How to Cook Petite Tender Beef Filet in the Oven?
The petite tender, sometimes called mock tender or shoulder tender, is a delicious and affordable cut of beef that can be perfectly cooked in the oven. The key is proper preparation, searing for optimal flavor, and careful temperature monitoring for a tender and juicy result.
Unveiling the Petite Tender: A Cut Above
The petite tender, sourced from the shoulder clod of the cow, is a surprisingly tender and flavorful cut often overlooked in favor of more commonly known steaks. Its resemblance to a small tenderloin has earned it the nickname “mock tender,” but don’t let that fool you. When prepared correctly, this lean cut can rival the taste and texture of more expensive steaks at a fraction of the price.
Why Choose Oven-Roasting?
Oven-roasting provides a controlled and even cooking environment, which is crucial for achieving a consistent level of doneness throughout the petite tender. While grilling and pan-searing are also options, the oven allows for a more hands-off approach, freeing you up to prepare side dishes or simply relax while your steak cooks to perfection.
Preparing Your Petite Tender: The Foundation for Success
Proper preparation is paramount for a successful oven-roasted petite tender. This includes:
- Thawing: Ensure the steak is completely thawed before cooking. The best way to thaw is overnight in the refrigerator.
- Patting Dry: Use paper towels to thoroughly pat the steak dry. This promotes better searing and browning.
- Trimming (Optional): While the petite tender is relatively lean, you can trim away any excess silver skin or fat.
- Seasoning: Don’t be shy with the seasoning! A generous coating of salt and pepper is essential. Consider adding other flavors like garlic powder, onion powder, paprika, or your favorite steak rub.
The Oven-Roasting Process: A Step-by-Step Guide
Follow these steps for a perfectly cooked petite tender:
- Preheat: Preheat your oven to a high temperature, such as 450°F (232°C).
- Sear: Heat a cast-iron skillet or oven-safe pan over high heat. Add a high-smoke-point oil like avocado or canola oil. Sear the petite tender on all sides for 2-3 minutes per side, until a deep brown crust forms. This step is crucial for developing flavor and texture.
- Oven Roast: Transfer the skillet or pan to the preheated oven.
- Monitor Temperature: Use a meat thermometer to track the internal temperature of the steak.
- Remove and Rest: Once the steak reaches your desired level of doneness (see table below), remove it from the oven and let it rest for at least 10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
Internal Temperature Guide: Achieving Your Preferred Doneness
This table provides a guide for achieving your preferred level of doneness. Remember that the steak’s internal temperature will continue to rise slightly during resting.
| Doneness | Internal Temperature (Fahrenheit) | Internal Temperature (Celsius) |
|---|---|---|
| Rare | 125-130°F | 52-54°C |
| Medium Rare | 130-135°F | 54-57°C |
| Medium | 135-145°F | 57-63°C |
| Medium Well | 145-155°F | 63-68°C |
| Well Done | 155°F+ | 68°C+ |
Common Mistakes to Avoid: Preventing Pitfalls
- Overcooking: Overcooking is the most common mistake. Always use a meat thermometer and err on the side of undercooking, as the steak will continue to cook during resting.
- Skipping the Sear: The sear is essential for developing flavor and texture. Don’t skip this step!
- Not Resting: Resting the steak is crucial for allowing the juices to redistribute. Don’t slice it immediately after removing it from the oven.
- Insufficient Seasoning: Season generously with salt and pepper, and don’t be afraid to experiment with other flavors.
- Cooking from Frozen: Thawing the steak properly before cooking is a must. Cooking from frozen will result in uneven cooking and a tough steak.
Slicing and Serving: The Final Touches
After resting, slice the petite tender against the grain for maximum tenderness. Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. A simple pan sauce made from the drippings in the skillet can elevate the dish even further.
Frequently Asked Questions (FAQs)
What if I don’t have a cast-iron skillet?
You can use any oven-safe pan that can withstand high heat. Stainless steel is a good alternative. Avoid using non-stick pans, as they may not be able to withstand the high temperatures required for searing.
Can I use a marinade?
Yes, a marinade can add flavor and tenderize the petite tender. Marinate for at least 30 minutes, but no longer than 24 hours. Pat the steak dry before searing to ensure proper browning.
How long should I rest the steak?
Ideally, rest the steak for at least 10 minutes, but longer is better. A 15-20 minute rest will allow the juices to fully redistribute, resulting in a more tender and flavorful steak.
What is the best internal temperature for a medium-rare petite tender?
The best internal temperature for a medium-rare petite tender is 130-135°F (54-57°C). Remember that the temperature will continue to rise slightly during resting.
Can I cook multiple petite tenders at once?
Yes, but be sure to use a large enough skillet or pan to avoid overcrowding. Overcrowding can lower the temperature of the pan and prevent proper searing.
How can I tell if my steak is done without a thermometer?
While a meat thermometer is the most accurate way to determine doneness, you can use the finger test. Press the steak with your finger. Rare steak will feel very soft, medium-rare will feel slightly firmer, medium will feel firmer still, and well-done will feel very firm.
What sides go well with petite tender?
Petite tender pairs well with a variety of sides, including roasted vegetables, mashed potatoes, asparagus, salad, and rice.
Can I use a broiler instead of roasting?
Yes, you can broil the petite tender. Position the steak close to the broiler and broil for 3-5 minutes per side, or until it reaches your desired level of doneness. Watch carefully to prevent burning.
How do I make a pan sauce?
After removing the steak from the skillet, add some beef broth, wine, or other liquid to the pan. Scrape up any browned bits from the bottom of the pan and simmer until the sauce thickens slightly. Add herbs, garlic, or butter for extra flavor.
Is the petite tender always tender?
The petite tender is generally tender, but it can be tough if overcooked. Proper cooking and resting are essential for achieving optimal tenderness.
What is the difference between petite tender and tenderloin?
The petite tender is a smaller, less expensive cut from the shoulder clod, while the tenderloin is a more prized cut from the loin. Both are tender, but the tenderloin is generally considered to be more tender and flavorful.
Can I freeze leftover cooked petite tender?
Yes, you can freeze leftover cooked petite tender. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before reheating. Reheat gently to avoid drying it out.