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--- recipes:notes:petite_tender_medallions [2016/11/16 09:09] – jmarcos
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+====== Petite Tender Medallions ======
+{{:recipes:notes:shoulder-petite-medallions.jpg?direct&300|}}
+A shoulder tender also called beef shoulder, petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the most tender beef muscles and is said to be "white-tablecloth quality", being a similar quality to filet mignon, but less expensive. It is seldom used, as it requires skill to extract. It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions (after being roasted or grilled whole). It is shaped like a pork tenderloin, and weighs 8 to 10 ounces (230 to 280 g)
+http://en.wikipedia.org/wiki/Shoulder_tender
+{{tag>RecipeNotes }}
+/* Recipe Note Tags
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+*/
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