Beef Chuck Petite Tender Steak Recipe

Delicate medallions of petite tender are cooked to a perfect medium rare, and complimented with lashings of flossy roasted garlic aioli.

The Petite Tender is one of my very favorite cuts. Information technology's a perfect size to feed two lighter eaters, or arguably to feed one person who doesn't like to share! Information technology's one of those catchy cuts that can be difficult to find unless you take a kickass local butcher or grocery store with an all-encompassing meat counter. Also difficult – the fact that it is known past and then many different names. Petite Tender is maybe the nearly common, but you'll also notice information technology equally Bistro Tender and by the latin name, Teres Major. Pro tip: information technology's Not the Mock Tender, which is also from the shoulder region but information technology's a different cut.

I of the reasons, bated from the tenderness and flavor, that I really favor this cutting of beef is the shape – information technology's almost similar a mini tenderloin, a long cylindrical slice that cooks quickly, evenly and presents beautifully when sliced for serving. Believe it or non, the shape of the raw production can have an influence in how like shooting fish in a barrel it is to cook (i of the reasons brisket is so dang hard to main).

To allow the beef to remain the star of the show, it needs only a sidekick, not a co-star. This roasted garlic aioli is super mellow, with the roasting removing whatsoever bitter or strong flavors, and developing caramelized sweet notes in their identify. For an extra garlicky result, you can even utilise iii or 4 whole heads of garlic.

Finally, I must insist that you use a good quality meat thermometer to monitor your temperature to perfect results. I use and recommend the Thermapen.

Print

1 x fourteen-16 oz piece of petite tender

2 heads garlic

1 cup plus 2 tablespoon olive oil

1 egg yolk

i teaspoon lemon juice

2 teaspoon dijon mustard

1 teaspoon salt (plus more to taste)

ii tablespoons chives, finely chopped

---

1. To brand the aioli:
2. Preheat an oven to 400f. Prepare the garlic past peeling off the outer papery layers, and cutting off the very height of the bulk to expose the top of the cloves within. Place each bulb into a square of foil, and drizzle with half a tablespoon of olive oil per bulb. Bring the foil upward to close the seedling in completely. Identify in the oven and roast for twoscore minutes.
3. When the garlic is roasted and cooled, place it in a deep container (or the deep cups that come with the immersion/stick blenders) and add in the egg yolk, dijon, lemon juice and table salt. Blend past pulsing with a stick blender for a few seconds. Add 1 cup of the olive oil on top, so hold the container at an bending and alloy until the entire mix emulsifies together to form the aioli. If too thick, add a footling water or more lemon juice and blend again. Taste, add more salt if required. Stir through the chopped chives.
4. To assemble the last dish:
5. Identify the remaining ane tablespoon of oil into an oven-safe skillet, and place over medium to high flame. Estrus an oven to 350f.
6. If the meat has been vacuum sealed, remove from packaging and pat dry with newspaper towel, then season generously on both sides with kosher salt. Identify the steak into the pan and sear for 10 minutes, flipping the steak over every two minutes.
7. Once seared, place the pan into the oven, and continue to cook, turning every four minutes, until the steak reaches an internal temperature of 135f.
8. One at temperature, remove steak from pan onto a board, cover loosely with foil and rest for 10 minutes. To serve, slice confronting the grain into medallions and serve with roasted garlic aioli.

rodgersitak1978.blogspot.com

Source: https://jesspryles.com/petite-tender-steak-with-roasted-garlic-aioli/

Share this post