Pepper-Crusted Petite Tender with Red Wine Sauce

The petite tender, or teres major, is a small muscle from the shoulder that is second only to tenderloin in tenderness, and it costs about half as much. It is shaped like a mini tenderloin, so it sears on all sides and roasts in minutes. A crust of mixed peppercorns gives each slice heat and crunch, and a quick pan sauce of red wine, shallot and stock cleans up the skillet. Roast the vegetables first so the oven is already hot when the beef goes in.