Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 2

Shoulder tender (also labeled "petite tender") is a relatively new cut of beef that's moderately lean, quick-cooking, tender, and flavorful.

David Joachim
Recipe by Cooking Light December 2009

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 3 ounces beef and 3/4 cup potatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Combine 1 tablespoon thyme, rosemary, parsley, 1 tablespoon oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and garlic; rub evenly over both sides of beef. Place beef on the rack of a broiler pan coated with cooking spray; place rack in pan.

  • Combine the potatoes, remaining 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; toss. Arrange potato mixture onto rack around beef. Broil 7 minutes. Turn beef over. Broil 7 minutes or until beef is desired degree of doneness. Remove from oven. Place beef on a cutting board; let stand 5 minutes. Stir potatoes; sprinkle with remaining 1 tablespoon thyme. Cut beef across grain into thin slices; serve with potatoes.

Nutrition Facts

318 calories; fat 14.6g; saturated fat 3.6g; mono fat 8.7g; poly fat 1.3g; protein 26.1g; carbohydrates 18.7g; fiber 3.9g; cholesterol 66mg; iron 3.2mg; sodium 788mg; calcium 16mg.
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