Herb Crusted Beef Petite Tender


junio 18, 2015

Petite Tender can be cooked whole like a small tenderloin roast or cut cross-wise into filet-style steaks.
[timer length=30]30 Minutes[/timer]

  • Prep: 5 mins
  • Cook: 30 mins
  • 5 mins

    30 mins

    35 mins

  • Productos: 4 Servings


1 tbsp (15 mL) chopped fresh parsley

1 tsp (5 mL) dried thyme

1 tsp (5 mL) paprika

2 cloves garlic, minced

1 Petite Shoulder Tender Beef Oven Roast (approx 500 g)

Kosher salt and coarse pepper

1 tbsp (15 mL) vegetable oil

1 tbsp (15 mL) Dijon mustard


Combine parsley, thyme, paprika and garlic in small bowl; set aside.

Rub beef all over with salt and pepper. Heat oil over medium-high heat in heavy skillet; add beef and cook, turning, until golden brown all over.

Brush roast all over with Dijon mustard. Coat all over with reserved herb mixture, pressing mixture. Place pan with roast in preheated 350°F (180°C) oven for 15 to 20 minutes for medium-rare doneness or until digital instant-read thermometer inserted into thickest part of beef reads 145°F(63°C).

Petite Shoulder Tender is a small quick-cooking roast that’s good for family of 2 to 3. It is one of the most tender roasts available at a moderate price with great flavour.