The Freirich petite filet of beef is a delicious and tender cut of meat that is packed with flavor. This small, lean cut comes from the shoulder/chuck area of the cow and is perfect for quick weeknight meals or special occasions.
While this cut is naturally tender knowing how to properly prepare and cook it is key to bringing out its best qualities. Overcooking can cause it to become dry and chewy.
In this comprehensive guide, I’ll walk you through everything you need to know to cook Freirich petite filet of beef to juicy, tender perfection every time
Ingredients Needed
To cook Freirich petite filet of beef, you only need a few simple ingredients:
- Freirich petite filet of beef (1 pound feeds 2-3 people)
- Salt and freshly ground black pepper
- Olive oil or butter for pan searing
- Fresh thyme, rosemary, or other herbs (optional)
- Butter or beef broth for basting (optional)
Prep Tips for Success
Proper prep is crucial for cooking any cut of meat correctly. Here are some tips:
- Take the beef out of the fridge 30 minutes before cooking to bring to room temperature. This allows it to cook more evenly.
- Pat the beef dry thoroughly with paper towels. Excess moisture can cause splattering when searing.
- Season liberally with salt and pepper. Sprinkle both sides with a generous amount.
- Optional: Rub the beef all over with olive oil or softened butter. This enhances browning.
Now the beef is ready for your chosen cooking method!
Grilling Freirich Petite Filet of Beef
Grilling is a quick and easy way to cook this cut to smoky, charred perfection:
- Preheat grill to high heat, 500°F to 550°F.
- Place petite filet directly on grill grates. Resist urge to move it around.
- Grill approximately 4-5 minutes per side for medium-rare doneness.
- Check for grill marks, then rotate 90 degrees to create crosshatch marks.
- Cook 2-3 more minutes until internal temperature reaches 130°F.
- Transfer to a plate and tent loosely with foil. Let rest 5 minutes.
The hot, dry heat of the grill sears the outside to lock in juices.
Pan Searing on the Stove
For stove-top cooking, a cast iron or stainless steel skillet is ideal:
- Heat skillet over high heat until very hot. Add just enough oil to coat the bottom.
- Lay petite filet in pan. Let sear undisturbed for 2 minutes to get a good crust.
- Flip and sear second side for another 2 minutes.
- Reduce heat to medium and cook to desired doneness, about 2-4 more minutes per side.
- For steak fries, add a pat of butter, garlic, and thyme to baste the meat as it cooks.
- Let rest at least 5 minutes before slicing.
Pan searing gives you more control over doneness.
Roasting in the Oven
Roasting concentrates flavors and cooks the beef evenly:
- Preheat oven to 450°F. Heat an oven-safe skillet over high heat.
- Sprinkle beef all over with salt, pepper, and dried herbs like thyme.
- Add oil to hot skillet. Sear beef 2-3 minutes per side.
- Transfer skillet to oven and roast 12-18 minutes until internal temperature reaches 130°F.
- For extra browning, broil the last 1-2 minutes.
- Once cooked, remove from oven, tent with foil and let rest 10 minutes.
Baking En Papillote
For a low-calorie, mess-free method, bake in parchment paper:
- Cut parchment into a heart shape large enough to wrap filet.
- Season meat and place on one half of parchment. Top with sliced veggies.
- Fold paper over beef to seal. Crimp edges tightly.
- Bake at 425°F for 18-22 minutes. Meat will steam and absorb flavors.
- Carefully open packet, garnish, and serve in the parchment for dramatic flair.
Testing for Doneness
With all cooking methods, use these signs to test for done-ness:
- Meat thermometer inserted in thickest part reads 130°F for medium-rare.
- Surface is browned with grill marks or crust.
- Meat springs back slightly when pressed.
- Inside looks slightly pink.
Cooking past 130°F will result in dry, overcooked beef.
Let It Rest
This last step is critical for juicy results:
- After cooking, transfer beef to a cutting board and tent loosely with foil.
- Let rest for 5-10 minutes; the longer the better.
- This allows juices to reabsorb back into the meat.
- Skipping this can cause the beef to leak juices onto the plate.
Now you’re ready to slice, serve, and enjoy your perfectly cooked Freirich petite filet of beef!
Serving Suggestions
This versatile cut pairs well with endless options:
- Steak frites – Serve with crispy roasted potatoes or french fries.
- Surf and turf – Top with grilled shrimp or lobster tail.
- Steak salad – Sliced over a bed of arugula, tomatoes, and blue cheese.
- Tacos – Dice and add to corn tortillas with pico de gallo.
- Stir fry – Thinly slice and add to veggies and rice.
Any sides like roasted veggies, potatoes, or bread will complement the beef. Add a red wine reduction or chimichurri sauce for even more flavor.
Storing and Reheating Leftovers
- Store tightly wrapped beef in the fridge for up to 4 days.
- To reheat, place in a skillet with butter or broth over medium-low heat until warmed through.
- Or slice and add to soups, stews, wraps, or tacos.
With these tips, tricks and techniques, you can master cooking Freirich petite filet of beef to tender, juicy perfection every time. Simple seasoning and the right cooking method are all it takes to enjoy this delicious cut. Give it a try tonight!
What to Serve with Petite Filets
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- ▢ 2 tablespoons fresh orange juice
- ▢ 2 tablespoons fresh lemon juice
- ▢ 2 tablespoons soy sauce
- ▢ 2 tablespoons honey
- ▢ 1 tablespoon minced fresh ginger
- ▢ 1 tablespoon minced garlic
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon freshly ground black pepper
- ▢ 1 tablespoon olive oil
- ▢ 2 petite filets (1½ pounds total)
- Put the orange and lemon juices, soy sauce, honey, ginger, garlic, salt, and pepper in a quart-sized bag with a zipper top. Put the filets in the bag and seal it up. Let it sit in the fridge for about 4 hours.
- Preheat the oven to 425 F. Heat an oven-proof skillet over medium-high heat. Put the oil in the pan and tilt it so that the oil covers the bottom. The filets should be seared on all sides for about 6 minutes. Keep an eye on them to make sure they don’t turn too brown from the honey Sugar.
- Put the pan in the oven, or if you’re making a lot of them, you might want to use a bigger baking dish. Roast the filets for 8 to 15 minutes, depending on how long you seared them and how thick they are, until the center reaches 120 F for rare and 130 F for medium. Put the filets on a cutting board and take the pan out of the oven. Let them sit for 10 minutes. Slice them as thinly or thickly as you like.
Katie Workman is a blogger, a writer, a mother of two, an activist against hunger, and a huge fan of family meals. This is what inspired her two well-known cookbooks, Dinner Solved! and The Mom 100 Cookbook.
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. If you watch carefully, the fillets shouldn’t turn too brown from the sugar in the honey. Sear them on all sides for about 6 minutes.
Put the pan in the oven, or if you’re making a lot of them, you might want to use a bigger baking dish. Roast the filets for 8 to 15 minutes, depending on how long you seared them and how thick they are, until the center reaches 120 degrees for rare and 130 degrees for medium. Put the filets on a cutting board and take the pan out of the oven. 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 fancy way to finish off the petite filets. Click here to learn how to make it.
THIS STEAK COST $4.53!!! how to get FILET MIGNON for the price of GROUND BEEF
FAQ
Is petite filet of beef the same as filet mignon?
What temperature is petite filet beef done?
How to grill petite tender beef filet?
Is petite tender tough?
How do you cook a tender beef filet mignon?
In a cast-iron skillet or oven-safe pan, heat the olive oil over medium-high heat. Once the oil is hot, carefully place the seasoned petite tender beef filet in the pan. Sear each side for about 2-3 minutes or until a beautiful crust forms. Transfer the skillet or pan to the preheated oven.
How long do you cook a small filet of beef?
With 6 minutes left on the timer for the potatoes, place a medium cast iron skillet or a high heat rated, oven safe skillet over medium high heat. Add 1 tablespoon of olive oil to the pan. Once the oil is hot sear the petite filet of beef on all sides until brown. This will take approximately 2 minutes per side. Remove the skillet from the heat.
How do you cook a tender beef filet in a cast iron skillet?
Start by preheating a cast-iron skillet over medium-high heat. Once the skillet is hot, add a tablespoon of cooking oil with a high smoke point, such as avocado or canola oil. Gently place the seasoned petite tender beef filet into the skillet and let it sear for about 2-3 minutes on each side until a glorious golden crust forms.
How do you cook a petite tender beef filet?
Slice the petite tender beef filet against the grain to maximize tenderness and serve immediately. Now, you have successfully cooked a delicious petite tender beef filet in your oven! Serve it with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying meal.