I’ve made Petit Tender several times over the past few months, and I keep coming back to it, it’s just that good. It’s as close as you can get to beef tenderloin in texture and flavor, but at a fraction of the price, which makes it a smart and satisfying choice for everyday cooking or casual entertaining.
This time, I served it with my simple Peppercorn Sauce, which adds just the right amount of creamy heat to complement the tender beef. To round out the plate, I added sautéed mushrooms, earthy and rich, they soak up the sauce beautifully, and a side of crispy French fries, because sometimes comfort food deserves a little indulgence.
Tip : Petit filet is also known as petit tender and can be found in the meat section of your grocery store.
Ingredients
- 1 petit filet about 10-12 ounces
- kosher salt and freshly ground black pepper
- 1 tbsp butter
- 1 recipe Peppercorn Sauce
Instructions
Gather all ingredients before starting the recipe.
- Season 1 petit filet with kosher salt and freshly ground black pepper one hour before cooking and allow to come to room temperature.
- Heat a small skilet over medium high to high heat for about 2 minutes, then add 1 tbsp butter and the 1 petit filet. Sear without moving for 3 minutes. Flip and sear for another 2-3 minutes. To test, either insert a meat thermometer (130-135℉) or press down on the center of the filet. If it seems firm but not hard, the filet should be medium rare.
- Remove filet from skillet to a plate and allow it to rest for 5-7 minutes.
- Prepare Peppercorn Sauce while the filet is resting.
- Slice filet and serve with Peppercorn Sauce.
