Petite Filet Recipe

Pastas & Entrees

1. 1

   Prepare and season

   Pat the beef dry with paper towels. Season evenly with salt and black pepper on all sides to form a light crust during searing.

2. 2

   Wrap the beef

   Wrap the 6 oz beef tenderloin with the 2 slices of bacon, shaping it snugly around the roast. If needed, secure with toothpicks so the bacon stays in place during searing and roasting.

3. 3

   Sear

   Heat a heavy skillet (preferably cast iron) over high heat and add a small amount of olive oil. Sear the bacon-wrapped tenderloin on all sides until the bacon renders and develops a deep brown crust, about 2–3 minutes per side. Do not crowd the pan.

4. 4

   Roast to desired doneness

   If using an oven-safe skillet, transfer to a preheated oven at 425°F (220°C). Roast until the internal temperature reaches about 125–130°F (52–54°C) for a classic medium-rare, roughly 6–10 minutes depending on thickness. Remove from oven and let rest 5–8 minutes before slicing.

5. 5

   Crisp the leeks

   While the beef rests, heat a thin layer of olive oil in a separate skillet over medium-high heat. Fry the leek ribbons until crisp and golden, then drain on paper towels to remove excess oil.

6. 6

   Finish with butter

   During the resting period, melt 2 tablespoons of your chosen finishing butter (black garlic butter or white truffle butter). Spoon or brush the melted butter over the beef juices in the pan to create a glossy finish; this can be brushed onto the sliced beef just before serving.

7. 7

   Plate

   Carve the beef into 1/2-inch thick slices. Arrange on plates with the crispy leeks on the side or tucked beneath the slices. Spoon any remaining melted butter over the beef and leeks. Serve immediately.