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. Though located in a working muscle group, this specific muscle stays relatively unused, giving it tenderness comparable to a small filet mignon. It’s lean, fine-grained and mild in flavor.

This cut is most often roasted whole and sliced, or grilled and treated like a mini-tenderloin. It can also be pan-seared, but extended braising or overcooking will dry it out because of its low fat content.

Historically underappreciated, the petite tender gained attention as chefs searched for tender, economical alternatives to filet mignon. Today it’s still considered great value—premium in tenderness but budget-friendly in price (if your butcher stocks it!).

A typical petite tender weighs 8–12 oz. A 4 oz cooked portion contains roughly 150 calories, 26g protein and 5g fat, with high B-vitamin and selenium content.