Petite filet of beef, commonly called filet mignon, is the tender, center cut taken from the beef loin. This tender beef cut is commonly marinated with strong flavors such as teriyaki sauce because this lean meat has less flavor than highly marbled cuts. You can marinate the filet yourself or purchase petite filet packaged in a teriyaki marinade. There are several ways to cook petite filets of beef, whether sliced or as a whole roast.
The level of doneness for beef is a great matter of debate that boils down to personal preference. The U.S. Department of Agriculture guideline for safe internal temperature of whole beef cuts is 145 degrees Fahrenheit or what one might consider medium. The inside will be mostly pink with some red flesh in the center. Of course, not everyone finds red meat appetizing, so you can cook the filet to 155 degrees Fahrenheit for medium well and 160 degrees Fahrenheit for well done, in which no pink remains. Many cheap cuts of meat become unbearably tough when cooked to well done, but petite filet is so tender that it's virtually impossible to make it tough. Allow a three-minute rest period after removing the filet from heat.
2. Cooking Methods
Pan-seared petite filets are cooked in a hot skillet with a small amount of oil; cooking time is roughly five minutes per side or until the inside reaches the desired temperature. Toss some onions and peppers in the pan and coat it with the teriyaki sauce. This method is often used for sliced petite filet to achieve a brown color on each side of the filet; follow a similar procedure for cooking on a grill. Similarly, filets can be placed in an oven pan and cooked about 10 inches below a broiler for about 15 minutes. Try roasting whole petite filet roasts in the oven at a moderately hot temperature of 375 degrees Fahrenheit. Simply place the filet in a baking dish with vegetables, if desired, and bake for about 20 minutes or until it reaches the desired internal temperature.
Marinated petite filet of beef is often cooked with only the teriyaki marinade on the meat to ensure the teriyaki flavor comes though. This tender cut of meat pairs well with a crunchy crust, so you can roll the meat in bread crumbs before roasting it in the oven. The breading soaks up the teriyaki sauce from the marinade, sealing it in around the meat so it doesn't end up in the bottom of the pan. While any type of breading works, Japanese panko breadcrumbs complement the Asian theme of the teriyaki flavor.
Like stews, stir-fry dishes usually use cheap cuts of meat that can be enhanced with spices and sauces, but that doesn't mean you can't use petite filet of beef to make a stir-fry special. Cut the beef into thin, bite-sized strips. If the petite filet was marinated in teriyaki whole, marinate the strips for a few hours to ensure the flavor is disbursed throughout the meat.Cook the stir-fry in an ultra-hot wok or skillet with a bit of oil. Add bite-sized chunks of vegetables, such as peppers, onion, broccoli, carrots, snap peas, mushrooms, water chestnuts and baby corn. Mix in some extra teriyaki sauce to flavor all the vegetables, if desired. Serve plain or over a bowl of rice or noodles.
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