Bistro Filet (Petite Tender)

The Bistro Filet — also known as the Petite Tender — is one of the lesser-known treasures from the Beef shoulder. Despite where it comes from, this small steak is remarkably tender, with a fine texture and delicate Beef flavor that earns it comparisons to Filet Mignon.

Only two Bistro Filets come from each animal, and carefully removing them during butchering takes a little extra work. That naturally limited supply is one reason you won't see this cut nearly as often as Sirloin, Ribeye or New York Strip.

A Small Steak with Filet-Like Tenderness

The Bistro Filet is especially good when cooked whole, rested, and then sliced into thick medallions. Its tenderness makes it an excellent choice for a simple steak dinner when you want something special without the size of one of our larger premium steaks.

Keep the preparation simple and let the Beef speak for itself — a little salt, a hot skillet or grill and careful cooking are really all it needs.

100% Grass-Fed & Grass-Finished

Our Beef comes from cattle raised slowly on pasture for more than 36 months, often up to 42 months. They're 100% grass-fed and grass-finished — never grain-fed — and graze the diverse forage growing across our zero-spray pastures.

We raise our cattle without antibiotics, hormones or vaccines. Our Beef is dry-aged, expertly butchered locally, vacuum sealed and flash frozen while very fresh.

Cooking Bistro Filet

Because this is such a tender, relatively small cut, it doesn't require long cooking. Sear it in a very hot cast-iron skillet or cook it over a hot grill, taking care not to overcook it. Rest before serving whole or slicing into medallions.