Wednesday, May 28, 2008

Beef Shoulder Filet

Beef Shoulder Filet also known as Petite Tender Cut is a well-kept secret in the meat case. Developed on behalf of the National Cattlemen's Beef Assn. it is a tender and inexpensive cut from the chuck. Equally at home on the grill or in a sizzling iron skillet it takes marinades and sauces well.

These were marinated with a teriyaki marinade. Don't use a sugar based marinade if you are going to grill because the sugar will burn long before the meat is done. Always add this type of marinade close to the end of cooking. I cooked these in a cast iron skillet on medium high heat to sear for 2-3 minutes per side. Then put the skillet in a pre-heated 400F oven for about 15 minutes until internal temperature is 140F for medium rare.

If you aren't lucky enough or willing enough to own a beautiful black as coal non-stick cast iron skillet, you can still cook with this method. Sear the meat in your skillet of choice leaving at least an inch or more between the pieces of meat. If the meat is crowded too close together it will stew and come out tough. Just before you start to sear the meat, place a casserole dish large enough to hold all of the meat with the 1-2 inch spacing in the hot oven. Once the meat is seared, remove the casserole dish with an oven mitt and transfer the seared meat to it and place in the hot oven. It might take a few extra minutes in the oven to reach to reach medium rare this way but the end result should be the same, a very tender and juicy petite tender!

No matter what cooking method you choose you should let the meat rest for 5-10 minutes to finish cooking and let the juices render back into the meat. The resting will raise the internal meat temperature 5 degrees or more. The meat was very tender but not as flavorful as traditional steak cuts from the short loin, such a T-Bone and Porterhouse.

I sliced some very thin and served with Hoisin sauce, soy sauce and a chili garlic sauce.The rest I sliced as rounds about an inch thick with A1 sauce.

The leftover thin slices made wonderful tender steak sandwiched the next day.


Tony Estigoy said...

Hey, thanks for the tip! I discovered shoulder filet about a year ago and and have been looking for different ways to prepare other than bar-b-queing.
Your idea with the iron skillet is greatly appreciated as I would never have thought of it!

To your success,

Tony Estigoy

Birdie Bird Designs said...

Thank you... just bought a couple of shoulder filets today and was looking for how to cook them... I have a treasured iron skillet and I am using your method!

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