Ah, the petite tender. At the butcher, this can also can be found as shoulder tender, mock tender, or anatomically the “Teres major”. There should be a love song written about this cut of beef. Hailing from the unusual chuck neighborhood of the cow, this Petite tender is a rare find, and the characteristics don’t match up with what your expectations of that part of the cow are. The old “close to the hoof or horn” equals tough muscles thing doesn’t apply here. This stuff is seriously good, tender, and half the price of beef tenderloin.
We’re presenting our little petite tenders as medallions on the plate, but the muscle will be salted, and slow roasted. For this cut of meat you want rare, or medium rare. Max medium rare, otherwise what are you doing with your life.
To accompany this tender as fuck Teres Major, we look to a starchy parsnip purée, and the umami packed miso butter. Parsnips are literally everywhere, and are often over looked. While relatively high in sugar, these sweet roots are also loaded with phytonutrients, vitamins, minerals, and fiber. Look for thinner specimens, the thick monster parsnips are usually a little too woody for a smooth as silk purée.
Side bar, this is a project recipe, it will take a few days with passive, minimal effort. Start this Friday for Sunday supper.
- 3 pound petite tender
- butchers twine
Generously salt the outside of the tender. Tie with butcher’s twine to encourage the round shape in 1 ½ inch intervals. Give each side a good few cracks of pepper as well. Set on a wire rack over a baking sheet for 36-48 hours in the fridge, uncovered. The next day, preheat for oven to 225 degrees. Roast for 2-3 hours. We’re looking for an internal temp of 120 degrees, so start checking at the 1 ½ hour mark. When you hit 120, pull the meat, and let it rest for 15 minutes. Make your purée.
- knob of butter
- 1 shallot
- 3 cloves garlic, peeled
- splash of dry white wine
- 1 bay leaf
- 1 cup cream
- 1 cup milk
- 18 ounces peeled, roughly chopped parsnips
- 12 ounces peeled, roughly chopped russet potatoes
Sweat the shallot in a few knobs of butter along with the whole cloves of garlic. Pour in a splash of white white, and cook out the alcohol. Add in the bay leaf, cream, milk, and chopped vegetables. Cook until fork tender, and remove the bay leaf. Next, carefully purée the vegetables and cream with a stick blender. Give it a pinch of salt, and loosen with butter as needed. Taste for seasoning, keep warm. If this seizes while you finish your petite tender, add in a splash of milk and whisk over a low flame.
miso ginger scallion butter
- 3 ounces soft butter
- 2 tsp. grated fresh ginger root
- 2 tbsp. chopped scallion
- 1 ¼ ounces miso butter
Everyone in the bowl of a stand mixer. Beat with the whisk attachment until light and fluffy. Place the butter in the center of a rectangle of plastic wrap. Roll, and wrap tightly into a log. Chill
finishing the dish
- few knobs of butter
- 1 sprig thyme
- ½ recipe miso butter
- 1 recipe parsnip purée
- roasted, rested filets
Your purée is hot, silky and ready. The miso butter is ready to slice on top of hot steak. All we need to do it reinforce that crust a bit. Heat a few knobs of butter in a large cast iron skillet. Set the petite tender in, and start to baste with hot butter for 30-45 seconds. Mind the temperature, we don’t want to spoon brown, or worse, burnt butter over our perfect steak. Flip the steak, and cover with the sprig of thyme. Continue to baste for an additional minute. Pull the steak, and let it rest for 5 minutes.
To serve, spoon, and push some purée across a plate in an elegant fashion. Slice the steak gently, revealing the ruby red, rare and delicious beef. Give everyone a few slices, and top with a medallion of miso butter. Serve immediately.