Teres Major with Beef Fat Soubise
Tender, decadent and downright delicious. That’s what this Teres Major recipe is. Soubise, by definition, is a “a garnish or white sauce containing onions or onion purée’”. Needless to say, this dish is full of flavor!
So what is a Teres Major? This cut comes from the shoulder of the animal. Other names it is sometimes referred to are the shoulder tender, mock tender, or petite tender. It lays fairly close to the flat iron and is lean, juicy and versatile in terms of cooking methods. When it comes to tenderness, it is very similar to the texture and flavor of tenderloin/filet. So tender, in fact, that when sliced into medallions it tastes so similar you can hardly tell the difference! If you’re a filet lover, our American Wagyu Teres Major is must-try.
Step 1: salt the beef
The secret to make the perfect Teres Major (or any cut of beef for that matter) is to salt your beef 4 hours prior to cooking. The meat absorbs the salt which in return, draws the juices inside the meat to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. In short, it helps the juices not escape when you cut into it after resting , making your beef extra juicy and tender.
Step 2: roast or grill teres major
30-45 minutes prior to cooking, remove the Teres Major from the fridge and let it come to room temperature. The two recommended cooking methods are grilling or roasting the beef. We chose to grill it, but it’s very much a matter of preference! For both methods, make sure the internal temperature reaches 120° for rare, 130° for medium-rare or 140° for medium. Let the beef rest for 7-10 minutes.
Step 3: make soubise
Now it’s time for the fun part. In a small sauce pan, add tallow, diced onion, and bay leaves together on med-high heat. Keep cooking until the onions are soft and translucent. Remove the bay leaf and add onions to a blender with cream and salt. Blend until pureed. We recommend doing so for at least three minutes to form the perfect consistency. Strain the soubise to filter out any onion chunks that did not get blended.
Step 4: slice and plate
After resting for a few minutes, thinly slice the Teres Major into medallions. Plate the beef fat soubise and EVOO drizzle and add the the beef medallions on top. For extra garnish and color, add parsley to taste. Serve and enjoy!
Teres Major with Beef Fat Soubise
Ingredients
- 1 BHF Teres Major
- 3 oz beef tallow
- 4 oz cream
- 2 oz water
- 1 tbsp salt
- 1 bay leaf
- 1 onion diced
Instructions
- 4 hours prior cooking, generously season with salt and refrigerate.
- Remove 30-45 minutes before cooking and let come to room temperature.
- If grilling: grill on high to create a crust
- Turn the grill down to low and place on the top rack until the internal temperature reaches 120° for rare, 130° for medium-rare or 140° for medium
- Let rest for 7-10 minutes and slice to desired thickness
- If roasting: Preheat oven to 350°
- Place on roasting rack and cook until internal temperature reaches 120° for rare, 130° for medium-rare or 140° for medium
- Rest for 7-10 minutes and slice to desired thickness
- In a small saucepan, add the tallow, bay leaf and the onion on low/med heat
- Cook until the onions are translucent and fragrant
- Turn the heat off and remove bay leaf.
- Add to blender with cream and salt
- Puree on high for 3 minutes
- Strain and serve