shoulder petite tender menu inspiration

chef barry strand | May 16, 2019

Don’t let this little cut from the Chuck primal fool you, the Shoulder Petite Tender is loaded with flavor and makes a great addition to any menu. Smaller and more affordable than the Tenderloin, the Petite Tender is juicy and tender and works well in a variety of menu applications from appetizers to entrees.

Menu Applications and Concepts

Appetizers

Steak Dolmades: Season Beef Petite Tender with sumac, salt and pepper, and then broil. Combine with a reduction of shallots, butter, meat drippings, pomegranate juice, port and lemon juice. Slice steak, then roll in grape leaves and lavash bread. Garnish with pomegranate syrup and seeds and spearmint.

Beef Petite Tender and Truffle Butter Fonduta: Season and broil Beef Petite Tender, then let cool and cube. Create a fonduta using grated fontina and aged provolone melted in milk with egg yolks and truffle butter. Serve fonduta in a fondue pot with cubes of beef and baguette for dipping.

Entrées

Steak Tonnato: Drizzle chilled slices of roasted Petite Tender with a creamy Italian tuna or “tonnato” sauce. Garnish with black olives, roasted red and yellow peppers, parsley and capers.

Steak Tagine: Serve slices of grilled Petite Tender over a sweet-savory Moroccan stew of chickpeas, tomatoes and dates, and season with cumin and saffron. Garnish with grilled lemon slices and toasted sesame seeds.

Sesame-Crusted Beef Medallion Okonomiyaki: Sear or roast black and white sesame crusted Petite Tender medallions. Serve on top of Japanese pancake, or okonomiyaki.

All-Day Steak Salad: Serve slices of roasted Petite Tender over a field of greens mixed with veggies and capers for a hearty lunch-time salad.

Al Pastor Glazed Petite Tender: Though traditionally pork, the Al Pastor brought to Mexico from Lebanon was originally red meat. Use the Petite Tender to bring this dish back to its original roots. Serve in a glaze bolillo rolls.

Additional Culinary Inspiration

On the Menu

See how Chef Adam Hegsted of Washington state-based Eat Good Group uses the Petite Tender to bring a craveable dish to his menu in this Beef Means Business video.

Other names for the Shoulder Petite Tender include the Teres Major; Butcher’s Steak; Chuck Shoulder Tender; Petite Tender Medallions; Shoulder Petite Tender; Shoulder Petite Tender Roast Boneless; Shoulder Tender; Shoulder Tender Medallions. When ordering this cut, ask for 114F.

About Chef Barry Strand:

Chef Barry Strand works in the National Cattlemen’s Beef Association Culinary Center, funded by the Beef Checkoff. Chef Barry leads the lab program which focuses on the exploration of new ingredients, equipment, and innovative beef preparations and cooking methods.