A petite filet is a small, tender cut of beef from the shoulder/chuck region, often referred to as Teres Major. It is shaped like a tenderloin, is known for its tenderness, and priced about half of what a tenderloin sells for per pound. Each petite filet generally weighs about 12 to 15 ounces each and is best cooked the same way a regular tenderloin is cooked- quickly over high heat, grilling, searing or roasted. Because of the petite filet’s ends are tapered, they tend to cook faster than the center, where the steak is thicker. The best way to cook this cut of beef is sous vide and reverse sear. I’ll go over the sous vide method here. If you would like to reverse sear this in the oven, check out my reverse sear version here.