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.

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.

Things You'll Need

  • Sharp knife

  • Cutting board

  • Salt and pepper, or other seasonings to taste

  • Oil


Remove a whole tender from your grill when its temperature is at least 5 degrees Fahrenheit below the final temperature you want. For example, if you want a rare tender at 140 F, remove it from the grill at 135 F.

Whole tenders can also be roasted in a hot oven at 425 F, for approximately 20 to 25 minutes.

Tenders can range from 8 to 12 ounces or more. Allow 4 to 6 ounces per diner for a lunch portion, or 6 to 8 ounces for a dinner portion.

Load Comments

Copyright © 2019 Leaf Group Ltd. Use of this web site constitutes acceptance of the LIVESTRONG.COM Terms of Use , Privacy Policy and Copyright Policy . The material appearing on LIVESTRONG.COM is for educational use only. It should not be used as a substitute for professional medical advice, diagnosis or treatment. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse any of the products or services that are advertised on the web site. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the advertisements are served by third party advertising companies.