Tender Grilled Medallions Steak Recipe
Not too long ago, I was at my favorite butcher shop trying to decide which type of steak to get. The guy in front of me was getting one kind that I hadn’t heard of before, and they were on sale, priced at only $5.99/lb. (their regular price is $7.99/lb.), so I was pretty skeptical about them. I asked if he had eaten them before, he said that he had, and they were SO good. I asked the butcher, and his comment was “You are in for a treat!” Well, I’m happy to report that they were both right, and I’ve been back several times since then to pick up some more. I suspect this steak might just be one of the best kept secrets out there. Chances are, you will probably need to go to a butcher shop to find this steak, but I highly recommend checking it out.
A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the most tender beef muscles and is said to be “white-tablecloth quality”, being a similar quality to filet mignon, but less expensive. It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions (after being roasted or grilled whole). It is shaped like a pork tenderloin, and weighs 8 to 10 ounces (230 to 280 g).
There are lots of different ways to prepare steak… and you can use whatever is your favorite marinade, seasoning, rub or whatever on this one. You can cook them on a grill, or broil in your oven, or even use a George Foreman type grill. It is recommended that these steaks be cooked to medium-rare for best flavor, etc. but you can probably adjust that a bit if you prefer more or less done. (I would not recommend “well done” in this case). This steak is so good that you won’t need steak sauce, but you might consider some horseradish sauce if you like that sort of thing.
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