Ingredient Spotlight - Shoulder Tenderloin

Tender is not one of the first words that come to mind when thinking about cuts of beef from the shoulder.  Can a lean, flavorful, juicy steak really come from the same part of the animal traditionally associated with pot roasts, stew meat, and ground chuck?  Yes it can, and that steak is the shoulder tenderloin.

The small, juicy shoulder tenderloin (also called chuck shoulder steak, petite filet, or teres major) is a versatile, lean, and quick cooking cut from the center of the large bunch of shoulder muscles.  This is a relatively new cut, as the method for separating it out was developed in the year 2000 as part of a research project trying to find uses for under utilized cuts of beef.  Along with the shoulder tenderloin the project developed the flat iron, ranch steak, and shoulder heart cuts of beef, among others.  The shoulder tenderloin is by far most tender, second only to true beef tenderloin from which filet mignon is cut.  While it is not quite as tender as a traditional filet, it surpasses it by far in the categories of flavor and juiciness.  It is actually quite good for you too, as far as steaks go, containing 20% less calories, 1/3 less fat and 25% less cholesterol than filet mignon.

To fully appreciate the flavor and texture of this steak I would suggest having it cooked no more than

medium-rare, as the prized juices and flavor will begin to be forced out of the steak if it is cooked too long.  When preparing this steak at home be sure to have your butcher trim away all fat and connective tissue.  I would suggest cooking the steak quickly over high heat, such as a grill.  To reduce shrinkage and loss of juices, cook it whole and slice it into portions after it has rested for about five minutes.