Cooking a delicious Freirich petite fillet of beef can seem intimidating. This premium cut of meat deserves care and skill to bring out its best flavors. Don’t worry – with the right techniques, even amateur cooks can achieve restaurant-quality results.
In this comprehensive guide, we’ll walk through everything you need to know to cook the perfect Freirich petite fillet from start to finish. You’ll learn how to select the best cuts at the store, proper seasoning and prep, cooking methods for different doneness levels, resting, slicing, and more. Follow these tips and you’ll be serving up melt-in-your-mouth tender, juicy fillets in no time!
Selecting Your Freirich Petite Fillet
The first step is choosing the right cut of meat, Here’s what to look for
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Marbling – You want moderate marbling which is the thin white lines of fat running through the meat. Too little marbling means a drier steak. But too much marbling leads to excess fat.
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Color – Go for a cut that is bright cherry-red, This indicates it is fresh Avoid any with brown or grey spots
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Firmness – Press the meat gently with your finger. It should feel firm with a bit of springy give, not mushy.
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Size – Freirich petite fillets are usually around 1 pound each. Make sure it’s not too thick, which could lead to overcooking.
Once you’ve picked the right petite fillet, let your butcher trim off any excess fat and sinew. Now it’s ready for prep!
Proper Seasoning and Prep
Seasoning is key for bringing out the natural flavor of the beef. Here are some tips:
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Pat dry – Blot the fillet with paper towels to remove excess moisture. Wet meat won’t sear as nicely.
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Coat with oil – Brush or rub with just a teaspoon of oil. This helps conduct heat. Olive, avocado, grapeseed or canola oils work well.
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Season generously – Coat all sides with salt and pepper. Feel free to add other dried herbs like thyme, rosemary, or oregano.
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Let sit – After seasoning, let the fillet rest for 30 minutes to an hour so the spices really penetrate.
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Bring to room temp – Take the meat out of the fridge at least 30 minutes before cooking so it cooks more evenly.
Now the fillet is ready to sizzle! Let’s go over some cooking methods.
Grilling for Char and Caramelization
Grilling is a great technique for getting a nice sear while imparting a smoky barbecue flavor. Follow these steps:
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Preheat grill – Crank up your gas or charcoal grill to high heat, around 500°F. Clean and oil the grates.
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Char it – Place the fillet directly over the heat. Resist poking or prodding it. Let it char for 2-3 minutes per side.
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Finish indirect – Move it to a cooler part of the grill and cook to desired doneness, turning occasionally.
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Check temp – Use an instant-read thermometer to test doneness. 125°F is rare, 135°F is medium-rare.
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Rest and slice – Let rest for 5-10 minutes before cutting against the grain into medallions.
The high initial heat helps create a lovely crispy crust, while finishing indirect prevents overcooking.
Pan Searing for Quick Weeknight Meals
Pan searing on the stovetop is a super quick and easy cooking method. Here’s how:
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Pat dry – Make sure fillet is dry before searing to help achieve a nice crust.
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Heat oil – Use a heavy pan like cast iron or stainless steel. Heat 1 tbsp oil over high heat.
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Sear hard – Add fillet and press down firmly with a spatula to maximize contact with the pan. Sear 2-3 mins per side.
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Baste butter – Add a tablespoon of butter and herbs to pan. Tilt pan and spoon over fillet as it cooks.
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Check doneness – Use instant-read thermometer. Remove from heat about 5°F before desired temperature.
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Rest and slice – Let sit for 5-10 minutes before cutting so juices redistribute.
The butter bastes the fillet, keeping it nice and moist while cooking. Yum!
Oven Roasting for Hassle-Free Meals
Oven roasting lets you simply pop in the fillet and focus on sides until it’s done. Here’s a foolproof method:
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Pat dry and coat – Dry fillet completely and brush with oil to help conduct heat. Season generously with salt and pepper.
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Preheat oven – Crank oven to 450°F. Heat a large ovenproof skillet over medium-high heat on the stove.
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Sear – Add 1 tbsp oil to hot skillet. Sear fillet for 1-2 minutes per side to get a nice crust.
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Roast – Transfer skillet straight to the oven. Roast for 15-25 minutes until it reaches 5°F below desired temp.
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Rest – Let it sit for at least 5 minutes before slicing into perfect medallions.
The initial searing gives you a crisp crust, while the oven roasting gently brings the center to a tender medium-rare.
Helpful Tips for Getting the Right Doneness
Cooking your Freirich petite fillet to the right level of doneness can take some practice. Follow these handy tips:
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Use a meat thermometer – This takes the guesswork out. Insert into thickest part, not touching bone.
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Follow the 5°F rule – Pull steak when it’s 5°F below your target temp. The residual heat will take it the rest of the way as it rests.
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Press with your finger – A rare fillet feels soft and spongy, medium-rare is springy, well-done is firm.
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Cut to check – Make a small nick to peek inside. Rare is bright red, medium-rare is pink, well-done is grey throughout.
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Adjust heat as needed – If it’s cooking too fast, lower heat. If it needs more time, increase heat.
With a good thermometer and some trial and error, you’ll be nailing perfect doneness in no time!
Let It Rest for Tenderness
After cooking, resist the urge to slice in right away. Resting is absolutely crucial for keeping your fillet juicy and tender:
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Transfer to plate – Move the cooked fillet to a clean platter or cutting board, not the hot pan.
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Tent loosely with foil – Drape foil over the top to keep warm, but don’t wrap it tightly.
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Rest 5-10 minutes – This gives time for juices to redistribute so they don’t gush out when cut.
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Drain juices – Tilt to let any accumulated juices on the plate drain off so your steak doesn’t soak.
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Check temperature – Meat will continue rising about 5-10°F as it rests. Use your instant-read thermometer to be sure.
Following this simple resting step makes all the difference in succulence and flavor. Just a little patience pays off!
Slicing Against the Grain
Cutting steak properly is nearly as important as cooking it right. Always slice against the grain:
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Identify grain – Look closely at the muscle fibers running through the rested fillet. You want to cut perpendicular to these.
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Slice thin – Use a sharp knife to cut across the grain into 1/4 to 1/2 inch slices. Thin slices are easier to chew.
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Angle knife slightly – Hold knife at a slight angle, not straight up and down, for the most tender cuts.
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Serve immediately – Get these beauties on the plates right away while hot! Add a pat of herb butter on top.
Cutting correctly ensures every single bite will be fork-tender. Now dig in and enjoy the fruits of your kitchen labor!
Complementary Side Dishes
A perfect Freirich petite fillet deserves worthy sidekicks. Here are some easy pairings:
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Garlic herb mushrooms – Sauteed mushrooms infused with garlic and parsley are a steakhouse classic.
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Loaded baked potato – Baked russets filled with all the fixings like cheddar, bacon, sour cream.
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Sauteed spinach – Quick-cooking spinach with olive oil, garlic, lemon juice adds color.
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Roasted asparagus – High heat roasting caramelizes and brings out natural sweetness.
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Scalloped potatoes – Thinly sliced potatoes baked in a creamy cheese sauce. Comfort food at its best!
Mix and match your favorite flavors and textures to make it a well-rounded meal.
Now you’re ready to impress your guests with restaurant-caliber Freirich petite fillets using these handy tips! Perfectly seared on the outside, red and juicy on the inside, this tender cut cooked properly is a true beefy delight. Grill it, pan sear it, or oven roast it, just remember to sear hot, rest sufficiently, slice against the grain, and serve immediately for maximum succulence.
Next time you see these premium petite fillets at the market, grab them with confidence knowing exactly how to prepare them. Your friends and family will be begging for your secret cooking method in no time. Let us know how your petite fillets turn out!