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Petite Shoulder Filet

March 10, 2010

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.

Wednesday Night Dinner

9 Comments leave one →
  1. Annice permalink
    March 11, 2010 12:29 am

    Fantastic, Am! Maybe culinary school is in your future? Kendall? CHIC?

  2. March 11, 2010 7:47 am

    Looks fantastic! I’ll have to bug my butcher for that cut…

  3. Mary Hitchcock-Reinhart permalink
    March 11, 2010 9:21 am

    I love food!

  4. Laura permalink
    March 11, 2010 11:09 am

    I will be looking for the petit shoulder next time I’m at WFs. Huge compliments on your pictures, which are definitely the most challenging part of any food blog!

  5. Debbie permalink
    March 11, 2010 7:03 pm

    That looks absolutely delicious. I have been contemplating running out for take out…but now I am tempted to go see Wendell (my favorite Sunset butcher!) for this delicious looking steak. Love the sight…look forward to seeing more!

  6. AStella permalink
    March 24, 2010 8:41 am

    I tried the petite shoulder fillet from Sunset. Um, it was $8.00 (I bought the biggest and most expensive)! A fraction of the cost of the beef tenderloin I usually buy. It was absolutely lovely. Thanks for the tip on this cut of meat. I had no idea.

    • March 24, 2010 9:45 am

      SO glad you liked it. Normally it is only $6.99 a pound. Wonder if demand has driven the price up?

  7. wazee permalink
    January 12, 2012 2:31 pm

    I seared it in a cast iron skillet with some olive oil, 3 minutes per side (medium rare) then popped petites in skillet in preheated 375 oven for 10 minutes. Removed to a warm platter and spread some blue cheese. covered with foil and let rest 8 minutes. A gourmet delight!


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