The petite tender, also known as the teres major, bistro filet, or shoulder tender, is one of the most tender and flavorful – yet underrated – cuts of beef This article will explain everything you need to know about the petite tender filet
What Part of the Cow Does Petite Tender Come From?
The petite tender is cut from the teres major muscle, located in the chuck section of the cow, near the shoulder blade. It sits opposite the flat iron steak.
While most chuck cuts require slow cooking to become tender, the petite tender is naturally tender – even more so than premium steaks like ribeye or New York strip. This is because the teres major is a stabilizer muscle that doesn’t get much use. It has very little connective tissue, resulting in a tender texture.
Why Is Petite Tender Called “Poor Man’s Filet Mignon”?
Petite tender is often referred to as the “poor man’s filet mignon” because it offers a similar tenderness and texture as filet mignon, at a fraction of the price. Ounce for ounce, petite tender can cost 50% less than filet!
Filet mignon comes from the tenderloin, the most tender section of the cow that does very little work. While petite tender doesn’t quite match filet for tenderness, it comes surprisingly close.
For steak lovers on a budget, petite tender provides great value, delivering near-filet level texture without the premium price tag.
What Does Petite Tender Taste Like?
While filet mignon is prized for tenderness, it lacks the rich beefy flavor of other cuts like ribeye or sirloin. This is where petite tender really shines – it delivers on both texture and flavor.
The petite tender has a satisfying beefiness reminiscent of a flavorful sirloin or New York strip. There’s a noticeable minerality from the smooth, buttery marbling layered throughout the meat.
When cooked properly to medium rare, the petite tender remains incredibly juicy and tender. The mouthfeel is almost like butter, with a melt-in-your-mouth sensation.
How to Cook Petite Tender Perfectly
Cooking petite tender is similar to cooking filet mignon. Due to its leanness, overcooking can quickly lead to a tough, dry steak. Follow these tips for perfect results:
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Don’t cook past medium rare – Cook to an internal temperature of 135°F. The meat starts to toughen and dry out past medium.
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Use high heat – Whether pan searing, grilling or broiling, use high heat to develop a nice crust while keeping the interior pink. Cast iron or stainless steel pans work best.
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Only season with salt and pepper – Simple seasoning allows the natural flavor of the petite tender to shine. At most, you could add some fresh herbs.
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Let it rest 5-10 minutes – Allowing the meat to rest keeps juices inside the steak instead of pooling on the plate.
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Slice against the grain – Cutting against the grain shortens the muscle fibers for a more tender bite.
Best Ways to Cook Petite Tender
While petite tender excels when quickly seared, there are many great ways to cook this underrated cut:
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Pan seared – Get a ripping hot cast iron pan. 60 seconds per side over high heat. Baste with butter.
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Grilled – Over direct high heat. Shoot for grill marks while cooking to medium rare.
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Broiled – Great way to achieve a flavorful, caramelized crust in the oven. Position 4-6 inches under broiler.
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Sous vide – Cook to 130°F for a perfect medium rare throughout. Finish by searing.
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Stir fry – Slice thinly against the grain. Stir fry in a hot pan for 2-3 minutes.
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Kabobs – Intermix with veggies on skewers. Grill over direct heat.
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Fajitas – Slice into strips. Sauté peppers and onions. Wrap in tortillas.
Other Names for Petite Tender
This tasty cut goes by several other names:
- Teres Major
- Bistro Filet
- Shoulder Tender
- Petite Filet
- Beef Shoulder Petite Tendler
- Petit Fillet
Buying and Preparing Petite Tender
When purchasing petite tender, look for steaks that are 1-2 inches thick for optimal cooking. It’s normal for some silver skin to be present; simply peel it off before cooking.
Petite tender benefits from marinating to boost moisture, but should never be cooked past medium rare. Use within 2-3 days of purchasing for best quality.
Allow steaks to sit at room temperature for 30 minutes before cooking. Pat dry thoroughly with paper towels right before seasoning.
Substitutes for Petite Tender
If you can’t find petite tender, these cuts make good substitutes:
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Filet mignon – The most tender cut, though more expensive.
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Flat iron steak – Also from the chuck. Not as tender but has great flavor.
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Top sirloin – Budget-friendly option with decent tenderness.
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Tri-tip roast – Similar tenderness and juice when sliced against grain.
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London broil – Flank steak offers closest texture. Slice very thinly.
How to Order Petite Tender at a Restaurant
Not all steakhouse menus list the petite tender, since it’s still relatively unknown. Here are some tips for ordering:
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Check for “teres major”, “shoulder tender” or “bistro filet” on the menu.
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Ask your server if they have petite tender available even if it’s not listed.
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Inquire if they can cut a petite tender from a whole chuck roll or shoulder clod.
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Request the chef to substitute petite tender for a standard filet mignon.
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For appetizers, ask for petite tender sliced thin like carpaccio or tartare.
Why You Should Try This Underappreciated Cut
If you love filet mignon but not the steep price tag, petite tender is an amazing alternative that delivers on tenderness, juiciness and rich flavor. Here’s why it deserves more appreciation:
- Tender texture comparable to filet, at a fraction of the cost
- Satisfying, beefy flavor similar to a great sirloin or ribeye
- Versatile for grilling, pan searing, broiling, stir frying and more
- Easy to cook perfectly medium rare without drying out
- Makes an impressive (and affordable) restaurant-quality steak
For steak lovers, the petite tender is one of the best kept secrets. This melt-in-your-mouth cut offers an unbeatable combination of texture, juiciness and flavor. Once you try it, the petite tender is sure to become a regular in your steak rotation.
Frequently Asked Questions
What is the difference between petite tender and filet mignon?
Petite tender comes from the chuck while filet mignon comes from the tenderloin. Filet has a very mild flavor because it gets little exercise. Petite tender has a robust beefy flavor from more use. Filet is more expensive because the tenderloin is smaller.
Is the petite tender the same as a filet?
No, they come from different muscles. Filet (filet mignon) comes from the tenderloin. Petite tender comes from the chuck shoulder area. The textures are similar but the flavors differ.
Why is petite tender steak so expensive?
Petite tender is not actually expensive compared to premium steaks like filet mignon or ribeye. It offers great value, delivering tenderness close to filet at a much lower price point. It appears expensive since it comes from the chuck, but offers filet-like qualities.
Can you braise or slow cook petite tender?
It’s better to cook petite tender over high heat like grilling or pan searing. Slow cooking or braising will cause the proteins to contract and squeeze out moisture, drying out the meat.
Is the petite tender steak the same as shoulder tender?
Yes, petite tender and shoulder tender refer to the same cut of meat from the teres major muscle in the chuck. Petite tender is also known as bistro filet, teres major, and shoulder filet.