Beef Shoulder Tenders

My good friend Krissy had an internship with the National Cattlemen's Beef Association this past summer and learned all kinds of wonderful things about beef.  When school started up again this fall Krissy paired up with Nancy Degner, Executive Director of the Iowa Beef Industry Council, to make a presentation for the Culinary Science Club about Umami, the 5th basic taste: savory. They gave us samples  of beef with sauces such as red wine mushroom and a balsamic reduction, which are all fully of the savory, brothy, and meaty flavors that are Umami.  But this beef was like nothing I had had before.  It was tender and flavorful and not over cooked, it was utterly divine.  It was a shoulder tender, also know as a shoulder petite tender.

Shoulder tenders are from, quite obviously, the shoulder, or the chuck.   Cuts from the chuck are not known for their tenderness, and need low, slow cooking melt the collagen between all the individual muscles that make up a shoulder blade steak or pot roast. Well the shoulder tender is just one muscle, teres major, that has some marbling and no collagen, so it is as tender as a Filet Mignon, without being so expensive.  The shoulder tenders are usually 7-10 oz. a piece and cost 5.99-6.99/pound. This cut is relatively new on the market, because it takes a lot of skill and know how to extract the teres major from the other muscles in the chuck (I could name all these muscles, because I am currently in the class Foods of Animal Origins where we have to memorize almost all the muscles in all food animals, but I won't bore you with that).  I can only get shoulder tenders at Fareway, a grocery store with knowledgeable butchers.  So if you can't find them in the meat case at your grocery store just ask one of the friendly meat department staff and they can probably order you some.

After Krissy and Nancy introduced me to shoulder tenders I have been obsessed.  They are simple to prepare and positively delicious.  I couldn't wait for my brother to come home for Thanksgiving so I could make them for him.  And boy did he love it.

This is how I prepare shoulder tenders:

2 shoulder tenders (about 1.5#)
2 teaspoons Lawry's Seasoning Salt
1 teaspoon course ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
2 onions, sliced thin

Preheat oven to 450F.  Liberally season all sides of shoulder tenders with seasoning salt and pepper. Melt butter in a cast iron skillet over medium high heat, add oil.  Place shoulder tenders in skillet and turn heat up to high.  Sear tenders on all sides, until dark golden brown, about 3-5 minutes.  Place skillet in oven and cook for 10-20 minutes depending on how done you want the tenders.  When desired doneness is reached (at least 145F) remove from the oven and place tenders on a cutting board and tent with foil (while they are resting the temp will rise ~5 degrees, just keep that in mind).   Add the onions to the skillet (don't drain the skillet!) and cook, stirring often, until onions are softened and browned, about 10 minutes.  When the onions are done, slice the tenders 1/2" thick and serve with onions.

Baked potato and homemade Apple Nut Rolls: optional.  Impressing whomever you make shoulder tenders for: inevitable.