Petite Tenders with Pan Gravy and Creamed Leeks

Seattle chef Brock Johnson's pairing of lean petite tender steaks with rich creamed leeks and a savory pan gravy.

September 5, 2017

The petite tender is a tiny, tender muscle (the Teres Major, sometimes called the Bistro Cut or Petite Shoulder) hiding deep in the shoulder. It's lean, delicious, and a fraction of the price of a tenderloin — pair it with something rich, like Seattle chef Brock Johnson's creamed leeks.

What you'll need

Ingredients

2 lbs petite tenders
1 Tbsp Worcestershire sauce
3 Tbsp soy sauce
1/4 cup red wine vinegar
5 cloves garlic, peeled and minced
1 tsp fresh ginger
splash of white wine (optional)
3 Tbsp butter
3 Tbsp flour
14 oz beef broth
2 Tbsp Worcestershire sauce (for gravy)
1/2 tsp dried parsley
1/2 tsp dried oregano
1 Tbsp salted butter (for leeks)
2 large leeks, chopped thin
1/4 cup water
2/3 cup heavy cream
kosher salt, to taste
freshly ground black pepper, to taste

Method

Directions

1
To make the marinade, combine Worcestershire sauce, soy sauce, white wine, ginger, garlic, and red wine vinegar in a large Ziploc bag. Add the petite tenders and marinate for about half an hour.
2
Preheat the grill.
3
Remove petite tenders from the marinade and discard the liquid. Grill to medium-rare (or desired doneness, per USDA recommendations for beef). Remove from grill and let steaks rest for 5 minutes.
4
On the stovetop, melt butter in two skillets — one for the pan gravy, one for the leeks. Start with the gravy, since it requires constant whisking.
5
Once the butter is melted in the gravy pan, add flour and whisk constantly until smooth, getting all the lumps out. Once bubbling (about 1 minute), add beef broth, Worcestershire sauce, dried oregano, and dried parsley. Cook until thickened to your liking.
6
Once the butter is melted in the leeks pan, add the chopped leeks and water; season with kosher salt and ground pepper to taste. Cover and turn heat to low, cooking until leeks are tender, about 8-10 minutes. Stir in the cream, adjust salt to taste, and serve.
7
Slice steaks into medallions, pour pan gravy over, and serve with the creamed leeks on the side.