You don't need to purchase filet mignon for your baby, but don't use the cheapest cut you can find, either. Very tough meat will become grainy when cooked, and pasty when puréed. Rib roast and short loin are both tender cuts that will purée nicely. Stick to leaner cuts (less than 10 grams of fat per 100 grams of beef).
4 ounces of lean beef
3 tablespoons water, breastmilk, or formula
Brown the beef in a pan until completely cooked through, typically 4–5 minutes per side for a thin steak. For a thicker piece, grill or roast until the interior temperature reaches 170°F.
Cut into small pieces and place in a food processor or blender. Purée for about 30 seconds, until the meat becomes a chunky powder.
Add water or formula, 1 tablespoon at a time. Continue puréeing until smooth.
Frozen beef can be safely thawed in the refrigerator or microwave. Raw beef may contain E. coli, salmonella, Staphylococcus aureus or Listeria monocytogenes, so take care with the cooking and cleanup. Cook the meat thoroughly in order to destroy bacteria. Use beef to make baby food within 2 hours of cooking and refrigerate if you don't plan to use the meat right away.