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