Ingredients
- 500g TenderBites Petite Tender
- 1 tbsp soy sauce
- 1 tbsp calamansi juice (or lemon juice)
- 1 tbsp olive oil
- 1 tsp ground black pepper
- ½ tsp salt
- 2 tbsp unsalted butter
- 1 tsp dried thyme (or fresh thyme)
- 1 tsp dried rosemary
- 1 small onion, sliced
- 1 tbsp cooking oil (for searing)
The Petite Tender—also known as the "shoulder tender"—is one of the most underrated beef cuts. Naturally tender, lean, and full of beefy flavor, it's perfect for quick, impressive meals. This pan-seared recipe keeps things simple yet satisfying, ideal for weeknights or casual weekend cooking.
Preparation
- Season the Beef:
Pat the Petite Tender dry with paper towels. Rub with soy sauce, calamansi juice, salt, pepper, and olive oil. Let it marinate for 15–20 minutes. - Prepare the Herb Butter:
In a small bowl, mix softened butter with thyme and rosemary. Set aside. - Sear the Petite Tender:
Heat 1 tbsp cooking oil in a pan over medium-high heat. Once hot, add the Petite Tender and sear each side for 3–4 minutes, depending on thickness.
Add the sliced onions to the pan while cooking for added flavor. - Baste and Finish:
Reduce heat to medium-low. Add the herb butter to the pan and spoon it over the beef repeatedly for 1–2 minutes to enhance flavor.
Remove the steak and let it rest for 5 minutes before slicing against the grain. - Serve:
Slice into medallions and serve warm with mashed potatoes, roasted vegetables, or steamed rice.
Cooking Tips
- Don't overcook: Petite Tender is best at medium to medium-rare for maximum tenderness.
- Resting is key: Resting the meat prevents juices from spilling out and keeps it moist.
- Quick marinade: Even a short marination helps balance the steak’s natural savory flavor.
- Perfect sides: Try pairing with buttered corn, sautéed mushrooms, or a simple green salad.
