Petite Shoulder Filet
Kudos to Wendell H., the butcher at Sunset Foods in Northbrook, who recommended this to me as his favorite cut of beef. Now it’s mine too. Other than a great burger, it’s the only way I’ll eat red meat these days. This cut is as tender as filet mignon but a fraction of the price and give or take a couple of ounces, each weigh about 8 oz. so are perfect for 2-3 people to share.
Grilled Petite Shoulder Filet
This cut is so tender all it needs is a quick marinade right before grilling.
2 Tbsp. olive oil
2 tsp. balsamic vinegar
2 tsp. lemon juice (I use 1 packet True Lemon, that’s a whole separate post)
2 cloves garlic, minced
½ tsp. ground rosemary
½ tsp. rubbed sage
¼ tsp. ground pepper
Grill for 7-10 minutes per side, remove from grill to rest for 5 minutes before slicing.
These potatos are a great side that can be prepared in 10 minutes while the meat is marinating and roasted while the meat is on the grill, making it a 30 minute meal.
Oven Roasted Sweet and Idaho Potatos with Garlic and Onion
1 sweet potato, peeled and cubed
1 Idaho potato, cubed
3 cloves garlic, minced
1 small onion, halved and slivered
Toss with 2 tbsp. olive oil
sprinkle with 1/2 tsp. Maldon sea salt, 1 tsp. ground rosemary, 1 tsp. rubbed sage
Bake in 450° pre-heated oven for 20 minutes or until browned, turning only once.
Steam some broccoli for 2 minutes to make a really colorful and healthy dinner.