Angus Beef Teres Major (Petite Filet)

Beef teres major, also known as shoulder tender, is a flavorful and tender cut of beef that can be prepared in various ways.

One delicious method that enhances the flavor is marination. Start by preparing a marinade using ingredients like soy sauce, Worcestershire sauce, garlic, honey, and a splash of balsamic vinegar. Marinate the beef teres major for at least 2 hours or overnight in the refrigerator, allowing the flavors to penetrate the meat.

Start by preheating the grill to medium-high heat. Season the beef teres major with salt, and pepper. Allow it to sit at room temperature for about 15-30 minutes to ensure even cooking. Place the beef teres major on the grill and cook for approximately 4-5 minutes per side, depending on the thickness of the cut. Use a meat thermometer to check the internal temperature for doneness. For medium-rare, aim for an internal temperature of 130-135F (54-57C), for medium, aim for 140-145F (60-63C).

Once cooked to your desired doneness, remove the beef teres major from the grill and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Slice the beef teres major against the grain into thin slices to serve. This cut is known for its tenderness, so it should be juicy and tender.

To complement the flavors of the beef teres major, consider pairing it with a chimichurri sauce made with fresh herbs like parsley, cilantro, and oregano to provide an herbaceous contrast. Alternatively, serve it with a creamy horseradish sauce that adds a subtle heat. Sides like roasted garlic mashed potatoes, grilled asparagus, or a fresh arugula salad with balsamic vinaigrette can complete the meal.

Consider other methods of cooking this cut such as oven or pan-roasting.

Our marbled and flavorful Angus beef comes from cattle raised exclusively for D’Artagnan by a cooperative of ranchers committed to strict protocols of humane animal husbandry.

The Black Angus cattle range over pasture land for most of their lives, and then get a supplement of alfalfa hay, barley and corn for a few months in a spacious, dry, low-stress feeding facility, before processing at about 18-22 months of age. The vegetarian feed is supplemented with vitamin E and A which strengthen natural immunities.

The ranchers take every care, even in transporting the cattle short distances. They know exactly where each animal comes from, and can track them from birth to processing. Each cattle comes with an affidavit to prove that the rancher followed the strict protocols of the cooperative.