petite chuck tender roast; bistro filet; teres major
The shoulder petite tender comes from the muscles in the chuck (shoulder). In an extensive study conducted at the Universities of Nebraska and Florida for the United States beef industry, the shoulder petite tender ranked 7 of 40 in tenderness. The goal of the study was identify muscles from the chuck (shoulder) and the round (hind leg)—traditionally sources for tough cuts best suited for slow cooking—that when cut a specific way would yield meat tender enough to be steak-like and perfect for the grill or sauté pan.
Use a similarly shaped beef tenderloin.