Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Marinade
Optional Sides
Method
Preparation
- 1
Marinate the Filet
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Place the 7 oz petite filet in a shallow dish and pour the marinade over the meat, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a more robust flavor.
Cooking the Filet
- 2
- 3
Cook the Filet
Remove the petite filet from the marinade and let excess marinade drip off. Place the filet on the grill or in the hot skillet. Cook for about 3-4 minutes on each side for medium-rare, depending on the thickness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
- 4
Rest the Meat
Once cooked to your desired doneness, remove the filet from the heat and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute.
Optional Sides Preparation
- 5
Prepare Sides
While the filet is resting, you can prepare the asparagus and baby potatoes. For the asparagus, toss them in olive oil, salt, and pepper, and grill or roast for about 8-10 minutes until tender. For the baby potatoes, boil in salted water until fork-tender (about 15 minutes), then drain and toss with a little butter, salt, and pepper.
Serving
- 6
Plate and Serve
Slice the petite filet against the grain and serve it on a plate with the grilled asparagus and buttered baby potatoes on the side. Enjoy your delicious meal!
