About this cut:
A tender, well-marbled little steak cut from the shoulder of the steer packs a ton of flavor. It's elegant enough to be served as a more economial alternative to filet mignon.
Other names for this cut: Shoulder Tender, Bistro Filet, Petite Tender, Teres Major Steak
Basic Cooking Technique:
For best results, pan-sear or grill over high heat and avoid overcooking. Tent with foil and let rest for 10 minutes before slicing and serving.
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