Petite tender with fried unions and mushrooms
Petite tender, also known as shoulder tender, is a cut of beef located in the shoulder, at the front of the animal. It is packed with flavor and incredibly tender. This makes it an ideal steak that is easy to prepare and also relatively affordable. Siebe Grijpma from @bbqmoods put it to great use in this recipe!
Cooking petite tender
Heat clarified butter or oil in a frying pan over high heat. Pat the petite tender dry and place it in the pan. Press it down slightly to ensure good contact with the hot surface. Sear until golden brown on all sides, about 2 minutes per side.
Basting petite tender in butter
Lower the heat and add butter to the pan. Let it melt. Continuously spoon the melted butter over the meat (basting) for about 2 to 3 minutes. Optionally measure the internal temperature and aim for 48 to 49 degrees Celsius at the thickest part. Remove the meat from the pan and let it rest for 8 to 10 minutes on a plate, loosely covered with aluminum foil. You can also place it in a preheated oven at around 50 degrees to prevent it from cooling down too much without further cooking.
Cooking onions and mushrooms
In the same pan used for the meat, using the remaining fat, sauté the onion. Once it becomes translucent, add the finely chopped garlic and cook briefly. After about a minute, add the mushrooms and cook over medium high heat until they are golden brown and nicely textured.
Slicing petite tender
Slice the petite tender into thin slices against the grain. Cutting against the grain is important for tenderness. For this cut, the grain runs lengthwise, making it easy to slice correctly. Season with salt and freshly ground black pepper to taste.
Serving petite tender
Serve the meat with the sautéed onions and mushrooms. Add some fried potatoes and a fresh chicory salad for a complete meal that is quick and delicious.
ENJOY!
