If you can find petite filets, which are small tenderloins, also called “beef shoulder steak” sometimes, then you can have the pleasure of cooking these small whole cuts of beef without the over-the-top expense of a whole filet mignon, which is also usually too large for an average-sized family. These are very simply rubbed with olive oil, salt, pepper, and minced garlic then roasted at a high heat until cooked to your liking. Let them sit, slice as thin or thick as you wish, and a lush feeling steak dinner is on the table. Salad or green beans, and a mound of mashed or roasted potatoes would round out a perfect steakhouse-esque meal.
- 3 petite filets or beef should steaks (about 2 pounds total)
- 1 tablespoon olive oil
- Coarse or kosher salt and freshly ground pepper to taste
- 1 teaspoon finely minced garlic
1. Preheat the oven to 475°F.
2. Rub the filets with olive oil, then rub with salt, pepper, and garlic distributing the seasonings evenly. Place the filets on a rimmed baking sheet, with some space between them.
3. Roast the filets until the internal temperature reaches 140° for medium-rare, 15 to 20 minutes. The steaks will continue to cook when they are out of the oven. Remove the filets from the oven, transfer them to a cutting board and let them sit for 5 minutes to finish cooking and to allow the juices to re-distribute themselves in the meat. Slice as you like and serve the medallions attractively on a serving platter or on individual plates.
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