Duet from Teres Major
Preparation options
Cooking: Petit tender can be prepared in a variety of ways, including grilling, roasting or braising. Due to its tenderness, it is important not to overcook the meat to preserve its suppleness and flavor. The ideal preparation is to cook the meat medium-rare to medium.
Two kinds of shoulder
Fry the briefly fried petit tender in a pan or on the grill and, once the core temperature has reached 53 degrees, season with a little salt and leave to rest for 5 minutes. Now cut the piece finely and enjoy it with a freshly made herb relish.
Finely cut the petit tender and then chop it to the desired texture. Finely chop the shallots, gherkins and capers, season with ketchup, Worcestershire sauce, oil, paprika, salt and pepper and add a fresh egg yolk and mix in. Serve and enjoy.
Do you want to pimp up your tartare? Simply grate fresh truffles over it or put a spoonful of the finest caviar on top to add the necessary spice.
