Source: Peacock Alley
The tender, boneless teres major is cut from the seldom-used shoulder. With food costs of 24 percent, it yields higher margins. A specialty butcher trims and slices the cut into three-ounce medallions for Peacock Alley. They are then grilled and presented three to a plate—a nine-ounce serving of beef, which customers perceive as high value.
1/4 cup pure maple syrup
2 tbsp. creole mustard or spicy brown mustard
1 tbsp. soy sauce
1 tbsp. apple cider vinegar
6 teres major medallions (3-oz. each)
Ground black pepper
1 slice thick-cut bacon, diced
1 small shallot, diced
1 oz. maple whiskey or bourbon
- In mixing bowl, combine maple syrup, mustard, soy sauce and vinegar; set aside.
- Season steaks with salt and pepper. Place on hot grill or grill pan; grill until medium-rare to medium.
- Meanwhile, in non-reactive saucepan, cook bacon until it starts to crisp. Add shallots and a pinch of salt and pepper; saute until shallots are translucent.
- Deglaze pan with whiskey, scraping bits off bottom of pan. Add maple syrup mixture; simmer until sauce has reduced enough to coat the back of a spoon.
- For service, allow steaks to rest for 5 minutes. Top with maple whiskey sauce.