The Best Deal on Meat in Supermarkets: Petite Filet Mignon Beef Tenderloins

In some supermarkets, grocery stores are offering a great deal on meat that can't be beat. The type of cut I'm talking about is one of those lesser-known off-cuts like hanger steak or skirt steak, which are usually cheaper but still packed with flavor. However, the best deal I've found is for petite filet mignon beef tenderloins. This small tenderloin that's attached to the side of a larger beef tenderloin is basically a miniature version of the more expensive cut.

What makes these petite filets so special? They're essentially the same quality of tenderness and deliciousness as you'd get in a filet or beef tenderloin, but at a fraction of the price. The speaker recently found a three-pound pack of beef tenderloin for $13.57, which works out to just over four dollars per pound. To put that into perspective, you can't really find a better deal on steak than this in most supermarkets.

The problem is that not all supermarkets carry these petite filets, and even when they do, they may not offer them as an option. However, if you know where to look and ask the right questions, you can get your hands on this amazing cut of meat. The speaker suggests contacting a local butcher or online distributor to see if they have any deals available.

One way to get your hands on these petite filets is to ask your butcher to set some aside for you. If the supermarket is breaking down whole beef tenderloins, it's likely that they'll be able to cut off a few of the smaller pieces and save them for customers who are interested. The speaker suggests doing this at the beginning of every week, so that you can get a steady supply of these delicious little steaks.

These petite filets are perfect for all sorts of dishes, from beef teriyaki to kabobs. They're also great for roasting, just like a Chateaubriand steak. The speaker recently cooked one up as part of a cheap meal that tasted like it was $50 worth at a restaurant.

To prepare these petite filets, you'll need to clean up the silver skin and remove any excess fat. This can be a bit tricky, but with some patience and practice, you should be able to get the job done. The speaker suggests using a hot pan to sear the steak on all sides before finishing it in the oven at 425 degrees Fahrenheit.

To finish cooking the petite filets, the speaker recommends popping a thermometer into the thickest part of the meat to ensure that it reaches an internal temperature of 128 degrees Fahrenheit. This will result in a perfectly cooked steak every time. Once the steak is done, simply let it rest for a few minutes before serving.

The best part about these petite filets is their affordability. At just over four dollars per pound, you can get a great deal on this high-quality meat without breaking the bank. The speaker suggests seeking out local butchers or online distributors who may have deals available on these cuts of meat.

Overall, petite filet mignon beef tenderloins are an amazing value that can add some serious flavor and excitement to your meals. With a little bit of research and planning, you should be able to get your hands on these delicious little steaks at a fraction of the cost of more expensive cuts of meat.

"WEBVTTKind: captionsLanguage: enat some markets grocery stores if it's a good one they should provide their shoppers with what I think is by far hands down the best deal you can get on meat in a supermarket it's not widely available though what kind of cut am i talking about there's like a hanger steak skirt steak something like that one of those off cuts cheaper cut now I'm talking about petite filet mignon beef tenderloins if you remember my Chateaubriand video for the holidays I butcher our whole beef tenderloin and with it comes this piece that is attached to the side and it's basically a miniature version of the beef tenderloin a lot of times they'll wrap it in with the beef tenderloins a lot of time they'll cut it off and if the supermarket is breaking all that down themselves they likely have some of these what's good about these is that they're basically the same quality of tenderness and deliciousness as you would get in a filet or beef tenderloin but look at this $13 and fifty seven cents for about three pounds of beef tenderloin get out of town can you but you can't beat that that is like that's four dollars and 50 cents per petite filet it's $4.99 a pound which is like the price of ground beef ground chuck find me a better deal in the supermarket I don't think you can do it I don't think it's possible this is the best one the problem is most supermarkets aren't very good and so they will not be giving this to you if you got a good butcher go to him maybe they don't sell it in the supermarket but maybe you can work out a deal if you know they're getting whole tenderloins in be like hey can you cut off the petite fillet for me and save three of them for me at the beginning of every week it's perfect for cutting up into cubes and doing some like beef teriyaki which we just made teriyaki sauce for kabobs all sorts of stuff but it's also perfect to roast just like a Chateaubriand like we did for Christmas so today that's what we're gonna do this is one of my favorite cuts I'm gonna show you how I prep it and cook it just on a regular weeknight is like a cheap meal but like a cheap meal that tastes like it's $50 meal in a restaurant so let's just get right into it so this is basically what it is a small tenderloin connects to the side where all this sinew is we're just going to basically clean all that up clean up the silver skin clean up all that fat and we have beautiful hunks of meat I'm gonna roast up this guy right here and then I'm gonna take these two and then you'll pop these two in a ziploc and this has been two more nights of meals so all I want to do is basically just clean up some of this sinew that's kind of stuff that I'm not gonna really want to eat I'm just gonna go through and clean all that stuff up so this is the main thing we want to remove this is called silver skin and so all I need to do really fat on that top layer I just want to get rid of I'm basically just going to run my knife in there and then expose that silver skin and then angling upwards just cut that off removing as little of the meat as possible in a perfect world you have enough time right you've picked this up maybe the day before you can get home and solve this like two hours before you want to cook it and let that salt penetrate into the meat you're gonna do that you either have enough time to salt it in advance or you salt it right before you throw it on to the ground we're gonna sear it on all sides in a pan then we're gonna throw it into the sheet tray why throw it in a sheet tray because the sheet tray is gonna be cold that's gonna help cook it a little bit more evenly than throwing that hot pan underneath there and sort of maybe cooking one side a little bit too heavy then stick a thermometer in let it cook at around 425 degrees and until the internal temperature of this and it's thickest point reaches a hundred and twenty-eight degrees then I'm gonna let that rest and I've found that to be the perfect temperature that I like my steaks at it doesn't need anything else you've given it enough salt and you cook it to the right temperature and you let it rest for long enough it's better than any steak in any restaurant guaranteed and it was four dollars so this is a good one first thing we're gonna do those dry it really well so we can get a nice sear on it we're just gonna use some paper towels so he's got some salt pepper and some oil I'm gonna head over to this stove preheat my style cast iron pan you can use a large cast iron pan you can use an enameled cast iron pan you can use a stainless steel pan just anything that's gonna get really hot at this first stage we're not worried about cooking this through at all we're just worried about getting a nice brown color on all sides of the beef then we're gonna pop a thermometer into it make sure it gets to the center of this guy the thickest part pop it in a 425-degree oven cook it till 1:28 internal temperature let it rest and it's that easy so let's just get right into heads up there's smoke in this room smoke a lot of silence four dollars filet mignon for the price of ground chuck it's really just a beautifully done steak to think this is four dollars it's crazy look I'm telling you guys I don't think you can find a better deal now again you got to go to a place that has good quality meat seek out a butcher see if you could contact one of these online distributors and see if they have this kind of thing and if they have a deal on it to keep an eye out for it this won't be available everywhere but if you know what you're looking for and you ask around and you're a bit kind of inquisitive about it I think you're gonna find it and once you find it you will agree that this is hands-down the best meat do in the supermarket now you know you got kind of got wise with me about a hat in the comments earlier so I was like screw them I'm gonna wear a hat today yeah I don't know why every supermarket doesn't carry that cut of meat but it really is one of my favorite I discovered it when I was in college and went through a period of my life where I couldn't find it and now I'm starting to see it again so keep an eye out maybe it's becoming more popular but it always just ask your butcher for it just look out for it and try and find it goes great with any rice potatoes vegetable you just match it the way you like that took about 20 minutes to put together so thank you all for watching that's all I have today I'll see you next time until then take care of yourself go feed yourself\n"