How to cook petite tender meat?

Petite tender, also known as shoulder tender, is a small, tender muscle that sits underneath the shoulder blade of beef. It’s very tender and flavorful, but often overlooked. Many people don’t know how to cook petite tender meat properly to bring out its best qualities. Read on to learn everything you need to know about cooking this underrated cut of beef!

What is Petite Tender Meat?

Petite tender is a small, usually oblong-shaped muscle that sits under the shoulder blade of beef cattle. It’s anatomically part of the chuck section of the animal. Petite tender weighs approximately 1-2 pounds per piece and is very tender and flavorful.

This petite cut of meat is sometimes called shoulder tender because of its location. It’s also known as bistro tender, bistro filet, and shoulder tender medallions.

Petite tender has similar qualities to tenderloin – it’s very tender and lean. However, it has a bit more fat marbling than tenderloin which gives it a richer, beefier flavor. The extra marbling keeps petite tender juicy and moist during cooking.

Benefits of Cooking Petite Tender

Here are some of the benefits of cooking with petite tender meat:

Tender and flavorful – Petite tender is one of the most tender cuts of beef with a rich, beefy flavor.
Versatile – Petite tender can be prepared in many ways from grilling to pan-searing to braising.
Quick cooking – Since it’s so tender, petite tender cooks fast and is great for weeknight meals.

Less expensive – Petite tender costs less per pound than premium cuts like tenderloin.

How to Choose Petite Tender

When purchasing petite tender at the grocery store or butcher shop, look for the following qualities:

Color – Raw petite tender should be a bright red color. Avoid any meat that looks brown or gray.

Marbling – Look for white marbling flecks throughout the meat for tenderness and flavor.
Size – Petite tender pieces are usually around 1-2 lbs. Avoid pieces larger than 2 lbs as they may be tougher.
Packaging date – Fresh petite tender will have a more recent packaging date. Use within 3-5 days of purchasing.

How Long Does Petite Tender Last?

Fresh petite tender will last 3-5 days in the refrigerator from the date of purchase. To extend its shelf life, petite tender can be frozen.

To freeze petite tender:

Wrap each piece in plastic wrap or freezer paper.

Place wrapped meat in a freezer bag, removing excess air.
Freeze for up to 6 months.
Thaw overnight in the refrigerator before use.

How to Prepare Petite Tender for Cooking

Petite tender just needs a little preparation before cooking. Follow these tips:

Pat dry – Blot petite tender pieces with paper towels to remove any excess moisture or blood.
Trim – Use a sharp knife to trim off any excess fat or silver skin.

Season – Season the meat right before cooking with salt, pepper, herbs, spices, etc.
Bring to room temp – Let petite tender steaks sit at room temperature for 30 minutes before cooking.

Methods for Cooking Petite Tender

These are some of the most popular cooking methods for petite tender steak and tips for each technique:

Pan Searing

Use a cast iron or stainless steel pan.
Pat meat dry and season right before cooking.
Heat pan over medium-high heat until very hot.

Add just enough oil to lightly coat the pan.
Cook each side for 2-5 minutes until browned.

Grilling

Let meat sit at room temp 30 mins before grilling.

Prepare a hot grill or grill pan.
Oil the grates right before putting on the meat.
Grill petite tender over direct high heat for 2-4 mins per side.

Broiling

Position oven rack 6 inches from heating element.
Pat meat dry and coat with oil.
Broil petite tender 5 minutes per side until browned.

Braising

Brown petite tender pieces first in a pan.
Transfer to dutch oven with braising liquid.
Braise covered on stove or in oven until fork tender.

Sous Vide

Season petite tender and seal in a vacuum bag.
Cook in water bath at 135°F for 1-4 hours.
Sear meat after cooking to brown exterior.

How to Tell When Petite Tender is Done

It can be tricky knowing exactly when petite tender is cooked to your desired doneness. Use these methods to test if your meat is done cooking:

Temperature method – Use an instant read meat thermometer. Rare = 125°F, Medium Rare = 135°F, Medium = 145°F.
Finger test – Touch your finger to the meat to feel its firmness. Rare is soft, Medium is gently yielding.

Cut into it – Make a small cut into the thickest part to check the internal color.
Rest time – The meat will continue cooking as it rests, so remove from heat just before desired doneness.

How Long to Cook Petite Tender

The amount of cook time depends on a few factors like thickness, cooking method, and desired doneness. Here are general guidelines for how long to cook petite tender:

Doneness	Cook Time
Rare	2-5 minutes per side
Medium Rare	4-7 minutes per side
Medium	6-10 minutes per side

For braising, braise petite tender pieces for 1-2 hours until fork tender. For sous vide, cook 1-4 hours until center reaches your desired temperature.

How to Cook Petite Tender Steak in a Pan

Pan-searing is one of the best ways to cook petite tender steak. Follow this easy method:

Take petite tender out of fridge and let sit at room temp for 30 mins.

Pat steak dry with paper towels and season generously with salt and pepper.
Heat a cast iron or stainless steel pan over medium-high heat until very hot.
Add just enough oil or butter to lightly coat the bottom of the pan.

Carefully add the steak. Cook for 2-5 mins per side until well browned.
Use tongs to turn the steak every minute or so for even browning.
Remove steak from pan and let rest 5-10 mins before slicing and serving.

For medium rare doneness, cook petite tender in a hot pan for about 4 minutes per side. Use an instant read thermometer to check for 135°F internal temperature.

Pan Sauce

After removing the cooked petite tender steak, add some wine, broth, or juice to the pan and scrape up any browned bits. Whisk in a pat of butter at the end for a flavorful pan sauce.

How to Grill Petite Tender

Grilling brings out great flavor in petite tender steak. Follow these steps:

Take steak out of fridge at least 30 mins before grilling.
Clean and oil the grill grates right before cooking.
Season steak all over with salt, pepper, garlic powder, etc.

Place steak directly over high heat. Grill 2-4 mins per side.
Check for doneness after flipping using instant read thermometer.
Let steak rest 5-10 minutes before slicing and serving.

For medium rare, cook for about 4 minutes per side until internal temperature reaches 135°F. Watch carefully to avoid overcooking.

Adding Smoke

Consider adding wood chips or chunks to your grill to infuse petite tender steak with smoky flavor.

How to Braise Petite Tender

Braising is a great way to cook petite tender. It breaks down the connective tissue and results in very tender, fall-apart meat.

To braise petite tender:

Cut petite tender into 2-inch pieces.
Season pieces all over with salt and pepper.

Heat oil in a braising pot or dutch oven.
Brown meat pieces well on all sides.
Add braising liquid like broth, wine, or tomatoes to pot.

Bring to a boil then reduce heat to low.
Simmer covered for 1-2 hours until fork tender.
Remove meat and reduce braising liquid to make sauce.

Braising Liquids

Try braising petite tender in beef broth, red wine, tomatoes, onions, garlic, herbs, and warm spices like cinnamon and allspice.

How to Cook Petite Tender Sous Vide

Cooking petite tender sous vide results in exceptionally tender and juicy meat. Follow these instructions:

Season petite tender pieces all over with salt, pepper, herbs, etc.

Vacuum seal seasoned meat in sous vide bags.
Cook in water bath at 135°F for 1-4 hours until cooked to desired doneness.
Remove bags and sear meat in a hot pan to brown exterior.

For medium rare doneness, cook petite tender sous vide at 135°F for at least 2-3 hours until center reaches 135°F.

Finishing Options

After cooking sous vide, you can finish the meat by searing, grilling, broiling, or smoking to add flavorful browning.

How to Slice Petite Tender

Slicing petite tender properly makes all the difference. Follow these tips:

Let steak rest at least 5 minutes before slicing to allow juices to redistribute.
Use a sharp knife to cut thin slices across the grain of the meat.
Cut on a slight diagonal for oval-shaped slices instead of straight cuts.

Aim for slices around 1/4 inch thick.
Arrange slices neatly on a platter or individual plates.

Serving Ideas for Petite Tender

Petite tender is delicious served simply with sides or used in recipes. Serving ideas include:

Steak salad – Sliced over greens, tomatoes, cheese, veggies.
Steak sandwich – On a roll or baguette with caramelized onions, chimichurri, etc.
Steak and potatoes – With roasted, mashed, or fried potatoes.

Steak fajitas or tacos – With peppers and onions.
Steak bites – Cubed for appetizers.
Stir fry – Thinly sliced and quickly cooked with vegetables.

Steak and eggs – For breakfast.

Sauces for Petite Tender

Enhance the flavor of petite tender steak with savory sauces like:

Red wine reduction

Gorgonzola cream sauce
Chimichurri
Béarnaise

Peppercorn sauce
Mushroom gravy

FAQs

Is petite tender the same as filet mignon?

No, they are different cuts of beef. Petite tender is from the chuck primal while filet mignon is from the tenderloin. However, they are comparable in tenderness.

Is petite tender better than tenderloin?

They both have merits. Petite tender is usually more flavorful than tenderloin. Tenderloin is more uniformly tender but can be almost too tender. Petite tender provides a good middle ground.

Should petite tender be cooked to rare?

Most recommend petite tender be cooked no higher than medium rare to prevent it from becoming tough and dry. The tender muscle fibers start to toughen and squeeze out moisture over medium.

Can you grill petite tender?

Yes, grilling is an excellent way to cook petite tender steak. Cook over direct high heat for just 2-4 minutes per side for rare to medium rare doneness.

Is petite tender good for stir fry?

Petite tender works well for stir frying. Slice it thinly across the grain before stir frying quickly over high heat with your favorite vegetables and sauce.

Key Takeaways

Here are some key tips for cooking perfect petite tender steak:

Look for petite tender cuts around 1-2 lbs with good marbling.

Cook to no more than medium rare doneness to prevent toughening.
Use methods like pan searing, grilling, or sous vide for tender results.
Let steak rest after cooking before slicing across the grain.

Pair with bold sauces and seasonings to complement the flavor.

Petite tender is a wonderfully tender and flavorful cut that just needs quick, high heat cooking. Try cooking up this underrated steak to enjoy its full potential.