Teres major is simply seasoned with olive oil, salt and pepper and grilled. It is sliced and served on a bed of hash comprised of brunoised fingerling potatoes, butternut squash and carrots. The sizzling steak is topped with pats of a thyme and shallot compound butter and sauteed chantrelle mushrooms. Teres major is also known as a shoulder tender or bistro tender. It is one of the most tender cuts and is lean, juicy and versatile. Compound butters are a way to easily and economical elevate protein – they add a robust layer of flavor that enhances the meat. This dish would work just as well without the chanterelle mushrooms and other root vegetables substituted in the hash, such as sweet potatoes instead of fingerlings. Changing out the herbs in the compound butter is another way to change it up!

Beef

Grilled