Grilled Teres Major with Cumberland Sauce

Name: Grilled Teres Major with Cumberland Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: BBQ
Ingredients: 1 Teres Major steak; Tuffy Stone Steak Night Seasoning, or salt and freshly cracked pepper, or your favorite beef seasoning blend.; 1 cup port wine; ¼ cup minced shallots; 1 cup demi-glace; ¼ cup red currant jelly; 1 tablespoon orange zest; 1 tablespoon lemon zest; ½ teaspoon freshly cracked black pepper; ½ teaspoon caraway seed; ½ teaspoon mustard seed

Rated 5.0 stars by 1 users

Cuisine

BBQ

Author

Tuffy Stone

Servings

Prep Time

30 minutes

Cook Time

25 minutes

Calories

292

The teres major is also called the shoulder tender since it comes from the chuck (or shoulder) and is very tender. It’s shaped like a small beef tenderloin and is full of beef flavor that pairs well with Cumberland sauce, a British classic that is tart, sweet and spicy. Traditionally, the sauce is served at room temperature, but feel free to serve it warm.

Grilled Teres Major with Cumberland Sauce

Ingredients

For the Beef

For the Cumberland Sauce

1 cup port wine
¼ cup minced shallots
1 cup demi-glace
¼ cup red currant jelly
1 tablespoon orange zest
1 tablespoon lemon zest
½ teaspoon freshly cracked black pepper
½ teaspoon caraway seed
½ teaspoon mustard seed

Directions

Prepare the SRF Teres Major: Trim away any excess silver skin if needed. Season both sides evenly with Tuffy Stone Steak Night Seasoning, or salt and pepper, or your favorite beef seasoning blend.
Make the Cumberland Sauce: In a saucepan over medium heat, add the port wine and minced shallots. Reduce by half, this takes about 10 minutes. Then add the demi-glace, red currant jelly, orange zest, lemon zest, black pepper, caraway seed, and mustard seed. Simmer until thickened, about 5 to 10 minutes. Set aside.
Grill the Beef: Prepare a two-zone grill (direct and indirect heat). Sear the beef over direct heat, then move to the cooler side until it reaches 126 to 130°F (medium-rare).
Rest and Serve: Let the beef rest for 10 minutes. Slice against the grain and serve with the Cumberland sauce. Enjoy!

Recipe Note

Author Bio

Dubbed “The Professor,” Tuffy Stone is a legendary pitmaster known for his precision and dedication to the science of smoke. He’s earned Grand Champion titles at nearly every major barbecue competition, including the American Royal, Memphis in May, and the Jack Daniel’s Invitational. A Barbecue Hall of Famer, Tuffy is also the author of Cool Smoke and a former judge on BBQ Pitmasters.

Nutrition

Serving Size 4
Calories 292, Carbs 27 grams (9%), Protein 12 grams (25%), Fat 8 grams (13%), Saturated Fat 4 grams (22%), Fiber 1 grams (6%), Sugar 16 grams, Sodium 44 milligrams (2%), Iron 2 milligrams (9%), Potassium 293 milligrams (8%), Cholesterol 34 milligrams (11%)