Wagyu Teres Major Marsala
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| Provided By | KC Cattle Co's Robert Lockett |
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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.
Ingredients
- 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
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 .