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Ruth's Chris Steak House Petite Filet

By Todd Wilbur


Score: 4.67. Votes: 3
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Menu Description: "A smaller, but equally tender filet...the tenderest corn-fed Mid-western beef. So tender it practically melts in your mouth."

This is the signature item for the Ruth's Chris chain. It's a delicious filet mignon that comes to your table sizzling hot and so tender you can cut it with a fork. If you want to prepare filets the Ruth's Chris way you first need some prime corn-fed filets, which can be found in specialty meat markets or through mail-order outlets such as Omaha Steaks. Prime is your best choice, but the technique will still work with other grades of beef. 

This recipe duplicates the petite filet on the Ruth's Chris menu, since the larger filet is so big—about 14 ounces. Ruth's Chris uses a special broiler which reaches temperatures as high as 1800 degrees F. It's likely you don't have such an oven, so you can use a conventional oven set on high broil, with the rack inches away from the heat source. If you have a gas oven, watch for flame-ups from spattering. If you begin to get flames, move the rack to a lower level. Also, you will need ceramic oven-safe plates to serve the sizzling steak on. 

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 4 8-ounce prime filet mignon steaks
  • 6 tablespoons butter, softened
  • ...

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Score: 4.67. Votes: 3
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Jeff
Jan 10, 2018, 18:14

Cooking times are WAY to long. For rare, the way I like it, I would suggest 2-3 minutes per side. Med Rare 3-4 minutes. Anything more, you should get a burger at McDonalds.

Dan
Mar 6, 2013, 23:00

I have been making this for about 10 years now. The wife and I love this, and it is her usual request on those rare occasions we get to have a date night that allows us to stay home alone. This is by far the best tasting steak recipe I have ever had.

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