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The Petite Tender

What is a Petite Tender?

The Petite Tender, Bistro Filet, or Shoulder Petite Tender is a small, lean cut from the chuck primal or the shoulder of the cow, which is the front leg of the animal. It's a relatively rare steak to find in stores because it takes a butcher more time and skill to cut this tender and beefy steak. It should be cooked to an internal temperature of 145°F (medium). It's best cooked quickly over high heat and is typically used for stir-fries, kebabs, steak fajitas or just grilling.

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Petite Tender Cooking Guides

Method Cook Temp Avg Time Finish Temp
Sear Med-High 12-18 mins 145°F
Grill 450°F 12-18 mins 145°F
Sous Vide 130°F 2-3 hrs 145°F

Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Petite Tender Steak, it's always good to have a meat thermometer handy and check internal temp regularly.

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Petite Tender FAQ

What is a petite tender medallion?

Petite tender medallions are tender small medallions cut from the shoulder petite tender.