Teres Major Medallions | Elegant Steak Dinner in 20 Minutes

If you’re looking for a restaurant-quality steak dinner that’s quick, tender, and impressive, look no further than Teres Major Medallions — also called petite filets. These lean, tender mini steaks come from one of beef’s most underrated muscles and cook beautifully in just 20 minutes or less.

Whether you’re hosting an elegant dinner party or preparing a weeknight indulgence, these petite filets bring together buttery tenderness, rich flavor, and minimal prep time.

🥩 What Are Teres Major Medallions?

Teres Major Medallions are small, round cuts sliced from the teres major muscle, a fine-grained, lean part of the cow’s shoulder (chuck primal).

Despite coming from the shoulder, it’s almost as tender as filet mignon — earning the nickname “petite tender” or “bistro filet.”

Each medallion typically weighs 3–5 ounces (85–140 g), making them perfect for individual servings or elegant plated dishes.

Other names you might see at butchers:

• Teres Major Steak

• Shoulder Tender Medallions

• Petite Filets

• Bistro Filet Steaks

🍳 Why Teres Major Medallions Are Perfect for Home Cooks

Here’s why this cut is a hidden gem for home chefs:

✅ Quick Cooking: Cooks evenly and fast due to its small size.
✅ Tender Texture: Fine muscle fibers make it melt-in-your-mouth soft.
✅ Lean & Healthy: Low fat but rich in flavor and protein.
✅ Affordable Luxury: Costs about 40–50% less than filet mignon.
✅ Versatile: Great for pan-searing, grilling, or roasting.

🔥 Cooking Teres Major Medallions: Step-by-Step Guide

⏱️ Total Time: 20 Minutes

Prep: 5 min | Cook: 10–12 min | Rest: 5 min

🧂 Ingredients

• 4 Teres Major Medallions (about 4 oz each)

• 1 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 clove garlic, minced

• 1 tsp butter (optional for finishing)

🍳 Method 1: Pan-Seared Teres Major Medallions

1. Bring to room temp (10–15 minutes before cooking).

2. Pat dry and season with salt and pepper.

3. Heat a cast-iron pan on high until very hot.

4. Add olive oil, then place medallions in the pan (don’t overcrowd).

5. Sear 1.5–2 minutes per side for a golden crust.

6. Lower heat slightly and cook another 3–4 minutes for medium-rare (130°F / 54°C).

7. Add butter and garlic during the last minute for a glossy finish.

8. Rest for 5 minutes before serving.

🔥 Method 2: Grilled Teres Major Medallions

1. Preheat grill to 230°C (450°F).

2. Brush steaks with olive oil and sprinkle salt, pepper, and herbs.

3. Grill 2 minutes per side, then move to indirect heat for 3–4 minutes.

4. Let rest before slicing.

🌡️ Teres Major Medallion Temperature Chart

🥗 Side Dishes That Complement Teres Major Medallions

Balance richness with freshness. Here are chef-approved side pairings:

• 🥦 Garlic butter asparagus

• 🥔 Creamy mashed potatoes or roasted baby potatoes

• 🧄 Sautéed mushrooms in red wine sauce

• 🥗 Rocket (arugula) salad with lemon vinaigrette

• 🌽 Grilled corn with chili-lime butter

🍷 Perfect Sauce & Beverage Pairings

Sauces

• Peppercorn Cream Sauce: A timeless steakhouse classic with a creamy, peppery finish.

• Garlic Herb Butter: Melts over the medallions for rich, aromatic flavor.

• Balsamic Glaze: Offers a sweet-tangy contrast to the lean cut.

• Red Wine Reduction (Optional): Adds depth and acidity (can substitute with grape juice or balsamic for a non-alcoholic version).

Beverage Pairings

If you prefer to skip wine, these non-alcoholic drinks complement the steak’s savory richness beautifully:

• Sparkling Grape Juice: Mimics red wine’s sweetness and acidity without alcohol.

• Blackcurrant Iced Tea: Adds fruitiness and subtle tannins to balance the steak.

• Pomegranate Spritzer: Bright and refreshing, cuts through buttery sauces.

• Classic Lemon or Cucumber Soda: Cleanses the palate between bites.

• Cold Brew Tea (Earl Grey or Oolong): Earthy undertones enhance beef flavor.

🍽️ Plating & Presentation Tips

For a fine-dining look:

1. Slice each medallion diagonally across the grain.

2. Fan out slices slightly on a warm plate.

3. Drizzle sauce gently over the top.

4. Add colorful sides for contrast — greens, reds, and golds.

5. Finish with a sprinkle of flaky salt and fresh herbs.

✨ Pro Tip: A pat of compound butter (garlic-herb or truffle) on top adds instant gourmet flair.

🧂 Flavor Variations & Marinade Ideas

1. Classic Garlic Butter Marinade

• 1 tbsp olive oil

• 1 tsp butter

• 1 clove garlic

• Fresh thyme

2. Asian-Inspired Soy-Ginger Glaze

• 2 tbsp soy sauce

• 1 tsp honey

• ½ tsp grated ginger

• Dash of sesame oil

3. Australian BBQ Rub

• Smoked paprika, sea salt, brown sugar, pepper

• Perfect for open-flame grilling

Marinate for 30 minutes minimum, or up to 12 hours for deeper flavor.

🧊 Storage & Reheating

Refrigerate: 2–3 days in airtight container.
Freeze: Up to 3 months (vacuum-sealed preferred).
Reheat: Gently warm in a skillet with butter — avoid the microwave to preserve texture.

🧠 Pro Tips from Chefs

• Always bring medallions to room temperature before cooking.

• Resting is non-negotiable — it locks in juices.

• Slice against the grain for buttery bites.

• For more flavor, baste with butter during the final minute of searing.

❓ FAQs: Teres Major Medallions (Quick Answers)

Q1. What are teres major medallions?
Small, round tender steaks cut from the teres major muscle (shoulder tender).

Q2. How many medallions per person?
Plan 2 medallions (6–8 oz total) per person.

Q3. Can I grill medallions instead of pan-searing?
Yes — they cook beautifully over direct heat in just a few minutes.

Q4. What’s the difference between petite filet and teres major medallion?
They’re the same cut — names differ by butcher or region.

Q5. How long should I rest them before serving?
5 minutes to redistribute juices evenly.

Q6. What’s the ideal internal temp for medium-rare?
130°F (54°C).

Q7. Can I marinate teres major medallions overnight?
Yes — overnight marinades enhance tenderness and depth of flavor.

Q8. What’s the best sauce for these medallions?
Red wine reduction or garlic butter sauce complements perfectly.

Q9. Are teres major medallions healthy?
Absolutely. Lean, high-protein, and low in saturated fat.

Q10. Can I use these for meal prep?
Yes — they reheat well when stored properly in sealed containers.

Q11. How do I tell if they’re fresh?
Look for bright red color and firm texture with light marbling.

Q12. Can I sous vide teres major medallions?
Yes, cook at 130°F (54°C) for 1 hour, then sear quickly.

Q13. Are they suitable for keto or paleo diets?
Yes — zero carbs and rich in protein.

Q14. What’s the typical price range?
Around $14–20 per pound, depending on the region.

Q15. How can I elevate them for dinner parties?
Top with truffle butter, serve with a red wine glaze, and plate elegantly.

🏁 Conclusion: Quick, Tender, and Elegant

Teres Major Medallions deliver everything you want in a premium steak — tenderness, rich flavor, and quick cooking — all in under 20 minutes.

They’re perfect for date nights, dinner parties, or simple indulgence. With just a few ingredients and the right technique, you can create a fine-dining experience right in your kitchen.

So, next time you’re craving a tender, flavorful steak, skip the filet mignon and go for Teres Major Medallions — your new go-to for effortless elegance.

Disclaimer: The content on this website is intended for informational purposes only and should not be taken as medical advice. Always consult with a qualified healthcare professional for personalized guidance regarding your health needs.