Save Money with this Beef Tenderloin Substitute at Aldi

If you’ve been browsing Aldi’s weekly circular, you might have noticed a special cut of beef called the Petite Tender offered at $6.99 per pound (a bit off the regular price of $9-10 per pound). Wild Fork Foods offers this cut every day for $9.98 per pound. This cut, also known as the Delmonico cut or Chuck Tenderloin, is a favorite among butchers but remains relatively unknown to many home cooks. Despite coming from the chuck, or shoulder, part of the cow, the Petite Tender offers surprising tenderness and versatility that can elevate your meals without breaking the bank. It can be used as a substitute for beef tenderloin in dishes like Beef Wellington and Filet Mignon.

Petite Tender made into a Beef Wellington.

What Is Petite Tender?

The Petite Tender is a small, cylindrical muscle located in the chuck primal near the cow's shoulder. Unlike most chuck cuts, which tend to be tougher and better suited for slow cooking, the Petite Tender is naturally tender. It’s sometimes called the Chuck Tenderloin because it resembles the more famous tenderloin but comes from a different part of the animal.

This cut weighs around 8 to 12 ounces, making it perfect for individual servings or slicing into medallions. Its fine grain and lean texture allow it to cook quickly and remain juicy, which is why butchers prize it as a hidden gem. To mimic the size of an actual beef tenderloin, many cooks tie two beef tenderloins together.

Where to Find Petite Tender

Aldi’s weekly circular frequently features Petite Tender at a great price, making it an accessible option for many shoppers. Because it’s less common in grocery stores, Aldi’s offering is a chance to try this cut without hunting specialty butcher shops.

If you miss the Aldi deal, they sell it every day for around $10 per pound. Don't worry about the marination: it just makes the petite tender, well, more tender. Wild Fork Foods also sells the petite tender for $10 per pound every day, but does not often have sales. Wherever you shop for beef, ask the butcher (if there is one) for this cut. If nothing else, you will impress the butcher.

Why Choose Petite Tender Over Other Cuts?

Many people shy away from chuck cuts because they expect toughness. The Petite Tender breaks that stereotype. Here’s why it’s worth trying:

• Tenderness: It rivals the filet mignon in tenderness but costs significantly less.

• Flavor: Coming from the shoulder, it has a richer, beefier flavor than the traditional tenderloin.

• Versatility: You can grill, roast, pan-sear, or slice it thin for stir-fries or sandwiches.

• Value: The petite tender costs less than half as much as a traditional tenderloin. At Aldi, it costs about a third as much. It is a great budget-friendly alternative to more expensive cuts.

  
  

How to Cook Petite Tender

Cooking Petite Tender is straightforward, but a few tips can help you get the best results:

1. Preparing the Meat

• Trim any excess fat or silver skin before cooking.

• Marinate if you want to add extra flavor, but it’s tender enough to stand on its own with just salt and pepper.

  
  

2. Cooking Methods

• Grilling or Pan-Searing: Cook over medium-high heat for about 3 minutes per side for medium-rare. Let it rest before slicing.

• Roasting: Sear the meat first, then roast in a 400°F oven for 10 minutes. or until a thermometer inserted in the center reads 130 degrees. (That's 54 Celsius for our European and Canadian friends.)

• Slicing for Medallions: Cut into 1-inch thick slices and cook quickly in a hot pan. This method is great for serving with sauces or in salads.

  

3. Serving Suggestions

• Serve with roasted vegetables or a fresh salad.

• Pair with a red wine reduction or mushroom sauce.

• Use sliced medallions in sandwiches or wraps for a gourmet touch.

  
  

Recipes to Try with Petite Tender

Here are two simple recipes to showcase the Petite Tender’s flavor and tenderness:

Pan-Seared Petite Tender Medallions

• If your petite tender is thick enough, slice it into 1-inch-thick medallions.

• Season with salt, pepper, and garlic powder. If you have fresh herbs such as thyme or rosemary, they add flavor to this cut.

• Heat a skillet over medium-high heat with olive oil.

• Cook medallions for 2-3 minutes per side for medium-rare. Use care not to overcook. Use a "test" medallion to test timing.

• If your petite tenderloin is not large enough for medallions, just pan-sear the entire tenderloin as you would for medallions.

• If you feel adventurous, add a couple of pats of butter to the pan after you flip your beef, then tilt the pan slightly and butter-baste it with a spoon. Add fresh thyme to the butter for a really nice flavor.

• Serve with sautéed mushrooms and steamed green beans.

  

  Sliced Petite Tender medallions, ready to pan-sear.

  
  

Beef Wellington

• Recipe and Instructions

  Make Beef Wellington on a Budget with Butcher's Secret Cut!

Final Thoughts

By using this inexpensive cut in recipes that call for beef tenderloin, you can reduce grocery costs and eat regally. Petite tender tastes better than tenderloin and is almost as buttery and tender. Grab several at Aldi and freeze them if you find them on sale. But even at the everyday price, this cut is a steal. Enjoy and happy cooking!!