Petite tender / Jewish Fillet

What is Petite tender?

Petite tender was like Bavette and Hanger steak a forgotten cut of meat that is fortunately gaining more popularity in the Netherlands. Petite tender comes from the shoulder and is also known as Jodenhaas (Jewish fillet). The meat is often confused with Hanger steak and Bavette, but Petite tender has been worked much less and is therefore more tender. If you are a steak lover, you should definitely give it a try.

Why the name Petite tender?

Petite tender is quite a mysterious but also special name for a steak, isn't it? As mentioned above, Petite tender is also known as Jodenhaas. The name Petite tender, like Jodenhaas, is related to Judaism and is thanks to our Belgian neighbours. In the Diamond District of Antwerp, there are many Jewish people who are allowed to eat this alternative to tenderloin.

Petite tender, tenderloin, or Hanger steak?

With all these different names ending in haas for beef cuts, we can imagine that it can get confusing. Everyone knows tenderloin, as it is the most famous steak cut. Petite tender is a great alternative to tenderloin. In many restaurants, Petite tender is often used to make steak tartare because it is beautifully tender and full of flavour. In terms of shape, Petite tender also closely resembles Hanger steak, though the texture is quite different. While Petite tender has a relatively fine texture, Hanger steak has a coarse one. Choose based on your personal preference.

How many grams of Petite tender per person?

The amount of Petite tender you need per person depends on how you serve it. Is it an appetiser or a main course.

Petite tender as an appetiser for example steak tartare
Normal eater: 75 to 100 grams
Big eater: 125 to 150 grams

Petite tender as a main course
Small or normal eater: 250 grams
Big eater: 250 to 400 grams
Carnivore: 400 to 500 grams

How to prepare Petite tender?

Petite tender can be prepared in many ways. You can pan fry it as a steak or slice it finely for steak tartare. Before cooking as a steak, take the Petite tender out of the refrigerator at least 30 minutes in advance to reach room temperature. Pat it dry with kitchen paper and season with salt and pepper.

Can Petite tender be cooked on the barbecue?

Petite tender is excellent on the barbecue. Even if you are not a top chef, using a meat thermometer will ensure that it does not overcook.

Petite tender recipe

Petite tender is a beautiful alternative to tenderloin and significantly more affordable. You can also prepare great steak tartare with it. Duijvelslekker has written an extensive recipe with brioche bread, tarragon mayonnaise, cornichons, Amsterdam onions and shallots. A guaranteed showstopper.

Buying Petite tender online

Buying Petite tender online at The Butchery means ensuring top quality. All Petite tender cuts are handled by our Master Butchers and come from authentic beef breeds. Order before eleven in the morning and receive it the same evening in the Netherlands and Belgium. Prefer daytime delivery? Choose your delivery moment at checkout.

Petite tender quickfrozen delivered

At The Butchery we ensure that the meat is optimally frozen with great care. After arrival, our butchers trim the Petite tender carefully and cut it to size. It is packaged individually, vacuum sealed and labelled. We freeze the meat as quickly as possible to minimise quality loss. This preserves flavour and nutrients.

Ordering Petite tender online?

Petite tender is not easy to find at every butcher, so an online butcher shop is ideal. A quality breed is essential for flavour and tenderness. As a true steak lover, you must try Petite tender at least once.

Your meat is delivered frozen thanks to our two couriers. Trunkrs handles evening delivery, with parcels packed in insulation and dry ice to ensure they arrive frozen. For daytime delivery, we work with Leen Menken, specialists in conditioned transport. With both options, your order always arrives frozen.