Simple Bistro Tender
The Bistro Tender is a hard-to-come-by cut of beef. It is the “teres major” muscle and comes from the shoulder of the beef. It is also called the shoulder tender or petite tender and, as the name implies, it is both tender and flavorful. I think you’ll enjoy it.
Course: Main Course
Keyword: beef, bistro tender, petite tender, teres major
Servings: 2 people
- 1 Moody’s Bistro Tender about 14 to 16 ounces
- 2 T of your favorite rub
- 1 T canola oil
- 1 T butter
If you don't have a favorite rub, try this simple rub that will bring out the flavor of the meat.
- Mix salt, ground pepper and onion or garlic powder to taste.
- Add some melted butter if you want to further enrich the flavor.
Allow meat to come to room temperature before cooking, about 1 hour.
Pre-heat oven to 350°.
Season the meat with the rub mix. In a large cast-iron skillet, heat the oil/butter mix over medium-high heat and brown the tender on both sides, about 2 minutes per side.
Once the tender is fully browned, place cast iron skillet in the oven and cook until the interior reaches 125°, about 10-15 minutes.
Remove from oven, place on cutting board, cover with foil and allow to rest for 5 minutes. The tender will continue to cook so that when fully rested it will be medium-rare.
When ready to cut, slice in ½ to ¾ inch pieces and serve.
Note St. Elmo’s Horseradish Sauce is a perfect condiment.
Wine Pairing: A full-bodied Red Blend or Cabernet Sauvignon pairs nicely with this meal.