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How to Cook a Beef Shoulder Petite Tender

author image Fred Decker
Fred Decker is a trained chef and certified food-safety trainer. Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.
How to Cook a Beef Shoulder Petite Tender
How to Cook a Beef Shoulder Petite Tender

Cuts of beef -- from the delicate tenderloin to the flavorful but leather-tough shank -- vary widely in flavor and tenderness. Often, a tough large cut contains one or two small muscles that are unusually tender, which can be separated out by a careful meat cutter. One example is the beef shoulder petite tender, a very tender muscle cut from the otherwise-tough chuck. It's shaped like a flattened version of the beef tenderloin, and it can either be grilled whole or cut into medallions for faster cooking.

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Grilling Whole

Step 1

Place your petite tender on a cutting board. The surface should be free of any visible pieces of fat or connective tissue when you purchase it, but if not, use the tip of a sharp knife to trim them away.

Step 2

Season the petite tender on all sides with salt and pepper or, if you prefer, a seasoning spice mixture. Spray the surface lightly with cooking oil to help prevent sticking.

Step 3

Preheat your grill to a medium-high heat, approximately 425 to 450 degrees Fahrenheit. Place your tender on the grill and close the lid. It's very lean, so flare-ups from melting fat aren't a concern.

Step 4

Grill the tender, turning once, until the beef reaches your desired degree of doneness. For medium-rare, this usually takes 14 to 16 minutes.

Step 5

Remove the tender to a serving platter or clean cutting board and cover it loosely with foil. Let it rest for 8 to 10 minutes before slicing and serving it.

Grilling Medallions

Step 1

Trim any surface fat or connective tissue from your petite tender.

Step 2

Cut the tender crosswise into medallions approximately 3/4-inch thick. Brush or spray the medallions lightly with oil to prevent sticking, then season them with salt and pepper.

Step 3

Place the medallions on a preheated grill and sear them for 3 to 5 minutes on the first side, until they're well marked by the grill. Turn and cook them for another 3 to 5 minutes, or until they reach your desired degree of doneness.

Step 4

Remove the medallions from your grill and let them rest for 3 to 5 minutes before serving.

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