The Petite Tender is a tender, succulent, and delicious cut that is not well known. It's like a mini tenderloin and is second only to the tenderloin in tenderness.
Since it's so tender it can be prepared in many different ways. Season it, pan sear it, grill it or broil it at a medium-rare to medium temperature. It can be served by itself as a full steak or cut up into tips to be used in salads, rice, or kabobs. Slice it in ribbons for stir fry or fajitas. Thin-slice it for specialty sandwiches. The possibilities are endless!