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Grilled Teres Major with Cumberland Sauce

Tuffy Stone

Servings

4

Prep Time

30 minutes

Cook Time

25 minutes

Calories

292

Cuisine

BBQ

Category

Grilled & BBQ

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

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    • 1 Teres Major steak

    • Tuffy Stone Steak Night Seasoning, or salt and freshly cracked pepper, or your favorite beef seasoning blend.

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    • 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

    1. 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.

    2. 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.

    3. 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).

    4. Rest and Serve: Let the beef rest for 10 minutes. Slice against the grain and serve with the Cumberland sauce. Enjoy!