I love tenderloin…who doesn’t right? The problem is, it costs a fortune. Recently, I came across a much less expensive alternative though. The Teres Major roast. The teres major is known by a few names: beef shoulder petite tender, beef shoulder tender petite roast, tender medallions and bistro filet. It is one of the most tender cuts on the animal but is rarely used due to it’s difficulty to extract. It comes from the blade of the shoulder or chuck roast. The teres major is about the size of a pork tenderloin rather than a beef tenderloin.
After some initial research on this cut of meat, I also discovered that it is about 1/10th the price of a tenderloin. I had to get my hands on one and see for myself if it was every bit as tender as my research claimed. Let me tell you, it absolutely didn’t disappoint.
RECIPE AUTHOR: Sean & Suzanne of Pastured Kitchen
Prep Time: 10 min
Cook Time: 90 min
Total Time: 1 hr 40 min
- 1 beef teres major roast
- yellow mustard, enough to lightly cover roast
- 3 tbs smoked paprika blend
- 1 tbs beef tallow
- 3/4 cup macadamia nut oil
- 1 tbs MCT oil
- 2 whole eggs
- 2 tbs horseradish, grated
- 2 tbs fresh rosemary, chopped
- 1 tbs lemon juice
- 1 tbs white wine vinegar
- 1 tsp mustard powder
- Rinse beef teres major (shoulder tender) and pat dry.
- Rub mustard on beef until it is fully covered with a thin layer. This will allow the rub to stick to the meat better and won’t affect your flavor profile
- Liberally coat beef with smoked paprika rub.
- Place meat in glass container and marinate for 1 hour or as long as overnight.
- Once meat is finished marinating, allow it to come up to room temperature for even cooking.
- While meat is resting, preheat oven to 250° F and place a skillet on high heat and add tallow.
- When skillet is smoking hot, sear beef on all sides so seal in the flavor
- Place beef on a sheet pan with a rack on top and place in the oven. The rack will keep the beef slightly elevated and allow air to flow all around the beef for even cooking.
- Roast in the oven until desired doneness. Ideally an internal temperature of 140° F should be reached for medium rare. To ensure accuracy, I use an oven safe meat thermometer.
- Let beef rest for 5-10 minutes and slice into medallions. Serve with Rosemary Horseradish Mayo
- In a food processor, combine all ingredients except oil. Pulse until thoroughly combined.
- Add oil slowly, 1 tbs at a time to egg mixture and process. If you have a food processor, you can pour it through the dripper hole to control the flow.
- If you add oil all at once, you will not get emulsified mayo but oily eggs instead.
- Serve over tender medallions