Mastering the Art of Cooking a Petite Tender Beef Filet: A Comprehensive Guide

Introduction to Petite Tender Beef Filet

The petite tender beef filet, also referred to as a prime rib eye filet or a Delmonico steak, is arguably one of the most luxurious and versatile cuts of beef available. Its tenderness and exquisite flavor make it a favorite among gourmet chefs and home cooks alike. This article will guide you through the process of cooking the perfect petite tender beef filet, whether you prefer a simple sear in a pan or a more adventurous grilled preparation.

Ingredients and Preparation

To start, you will need the following ingredients:

Petite tender beef filet Salt Freshly ground black pepper Olive oil or butter (for pan searing) (Optional) garlic, rosemary, or thyme for added flavor

Make sure that the filet is removed from the refrigerator and allowed to sit at room temperature for about 30 minutes. This helps it cook more evenly. Pat the filet dry with paper towels to remove excess moisture, which will help create a good sear. Season both sides generously with salt and freshly ground black pepper. You can also add minced garlic or herbs if you prefer.

Cooking Techniques: Pan-searing and Grilling

Pan-searing:

Heat a heavy skillet over medium-high heat (cast iron or stainless steel works well). Add a tablespoon of olive oil or butter to the pan and allow it to heat until it shimmers or the butter is foamy. Place the filet in the hot pan. If the pan is overcrowded, cook in batches. Sear each side for about 3-4 minutes until a nice crust forms. Adjust the time if you prefer your steak more or less cooked.

Grilling:

If you prefer to grill, prepare a very hot fire and sear the steak to "Pittsburgh rare." The flames will char the surface of the steak very quickly. A 3/4-inch thick steak will grill for 4 minutes max on each side. The steak will be crispy on the outside and rare on the inside. Never grill a filet steak to well-done.

Check for Doneness and Resting

Use a meat thermometer to check the internal temperature of the filet. Aim for 135°F (57°C) for medium-rare and 145°F (63°C) for medium. Remove the filet from the pan and transfer it to a plate. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute.

Optional Sauce and Serving

You can create a simple sauce by deglazing the pan after cooking the filet. Add a splash of red wine or broth, scrape up the brown bits, and reduce it to create a sauce. Alternatively, you can top the steak with a crab cake, grilled cheese, or any other creative topping of your choice, as described in the 'Bully Filet on Union' preparation mentioned.

Additional Cooking Variations

Salt and Pepper Marination:

Marinate the steak with salt and pepper for at least an hour. .Optionally, you can marinate the steak with a high-quality red wine, such as a Robert Mondavi 1987 Special Reserve Cabernet Sauvignon.

Other Variations:

After grilling the steak, prepare a 1/2-inch thick crab cake and slice of aged swiss cheese. Place the crab cake on top of the steak, and toast it with a chef's torch. Melt a small slice of butter on top of the crab cake and add the swiss cheese, melting it to your liking with the torch.

Conclusion and Enjoyment

Whether you prefer the simplicity of a pan-seared filet or the excitement of a grilled preparation, the petite tender beef filet is a treat worth preparing. Enjoy your delicious and tender petite tender beef filet, whether paired with traditional sides like mashed potatoes, roasted vegetables, or a refreshing salad.

Happy cooking!