Do you like a good cut of beef but hate paying the price? Petite Shoulder is one of the most tender beef muscles and is said to be “white-tablecloth quality”. It is a similar quality to filet mignon, but less expensive and I think it tastes better. It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions. It is shaped like a pork tenderloin, and weighs 8 to 10 ounces. You should check at your local grocery to see if they carry petite shoulder. I do marinate it for about thirty minutes but that is a small price to pay for the taste and tenderness. This Beef Petite Shoulder with Pan Gravy is by far one of my favorite recipes!
Not only is it one of my favorite recipes but it is so darn easy. The marinade takes about three minutes to mix and the pan gravy about five minutes. You can serve it with mashed potatoes, rice or egg noodles or anything that tastes good with gravy on it! The gravy requires no wine or spirits so it is easy on the pocket book as well.
So put this Beef Petite Shoulder with Pan Gravy on your dinner list. It is so tender, juicy and flavorful. It is quick to make and easy on the pocket book. How could you ask for much better than that? No I don’t provide home delivery :-)!!
Petite Beef Shoulder with Pan Gravy
Ingredients
- 2 lbs. beef petite shoulder
Marinade
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1/4 cup red wine vinegar
- 1 tablespoon fresh ginger
- 2 cloves garlic minced
Gravy
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can low sodium beef broth 14 ounce
- 3 tablespoons Worcestershire sauce
- I tablespoon dried parsley
- Mashed potatoes or egg noodles optional
Instructions
- Combine beef, soy sauce, 2 tablespoons Worcestershire sauce, vinegar, ginger and garlic in large Ziploc bag. Place in refrigerator to marinate for 30 minutes.
- Preheat grill. Remove meat from marinade and discard marinade. Cook beef until desired doneness. Remove from grill, cover loosely with foil and allow to set for 10 minutes.
- In medium skillet over medium low heat melt butter. Add flour and whisk until smooth and bubbly; approximately 1 minute. Slowly add beef broth and Worcestershire sauce. Cook until desired consistency; whisking frequently. Add parsley and cook for additional minute.
- Slice beef and serve with gravy over mashed potatoes or egg noodles.
Nutrition
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Dorothy
I am making this recipe this weekend. Love the comments so far. I rarely make gravy, but when I do!
Beth Pierce
Thanks, Dorothy! Enjoy! I love that recipe!
Patty
Yummmm! I followed the recipe to a T! I’d never heard of this cut before and just loved it! Upon a bit of research , it’s low fat (hence best pink) and very high in nutrients!!!
Loved it. I actually can’t imagine making any changes for next time!
Beth Pierce
Thank you, Patty! I love that recipe too!
Terri
I made these recipes with some modifications. The marinade was the same – it was well seasoned at 2 hours. I seared the meat on a cast iron skillet then 20 minutes at 425F for a rare beef. Delicious 😊. I made the gravy with vegan margarine to accommodate a milk allergy and with homemade beef stock I sauteed mushrooms and onions on the side, fresh salad and a couple of rolls. Thank you for sharing.
Beth Pierce
That whole meal sounds absolutely amazing! The pleasure is all mine!
Denise
What a DELICIOUS recipe. The gravy was ABSOLUTELY to die for. I had to make some Worcestershire sauce. Pan fried the beef for a few minutes on each side. Really nice piece of meat. Marinade is very good also. My BH and I think that this is a great company meal…
Beth Pierce
Thanks Denise! So glad that you and your BH enjoyed it!
Patrick A Mitchell
Any harm in marinating longer than 30 minutes?
Beth Pierce
No but I would not go more than overnight or you might change the texture of the beef.
Frannie
So good! The family was very happy with dinner tonight. Thank you!
Beth Pierce
Thanks Frannie!! So glad that the family liked it!!
Dani B
If I cook it in the oven should I cover it with foil? Also do you put the gravy all over the meat or just the potatoes? The reason I’m asking is cuz I don’t really eat potatoes or carbs so I don’t really want to make gravy if it’s not going to go on the meat? Thank youh
Beth Pierce
Yes I would cover it with foil. The gravy is delicious on the meat.
Anjali
I love all of the flavors you used in the marinade for this recipe!
Anita
I’ve never heard of petite shoulder. I got to pay more attention on my next shopping trip! Thanks for sharing. 🙂
Adriana
This beef melts in your mouth the best option and so tasty. Made it for a special dinner and it was a complete success. Served mine with salad. Thanks for the inspiration.
Veena Azmanov
Looks super delicious and presentation amazing. Treat to my loved ones for sure.
Krissy Allori
So quick and easy and my husband loved it. It’s so nice to find a good recipe that doesn’t have 20 steps and ingredients.
Lisa
Can i pan sear it as well
Beth Pierce
Yes you most certainly can.
Jennifer
I was wondering if I was to cook this in the oven what do you think the temp and time should be?
Thanks, Jenn
Beth Pierce
I would cook 425 degrees for about 20 minutes. 25 minutes if you want it well done
RainDrop
Thank you for this excellent idea, the pan gravy was delicious. That’s what I call real comfort food 🙂
Beth Pierce
You are most welcome. So glad that you liked it!!
Carol Jones
What kind of grill are you cooking this on? Sounds good, but I’m a little confused as to the cooking method.
bpierce
Sorry about the delay. I injured my hand on Friday so I am moving a little slow. I use a gas barbecue grill. A charcoal barbecue grill would work as well. Please let me know if you have more questions and I will do my best to answer them.