Wagyu Teres Major Marsala

Wagyu Teres Major Marsala

The Teres Major, also known as the petite tenderloin, is one of the most tender cuts of beef on a cow. The Teres Major is a delightful little cut that can be cooked a number of different ways, but is best made the same way you would make a filet of tenderloin or “filet mignon”. And here’s the best part - they taste just as wonderful, and cost a little less! Here’s one way to prepare a Teres Major that I adore.


  • 1 (ingredients reflect 1.5 lb cut)
  • Coarse Salt
  • Black Pepper
  • 4 tbsp unsalted butter
  • 3 tbsp vegetable oil
  • 1 & 1/4 cup beef broth
  • 1 cup Marsala cooking wine
  • 12 oz sliced mushrooms; cremini, minibella, or shiitake (any mushroom will work, but I prefer cremini)
  • 2 minced Shallot bulbs (These are tough to find sometimes so 3 tsp of minced garlic will work just as well)
  • 1 tsp Dijon mustard
  • 3/4 cup heavy cream
  • Fresh Parsley
  • Tools
  • Cast Iron Skillet (nonstick will work but cast iron is just unbeatable!)
  • Sharp knife
  • Measuring cups & measuring spoons
  • Spatula
  • Large spoon
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1 comment

My this was such a treat! Great work on this recipe Robert. DEFINITELY worth the effort! Which was really minimal! When all Ingredients laid out And measured- only about 20 minutes. Served with salad and baked potato .


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