Petite Filet Recipe
Make Petite Filet Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing & Serving
Method
Preparation
- 1
Bring steaks to room temperature
Remove petite filets from refrigerator 30–40 minutes before cooking and leave uncovered or loosely tented on a plate. This ensures even cooking.
- 2
Cooking
- 3
Preheat pan and sear
Place a heavy cast-iron skillet or stainless steel pan over high heat. When the pan is smoking hot (3–5 minutes), add the neutral high-heat oil and swirl to coat. Carefully place filets into the pan, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms.
- 4
Flip and baste
Flip each filet with tongs. Reduce heat to medium-high. Add the unsalted butter, crushed garlic cloves, thyme sprigs and rosemary (if using) to the pan. As the butter foams, tilt the pan slightly and use a spoon to baste the steaks continuously for another 2–3 minutes. Baste until the internal temperature reaches the desired doneness (see timing below).
- 5
Doneness guide (internal temperature)
Aim for the following pulled-off temperatures: rare 120°F (49°C), medium-rare 125–130°F (52–54°C), medium 135°F (57°C). For petite filets (6 oz), searing 2–3 minutes per side typically yields medium-rare depending on thickness (1.5–2 inches). Use an instant-read thermometer inserted into the center to confirm.
- 6
Rest
Transfer the filets to a warm plate or cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute; internal temperature will rise 3–5°F during resting.
Finishing & Serving
- 7
- 8
