Petite Tender, so-called because it resembles a miniature tenderloin, comes from the beef shoulder and is second only to the tenderloin in tenderness. It can be prepared either as a small roast or cut into medallions.
Recipe:
Petite Tenders with Pan Gravy and Creamed Leeks
Recipe:
Petite Tenders with Pan Gravy and Creamed Leeks
Seattle chef Brock Johnson confessed his love of the petite tender -- a relatively lean, delicious, and cheap cut of steak -- with a side of rich creamed leeks.
At Wolfe Brothers Farms, the focus is on raising happy cows on pasture and traditional, heritage grains. This Northern Pennsylvania farm, run by two brothers who are the seventh generation in their family to farm in the area, produces deeply flavored, sweet-tasting beef that's prized by New York's top chefs.