Petite Tender Roast with Green Peppercorn Sauce

Petite Tender Roast with Green Peppercorn Sauce

The Petite Tender Beef Roast, also known as the Teres Major, Mock Tender or Shoulder Petite Tender, is a tender and lean roast. This is a small roast that is perfect for 2-3 servings. Our butchers carefully tie the roast with butcher twine for easy carving and a beautiful presentation. 

By searing the roast prior to putting it in the oven, you not only create a great crust, but also the pan drippings are used as the base in the green peppercorns sauce. This sauce will really WOW your dinner guests, and make them feel like they are in a fine dining restaurant.


Green Peppercorn Sauce

  • 1 Tbsp Butter
  • 3 Shallots, minced
  • 2 fl oz Brandy (otpional, but highly recommended)
  • 1/2 cup Beef Stock
  • 1/4 cup Wipping Cream
  • 1/2 Thyme leaevs, fresh chopped
  • Salt and Black pepper, to taste
  • 2 Tbsp Brined Green Peppercorns, drained from brine (You can find this in the Italian aisle at your local grocery store or at a specialty store in a glass jar or small tin. If you cannot find them, cracked black peppercorns will also work, and a squeeze of lemon juice to add a bit of acidity.)


Petite Tender Beef Roast

  1. Thaw the Petite Tender roast in the fridge overnight.
  2. Preheat the oven to 350 F.
  3. Remove from the package, and pat dry with a paper towel.
  4. Lightly oil and season with coarser salt and pepper.
  5. Heat a pan over medium/high heat and add 1 tbsp of oil. 
  6. Sear the roast on all sides until well browned. Turn off the heat and reserve the pan.
  7. Transfer the roast to a baking tray and roast in the oven until desired doneness is reached.

Green Peppercorn Sauce

  1. In the meantime, return the pan to medium heat and add the butter.
  2. Swirl the pan to coat, and add the shallots. Scrape the bottom with a spatula as the shallots soften. This will pick up all the flavour from the seared meat.
  3. Carefully add the brandy and deglaze the pan. The alcohol may flare up. 
  4. Add the peppercorns, and the beef stock. Reduce by half.
  5. Add the cream, stir well to combine, and simmer for a few minutes until thickened.
  6. Season with salt and pepper to taste, and add the thyme leaves.
  7. Keep warm.


  1. When the roast has reached the desired temperature, remove from the oven, tent with aluminum foil, and rest for 10 minutes.
  2. After resting, remove the string with scissors and slice the roast. 
  3. Serve with the hot peppercorn sauce.


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