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Pan-Seared Petite Tender with Garlic Butter

Beef · Petite tender

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
What to ask for
This recipe calls for Petite tender. Can't get it where you are?

Ingredients & method

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

  1. 1Bring the petite tender to room temperature, pat dry, season heavily with salt and pepper.
  2. 2Heat the oil in a heavy skillet over high heat until shimmering.
  3. 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).
  4. 4Add the butter, garlic, and thyme. Tilt the pan and baste for 90 seconds.
  5. 5Lift onto a board and rest 5 minutes.
  6. 6Slice into 1.5 cm medallions across the grain. Spoon the pan butter and a sprinkle of parsley over the top. Serve with lemon.

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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.

Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.
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