The teres major — a small, tender chuck cut shaped like a pork tenderloin. Quick-seared whole, sliced into medallions, finished with garlic butter and parsley. The cheap-cut secret that eats like filet mignon.
Serves 2 to 3Prep 10 minCook 12 min
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Ingredients
- 1 petite tender (300 to 400 g)
- Salt and freshly cracked black pepper
- 1 tablespoon neutral oil
- 40 g butter
- 4 garlic cloves, smashed
- 2 sprigs thyme
- 1 tablespoon chopped parsley
- Lemon wedges, to serve
Method
- 1Bring the petite tender to room temperature, pat dry, season heavily with salt and pepper.
- 2Heat the oil in a heavy skillet over high heat until shimmering.
- 3Sear the petite tender on all sides, turning every minute to get an even crust — about 6 to 7 minutes total. Internal target: 52 °C (125 °F).
- 4Add the butter, garlic, and thyme. Tilt the pan and baste for 90 seconds.
- 5Lift onto a board and rest 5 minutes.
- 6Slice into 1.5 cm medallions across the grain. Spoon the pan butter and a sprinkle of parsley over the top. Serve with lemon.
Chef's tip
Petite tender is small and cooks fast. Set a timer at the 5-minute mark and start probing — overshoot rare and it's gone.