I'm a sucker. Throughout the winter months I don't eat a lot of red meat, but when the summer months come around I can't help myself. All I want is a well seasoned piece of red meat. My standards drop... I don't even care if its a good quality cut If its beef, I'll eat it. Which is exactly what happened when I walked into my local butcher shop and they were selling beef petite tenders, which shouldn't be confused with beef tenderloin. Beef tenders come from the shoulder, which is a part of the animal that is lean. This could be a tough piece of meat and not ideal for pan searing or grilling, because they cut the meat with the grain instead of against it. So, when you cut into it, it is against the grain which helps make it tender. I was sceptical at first but the price was right, and I was glad I took the gamble... it was so tender! I loved it.
A little over a week ago I posted a recipe for Balsamic Glaze. I mentioned that it went with so many different dishes. Here, I have paired it with a pan seared beef tender that I marinated with thyme, garlic, and pepper. There is something about that combination that I really love on beef and I mean with those seasonings, balsamic glaze has to work because it's more Italian than Sicily. I served this mashed carrots and sautéed asparagus which went really well with it. Give it a try!
Pan Seared Beef Tenders
2 Garlic Cloves Minced
1 Teaspoon Dried Thyme
1 Teaspoon Freshly ground pepper
4 Beef Petite Tenders
1 Tablespoon of Olive oil
1 Tablespoon of Butter
Salt to taste
Mix all seasonings together in a small bowl. Place beef tenders in bowl and rub seasoning evenly on meat. Let marinate for 30 min to 2 hours. When you are ready to cook, make sure the meat is at room temperature. You can do this by taking the meat out of the refrigerator 20 minutes before cooking and let rest. Heat frying pan to high, once the pan is to temperature add in oil and butter and immediately place tenders in, turn heat down to medium high heat. Sear on all sides and begin spooning the fat over the meat and cook to medium rare. You do not want to over cook this cut of meat! There isn't a lot of fat so you run the risk of it turning dry and tough. Once you've reached medium rare take the meat out and let rest for 5 minutes and slice. Serve immediately and enjoy!