Antibiotic & Hormone Free Petite Tender
Petite Tender would compare in tenderness to that of top sirloin or striploin and it is just as lean as a tenderloin, if not leaner. It’s a great cut for the bbq or pan searing with simple seasoning (salt and pepper, or your favourite steak rub). Best served medium rare thinly sliced. Petite tender will also take to a marinade quite well.
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).