Teres Major, a.k.a. petite, mock, or chuck tender, is a cut of beef that is found between the shoulder and front leg of the cow. While normally associated with chuck steak or chuck roast, which can be tougher cuts of meat, teres major is a tender and extremely flavorful cut. However, teres major requires a skilled butcher to remove properly, which can make it difficult to find. I get mine from Market Street Grocery Store in Plano, TX, but you can order them online, or check with your local butcher as well. They will usually come 3-4 per pack, and about 5-8 ounces each.
Prepping your Teres Major:
- Trim/Clean off the silver skin before cooking.
- Cut the ends off about 1" from each end - This will help prevent the ends of the meat from overcooking.
- Be sure and save the ends. You can use these at a later date for stir-fry or another dish.
- 3-4 teres major tenders
- 3 tablespoons Dude Food Fire Brownsville spice blend
- 1 teaspoon ground cumin
- 1 tablespoon finely ground espresso
- 2 teaspoons fine ground black pepper
- neutral oil
Mix Brownsville spice blend, cumin, espresso, and pepper. Coat tenders with oil and salt on all sides. Roll in the spice mix to coat on all sides. Let rest to room temperature. While the meat sits, start grill. Preheat grill to 600 degrees. (I used a Louisiana Grills pellet grill for this cook but a kamado or gas grill will also work.) Grill for 10 minutes, turning every minute or two to get good char and crust on outside. I like to bring to an internal temperature of 115 degrees. Pull off of grill. Put in a baking dish and cover with foil. The heat will continue to cook the tenders to a medium-rare temperature while resting and cooling. Slice thinly across the grain (end to end).
- 3-4 lbs. potatoes, cubed - I used Yukon gold but russet will work also
- 1 package corn tortillas - chopped into bits
- 1 cup whole milk
- 1 cup buttermilk
- 1 stick unsalted butter
Place tortillas, milk, buttermilk, and butter in sauce pot. Bring to simmer and cook for 15 minutes. It should turn into a porridge consistency. Boil water and cook potatoes until fork tender. Drain and place back in pot. Add in tortilla buttermilk mixture and mash with potato masher until desired consistency – it can be as chunky or as smooth as you prefer. Salt and pepper to taste.
I like to make these a day in advance to let the flavors meld together. Before dinner, I put them in the oven to reheat at 350 degrees for about 45 minutes uncovered, like the idea of a twice baked potato. This method makes them fluffy.
Smoked Pasilla Hollandaise Sauce:
- 2 sticks unsalted butter, melted
- 4 egg yolks (you do not need the egg whites)
- 1 tablespoon lemon juice
- pinch Kosher salt
- 2 tablespoons Brownsville spice blend
- Place butter and spice blend in a small saucepan over medium low heat. Heat, stirring frequently, until the butter is just melted. Reduce the heat if the butter starts to bubble or steam. Maintain the melted butter at this low but warm temperature.
- In the bowl of a blender (see notes below for tips), combine egg yolks, lemon juice, and salt. Put the lid on the blender and pulse the mixture for a couple seconds until everything is combined. Turn on the blender and slowly pour the warm butter into the eggs through the pour hole while the blender is running. Stop just short of pouring in the last bit of water and solids after the butter comes to the top.
- After the butter has been added, stop the blender and taste your sauce. Add some more lemon juice or salt, if needed. If the sauce is thicker than you’d like, add a little of the water and solids left after you pour the butter in, 1 teaspoon at a time and blend until it reaches the thickness you would like. Serve immediately.
- A standing blender, food processor, or handheld immersion blender can all be used to make this sauce. The most important thing to look for is that the egg yolk and lemon juice sufficiently fill the bowl to reach the blades of the blender as they spin. This means that with blenders that have elevated blades or with many food processors, you may need to double the recipe. If using an immersion blender, use a narrow bowl or jar and run the immersion blender while pouring the warm butter down the side of the bowl.
Cover teres major and potatoes with hollandaise sauce, serve, and enjoy!