Shoulder

Petite Tender

Menu Inspiration

by Chef Barry Strand | NCBA Culinary Center

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. 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. The following are some menu ideas we created using this versitle cut of beef.

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.

Entr Es

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.

Easy Steak Diane

A flavorful cream sauce is served with mushrooms and tender beef medallions.

INGREDIENTS:

1 pound beef Petite Tender Medallions, cut 3/4 inch thick

2 to 3 teaspoons lemon pepper

2 teaspoons olive oil

Chopped fresh parsley

1 tablespoon olive oil

8 ounces mushrooms

2 tablespoons finely chopped shallots or onion

2 tablespoons brandy

1/2 cup whipping cream

2 teaspoons Worcestershire sauce

COOKING: www.nevadabeef.org www.mybeefcheckoff.org

Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove from skillet; set aside. Wipe skillet out with paper towels.

Press lemon pepper evenly onto beef medallions. Heat 1 teaspoon oil in same skillet over medium heat until hot. Place 1/2 of beef in skillet; cook about 4 to 6 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm. Repeat with remaining 1 teaspoon oil and beef.

Add brandy to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved. Stir in cream and Worcestershire sauce. Add mushroom mixture; cook and stir until sauce is slightly thickened. Add beef; stir to coat with sauce. Sprinkle with parsley, as desired.

Nutrition information per serving: 465 Calories; 207 Calories from fat; 23g Total Fat ) 151 mg Cholesterol; 23 mg Sodium; 5 g Total Carbohydrate; 56 g Protein; 5.6 mg Iron; 12.5 mg NE Niacin; 0.9 mg Vitamin B6; 3.8 mcg Vitamin B12; 10.4 mg Zinc.