Antibiotic & Hormone Free Petite Tender

Our Petite Tender is perfect for grilling, roasting or broiling! This cut is like our Whole Tenderloin in shape and texture but is smaller in size. It can be compared to the Top Sirloin or Striploin in tenderness, but is just as lean as the Tenderloin! Enjoy it as a whole roast or cut into filet-style steaks!

Herb Crusted Petite Tender Recipe

YIELDS: 2-3 Servings

PREP TIME: 5 mins

COOK TIME: 30 mins

 TOTAL TIME: 35 mins

1 tbsp (15 mL) chopped fresh parsley

1 tbsp (15 mL) chopped fresh thyme

1 tsp (5 mL) paprika

2 cloves garlic, minced

1 Petite Tender Beretta Beef (approx 500 g)

Kosher salt and coarse pepper

1 tbsp (15 mL) vegetable oil

1 tbsp (15 mL) Dijon mustard

Combine parsley, thyme, paprika and garlic in small bowl; set aside.

Rub beef all over with salt and pepper. Heat oil over medium-high heat in heavy skillet; add beef and cook, turning, until golden brown all over.

Brush roast all over with Dijon mustard. Coat all over with reserved herb mixture, pressing mixture. Place pan with roast in preheated 350°F (180°C) oven for 15 to 20 minutes for medium-rare doneness or until digital instant-read thermometer inserted into thickest part of beef reads 145°F(63°C).