Petit Tender is a small, lean cut of beef that’s nearly as tender as a classic beef tenderloin, but at about a quarter of the price. I actually discovered it by accident, standing in front of a butcher’s counter, eyeing this unfamiliar little cut and wondering aloud what it was. A stranger beside me chimed in: “It’s really good, almost like a filet of beef. You should try it.”
So I did. More than once. And I’ve been hooked ever since.
It’s one of those hidden gems that delivers big flavor and tenderness without the premium price tag. I was thrilled to spot it recently at a local grocer, and I’m always happy to see it gaining a little more recognition. If you haven’t tried it yet, it’s absolutely worth adding to your rotation, especially when paired with a peppercorn sauce, sautéed mushrooms, or even a side of crispy fries.
It cooks like a filet, it slices like a filet and it tastes like a filet. I cooked it like I cooked my Butcher’s Cut Chuck Eye Steak. Keep it more on a medium rare side for even more tender slices.
