjoy with the petite filet.
Finding A Petite Filet of Beef Is the Problem
Sadly, the petite filet of beef is a difficult cut to locate in most supermarket and stores. Fortunately throughout holidays, you are far more likely to locate one for sale.
This soft and lean cut is harder to locate than other cuts of beef since it requires a butcher a longer time and ability to locate and cut this little steak. On average, the petite filet of beef is around 10 inches long and 1-2 inches high. If you want to search visually, look for for a beef cut that is around the size of a pork tenderloin.
Despite being harder to locate, petite filets of beef are less expensive than many other types of quality steak, especially filet mignon. However, when cooked properly, its meat is as soft and tasty as a more famous steak.
Click to Print Temperature Chart
Petite Filet of Beef vs Filet Mignon?
A petite filet of beef are usually less costly than large filet mignon steaks. They roast quickly and are ideal for an evening supper. The petite filet originates from the chuck beef region (which is the front of the cow’s shoulder), so it’s lean yet extremely tasty and juicy. The filet mignon is a cut from the beef tenderloin (on the back of the animal). Your local butcher may also provide filet sliced into 1-2″ medallions.
Searing A Petite Filet of Beef the Right Way
When searing steak, it’s ideal to use a cast iron skillet. Cast iron warms evenly, resulting in a nice sear throughout the full surface of the meat.
It may also be readily moved from the burner to a high-temperature oven. However, you may use any skillet to brown the outside. However, not every pan is oven-safe at high temperatures, so I choose cast iron.
But if you are planning on moving the meat from the cast iron skillet to a baking pan when it goes into the oven, you will be unhappy with the results. After being seared, the steak should not be placed in a cold plate.
This sudden temperature shift will shock the flesh, causing the fibers to bond. This will produce a tough, hard-to-chew steak.
Instead, utilize the easy cast iron searing process to ensure a tasty steak each time!
FAQ For the Campfire Petite Filet of Beef Recipe
Q: What is a petite filet of beef?
A: A petite filet of beef is a small, tender cut of beef that comes from the tenderloin section of the cow. It is prized for its tenderness and rich flavor.
Q: How should I cook a petite filet of beef?
A: A petite filet of beef is best cooked using a high-heat method such as grilling, broiling, or pan-searing. Remember to season the filet generously with salt and pepper before cooking.
Q: What are some popular serving suggestions for petite filet of beef?
A: Petite filet of beef pairs beautifully with classic accompaniments such as mashed potatoes, steamed vegetables, and a rich red wine reduction sauce. It is also delicious when topped with compound butter or a creamy mushroom sauce.
Q: How should I store leftover petite filet of beef?
A: Leftover petite filets should be stored in an airtight container in the refrigerator. To ensure the best quality, consume the leftovers within 3-4 days.
Q: Can I freeze petite filet of beef?
A: Yes, you can freeze petite filet. Wrap the beef tightly in plastic wrap and aluminum foil before placing it in the freezer. Properly stored, it can last for up to 3 months in the freezer without compromising the quality.
Other Beef Recipes to Try
Oven Roasted Center Cut Filet Mignon
Cast Iron Pan Seared Fillet Mignon
Campfire Cast Iron Eye of Ribeye Recipe
Easy Campfire Petite Filet of Beef Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
Sweet and Smoky Steak Rub
- 1/4 cup light brown sugar
- 1/2 tablespoon kosher salt
- 1/2 tablespoon celery salt
- 2 teaspoons smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon chipotle powder
- 1 teaspoon ancho chile powder
- 1/2 teaspoon fine mesh black pepper
- 1/4 teaspoon mustard powder
Ribeyes
- 4 lb beef steak Four 16 oz ribeye steaks (1.5" or thicker)
- 1 ½ teaspoon kosher salt
- 2 tablespoon Worcestershire sauce
- 2 teaspoon ground black pepper
Video
Instructions
Rub Mix
- Mix the ingredients together. Make sure to remove any clumps in the brown sugar, if any. Store in an airtight container. This dry rub recipe will stay the freshest for about a month.
Ribeyes
- Remove extra fat from the steak for four hours before preparing and apply the rub to each side and the edges. Place on the cooling rack within a foil-lined baking pan. Place in the refrigerator, uncovered, for 4 hours to dry marinade.
- Prepare the meat rub one hour before you start cooking. In a small bowl, add the black pepper, garlic powder, and crushed rosemary.
Nutrition
