Hunting Outdoor

Petite Tender Steak

Written by Chris Alan

The Petite Tender is a petite, thin cut from the cow’s chuck primal, which is its front leg. This delicate and meaty steak is quite difficult to see in stores since it requires a butcher more time and skill to cut. It is generally used for stir-fries, kebabs, steak fajitas, or simple grilling and is best cooked fast over high heat.

It is also known as teres major, is a less popular beef cut that, despite being less expensive, matches fillet in terms of texture and flavor. It weighs 8 to 10 ounces and has a shape similar to pork tenderloin.

It resembles a flattened beef tenderloin and can be grilled whole or divided into medallions for quicker cooking. The flavor and tenderness of beef cuts vary greatly, from the tenderloin, which is delicate, to the shank, which is tasty but tough as leather. Garlic, rosemary, and thyme are used to season this simple, mild petite tender steak recipe, which makes for a delicious and healthy lunch.

The marination process usually takes around 30 minutes, but that is a minor price to pay for the flavor and softness. It is not only a beloved recipe, but it is also ridiculously simple. It takes around three minutes to combine the marinade. You may serve it with anything that goes well, like mashed potatoes, rice, egg noodles, and egg noodles.  It is inexpensive to make because it doesn’t call for wine or alcohol. It is delicious, juicy, and soft. It is simple to prepare and affordable.


If you like, cut off any silver skin and extra fat. Since this cut is lean and has excellent browning throughout, no seasoning or marinating is required. Salt and pepper or a dry rub will enhance the flavor without overpowering it if you decide to add a little extra flavor before cooking. The Petit Tender can speak for itself, just like any decent steak, so there’s no need to muck around with it too much. We advise cooking it on a hot grill or cast iron skillet for the best results. Like a fillet mignon, your petite tender can also be cut into medallions.


  • Piece of petite tender (1 x 14-16 oz)

  • Garlic (2 heads)

  • Olive oil (1 cup plus 2 tablespoons)

  • Lemon juice (1 teaspoon )

  • Chives, finely chopped (2 tablespoons )

  • Dijon mustard (2 teaspoons )

  • Salt (1 teaspoon )

  • Egg (1 yolk)


Prepare Aioli:

  1. Firstly, preheat the oven to 400 degrees.

  2. You can see the tops of the individual cloves of garlic by peeling off the papery covering on the outside and cutting off the top of the bulk of the garlic bulb.

  3. Before putting each bulb on a square of foil, add a half teaspoon of olive oil. Raising the foil will fully cover the bulb.

  4. Roast for 40 minutes in the oven.

  5. Place the roasted and cooled garlic in a large bowl and stir in the egg yolk, dijon mustard, lemon juice, and salt. Blend the ingredients for simply a few seconds using a stick blender.

  6. The ingredients should be mixed while holding the container at an angle, adding one cup of olive oil to the top as you go until the mixture comes together to form the aioli. Add more water or lemon juice if it’s too thick, then stir it again. Taste it and, add salt if necessary. 

  7. Add the chives, chopped, and stir.

Prepare Steak:

  1. In an oven-safe skillet, add the final tablespoon of oil; heat over medium-high heat. 350°F is the recommended temperature for an oven.

  2. Remove the meat from its packaging if it has been vacuum-sealed, blot it dry with a paper towel, and then thoroughly sprinkle it with kosher salt on both sides. 

  3. The steak should be put in the pan and cooked for 10 minutes, turning it over every two minutes.

  4. After the steak has been browned, put the pan in the oven and cook it there for a further 4 minutes, flipping it over every 4 minutes, until the internal temperature of the meat reaches 135 degrees.

  5. When the steak is finished cooking, take it out of the pan, place it on a board, wrap it firmly with foil, and allow it to set for 10 minutes. 

  6. Cut into slices and serve with roasted garlic aioli when ready to eat.

Prepare fresh vegetables for serving:

  1. Broccolini should be cooked for two minutes in a big saucepan of boiling salted water. Drain right away, then submerge in a bowl of ice water.

  2. In a big fry pan, melt the butter. Stir in the garlic. Add the rinsed broccolini to the garlic mixture. For two minutes, heat the pan. Include tomatoes in it. Stir thoroughly before serving.


  • Use your meat thermometer to make sure it is at the ideal temperature.

  • Let the meat rest for up to 10 minutes before eating; it will taste nicer

Want to know more about our recipes check Pikes peak roast.

About the author

Chris Alan

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