Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Seared Carpaccio-Style Shoulder Petite Tender

Scott Phillips

Servings: 4 as an appetizer

Quick-pickled shallots give thin, silky slices of meat (and the accompanying spinach salad) a tangy punch.  A Côtes du Rhône Villages Massif d’Uchaux Red offsets the acidity with its red-berry aromas and floral notes.


  • 1 8- to 10-oz. shoulder petite tender
  • Kosher salt
  • 1/4 cup plus 1 Tbs. extra-virgin olive oil
  • 2 medium shallots, halved through the root and very thinly sliced lengthwise (about 1 cup)
  • 1/4 cup Champagne or white wine vinegar
  • 4 oz. baby spinach (4 packed cups)
  • Flaky sea salt, such as Maldon, and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 35
  • Sodium (mg): 200
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 11


  • Pat the petite tender dry and season it all over with 1/2 tsp. kosher salt.
  • Heat 1 Tbs. of the oil in a heavy-duty 10-inch skillet over high heat until shimmering hot. Add the petite tender and sear on all sides, 4 to 5 minutes total. Transfer to a cutting board and cool to room temperature; cut crosswise into 20 slices.
  • Put a 2-foot-long piece of plastic wrap on the work surface. Lay some of the slices on the plastic, leaving 2 to 3 inches between each. Top with another piece of plastic wrap and pound the slices with a meat mallet until paper thin. Repeat with the remaining slices. Refrigerate for at least 30 minutes before serving. (The meat can be pounded up to 1 day ahead; refrigerate it rolled up in the plastic wrap.)
  • In a small bowl, soak the shallots in the vinegar until slightly softened, about 30 minutes. Transfer 2 Tbs. of the vinegar to a small bowl and whisk in the remaining 1/4 cup oil and a pinch of salt.
  • To serve, strain the shallots, discarding the remaining vinegar. In a large bowl, toss the shallots with the spinach and just enough of the vinaigrette to lightly coat the leaves. Divide the slices of beef among 4 dinner plates, arranging them in a single layer with just a little overlap. Drizzle with the remaining vinaigrette and sprinkle with a pinch of sea salt. Mound the spinach next to the beef and season the spinach and beef with a few grinds of pepper.


Wine Pick: Pair with Côtes du Rhône Villages Massif d’Uchaux Red.

Shoulder petite tender is a relatively new cut of steak that can be an affordable alternative to similarly shaped beef tenderloin; however, if you can’t find it, tenderloin also works well here.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks