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precooking petite tender and other beef

post #1 of 8
Thread Starter 
I am wondering how you cook beef at the restautant and if you have experience with petite tender. I am a trainee at a restaurant. Can you give me some tps how I can cook beef in advance st home or in the restsurant.
Sorry for my english. I am dutch
Thanks
post #2 of 8

Welcome to Cheftalk. Sorry I don't know the answer to your questions, I haven't worked in a restaurant for about 40 years.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 8

Welcome to CT, 103558.  The best way to precook is to cook it sous vide at 130 degrees F/55 degrees C long enough to pasteurize, then chill it in an ice bath.  If kept cold it will be good for about a month.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #4 of 8
We do bistros at our restaurant sous vide as well. Usually just hold in the bath at 130 till ordered then seared and finished. that method + cut of beef is one of the best steaks I've ever had.
post #5 of 8

Never seen a petite tender, similar to a chuck eye?

post #6 of 8
Thread Starter 
I don't know. But i think its a liitle bit like tenderloin. Please correct me if i am wrong
post #7 of 8
The cut looks and feels exactly like a mini tenderloin, except it comes from the shoulder. I little bit of silver skin runs through it and some fat on the outside that all has to be trimmed but it's usually between 8 and 16 ounces. We trim and portion ours down to 10 oz., anything less we turn into tartar. It kinda looks like a baby chateaubriand.
post #8 of 8
It's a small muscle, looks a lot like pork tenderloin in shape. It's a good eat, cooks rare nicely, but has way more flavour and texture than beef tenderloin. It's somewhat denser, so pickups are a little slower, but not much.

One of the many "last straws" that made me bail on the steakhouse was the owner refused to let me add it to "my" new menu. I kind hate that it's catching on, prices are already way up from this time last year.
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