GrillAmerican
Petite tender, reverse-sear
Teres major — a tenderloin look-alike from the shoulder. Small, lean, easy to overcook. Treat it like a tiny filet.
Made it?
40 min · 20 min hands-on · pull 128°F · rest 8 min
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- petite tenders, 8–12 oz each, silver skin off2 (8 lb)
- kosher salt1 tsp
- black pepper1/2 tsp
- oil1 tbsp
Method
- 1
Peel silver skin. Salt 30 minutes ahead.
- 2
Reverse at 250°F to 118°F, 15–25 minutes. These are small — probe early.
- 3
Sear 30–45 seconds a side. Pull 125–128°F. It has no fat to forgive 140°F.
- 4
Rest 8 minutes. Slice into medallions.
If you don’t have it
- Petite tender → Center-cut filet, same weight. Same reverse, same 125–128°F pull.
- Two pieces → One small tenderloin tail. Watch the thin end. It finishes first.
Same cook, different day
Medallions
Already sliced. Hot pan, 90 seconds a side, 125°F. Do not reverse medallions.
Mustard crust
A little more flavor. Dijon, pepper, reverse, sear.
On the plate
With this, try
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min