Petite tender, also known as filet mignon or tenderloin tips, refers to a small, tender cut of beef taken from the shoulder tender muscle beneath the shoulder blade. It’s considered one of the most tender cuts of beef due to its minimal connective tissue and fat marbling. When properly prepared, petite tender delivers an exceptionally tender, buttery, and flavorful steak or roast.
Where does petite tender come from on the cow?
The petite tender sits adjacent to the tenderloin and beneath the shoulder blade of the cow. It’s attached to the underside of the shoulder blade by a tough, inedible ligament. This small oblong muscle supports no weight and enjoys little movement, which keeps it tender.
Muscles that comprise petite tender
The petite tender comprises sections of two muscles:
- Teres major – This is the larger muscle of the two. It allows the cow to flex its shoulder and adduct its front leg.
- Teres minor – The smaller muscle beneath the teres major. It rotates the shoulder joint of the cow.
Together, these muscles work to mobilize the front legs and shoulders of the cow. Their limited movement keeps them tender.
How is petite tender different from tenderloin?
While both are considered premium cuts, there are a few differences between petite tender and traditional tenderloin steaks:
Location
- Petite tender – Shoulder
- Tenderloin – Center of the back, along the spine
Size
- Petite tender – Small, averaging 1-2 lbs
- Tenderloin – Long and thin, averaging 2-3 lbs
Shape
- Petite tender – Oblong and cylindrical
- Tenderloin – Elongated and tapered
Connective tissue
- Petite tender – Minimal connective tissue
- Tenderloin – Very little connective tissue
While both cuts are tender, the tenderloin contains slightly less connective tissue overall.
How to cook petite tender
Thanks to its tenderness, the petite tender takes beautifully to fast, hot cooking methods. It can be prepared similarly to tenderloin.
Grilling
Grilling is a quick and flavorful way to prepare petite tender steaks. Use high heat and grill for 4-7 minutes per side for medium-rare doneness. Let rest 5 minutes before serving.
Pan searing
For restaurant-quality results at home, pan sear petite tender steaks in a very hot pan for 1-2 minutes per side. Baste with butter as they cook and let rest 5 minutes after cooking.
Roasting
Roast whole petite tender roasts in a 275°F oven until they reach your desired doneness, approximately 30-45 minutes for medium-rare. Roast low and slow to ensure even cooking.
Sous vide
For ultimate tenderness, cook petite tender sous vide. Seal steaks in a bag and cook at 130°F for 1-4 hours depending on thickness. Sear quickly before serving.
Braising
While not necessary, petite tender can be braised for added moisture and flavor. Brown the meat first, then braise for 1-2 hours in flavorful liquid until fork tender.
What does petite tender taste like?
When properly prepared, petite tender is slightly more robust in beefy flavor compared to tenderloin. It has a moderate fat content that keeps each bite juicy. Texture-wise, it’s extremely tender with a buttery smoothness similar to tenderloin.
Flavor profile
- Rich, beefy flavor
- Moderate marbling provides juiciness
- Very tender
- Buttery, supple texture
For an extra flavor boost, marinade petite tender or rub with spices before cooking. Avoid overpowering seasonings that mask the natural flavor of the beef.
How to prepare petite tender
Proper preparation is key when cooking petite tender steaks and roasts:
Trim
Carefully trim petite tender of any visible fat and silverskin. Remove the membrane covering the meat.
Portion
Cut petite tender roasts into individual portions if desired. For steaks, cut into 6-8 oz servings.
Season
Season the meat right before cooking. Use salt, pepper and herbs or spices. Avoid marinating too long, which can make the surface mushy.
Cook
Choose a fast, dry-heat cooking method. Grill, broil, pan sear or roast using high heat for best results. Cook to no more than medium doneness to prevent toughness.
Rest
Let petite tender rest at least 5 minutes before slicing into it. This allows juices to redistribute for maximum tenderness and moisture.
Common recipes using petite tender
Below are some popular ways petite tender beef is used:
Steak
Grilled or pan seared steak, served with chimichurri or béarnaise sauce.
Stir fry
Thinly sliced petite tender flash cooked in a stir fry with vegetables and rice.
Kabobs
Petite tender chunks skewered and grilled with vegetables and marinated.
Roast
Slow roasted whole petite tender roast, sliced and served with horseradish sauce.
Fajitas
Strips of grilled petite tender served sizzling hot with peppers and onions.
Roulade
Petite tender pounded thin, stuffed with herbs and cheese then rolled and roasted.
Stew
Cubed petite tender braised until fall apart tender in rich gravy or sauce.
Buying and storing petite tender
Follow these guidelines when purchasing and storing petite tender:
Buying tips
- Look for uniform color without dry or discolored areas.
- Choose cuts with some visible marbling for flavor and moisture.
- Pass on pieces with thick layers of fat around the edges.
Storing
- Refrigerate petite tender in the coldest part of your refrigerator for up to 4 days.
- For longer storage, up to 3 months, freeze petite tender. Wrap tightly in plastic wrap or vacuum seal.
- Thaw frozen petite tender steaks overnight in the fridge before cooking.
Nutrition
Below is the nutrition profile of 3.5 ounces (100 grams) of raw petite tender:
Calories and Macros
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 164 | 21.4g | 8.7g | 0g |
Vitamins and Minerals
| Zinc | Iron | Selenium | Vitamin B12 |
|---|---|---|---|
| 5mg | 1.5mg | 18.8mcg | 2.1mcg |
Like all beef cuts, petite tender provides a high-quality complete protein containing all essential amino acids. It also delivers a variety of vitamins and minerals like zinc, iron, selenium and vitamin B12.
Cost of petite tender
As a premium cut, petite tender is more expensive than common cuts like ground beef or chuck:
- Petite tender steak: $18-25 per lb
- Whole petite tender roast: $13-16 per lb
The small size of this specialty cut contributes to the high price per pound. Look for deals on whole petite tender roasts and cut them into steaks yourself to save money. Or substitute more economical cuts like hanger, tri-tip or flat iron steak.
Petite tender vs other cuts
How does petite tender compare to other popular cuts of beef?
Petite Tender vs Tenderloin
| Petite Tender | Tenderloin | |
|---|---|---|
| Price per lb | $18-25 | $25-40 |
| Tenderness | Very tender | Extremely tender |
| Flavor | Moderate beefiness | Mild, subtle |
The tenderloin is larger, more tender and more expensive. Petite tender has slightly more pronounced beef flavor.
Petite Tender vs Ribeye
| Petite Tender | Ribeye | |
|---|---|---|
| Price per lb | $18-25 | $12-16 |
| Tenderness | Very tender | Moderately tender |
| Flavor | Moderate beefiness | Intense, beefy |
The ribeye contains more fat, is more flavorful and lower cost but slightly less tender than petite tender.
Petite Tender vs Skirt Steak
| Petite Tender | Skirt Steak | |
|---|---|---|
| Price per lb | $18-25 | $10-15 |
| Tenderness | Very tender | Moderate |
| Flavor | Moderate beefiness | Bold, beefy |
Skirt steak has stronger flavor with more chew, but costs less per pound. Petite tender is significantly more tender and milder tasting.
Petite tender recipes
Here are some flavorful recipe ideas for petite tender steak and roast:
Steak Recipes
- Grilled Balsamic Petite Tender – Grilled steak glazed with a balsamic reduction.
- Petite Tender with Chimichurri Sauce – Grilled steak served with a tangy parsley sauce.
- Espresso Rubbed Petite Tender – Coffee and spice encrusted pan seared steak.
- Petite Tender Stir Fry – Quick steak and vegetable stir fry.
Roast Recipes
- Whole Roasted Petite Tender – Slow roasted with garlic and rosemary.
- Petite Tender Beef Wellington – Tenderloin wrapped in mushrooms, prosciutto and puff pastry.
- Braised Petite Tender in Wine Sauce – Seared then braised until fork tender.
- Petite Tender Roulade – Stuffed, rolled and roasted petite tender.
Conclusion
The petite tender is one of the most melt-in-your-mouth tender cuts of beef. When handled with care and cooked properly, it delivers a buttery texture and rich beefy flavor. Sear, grill or roast petite tender steaks and roasts for a delicious upscale dining experience at home. While petite tender commands a high price, it’s worth splurging on for a special meal.