Poivre Melange Petite Tender Cooking Guidelines

1. Take the petite tender out of the refrigerator 1 hour prior to cooking to bring it to room temperature 

2. Preheat the oven to 450ºF. Add 1 tbsp canola oil to a hot pan. We recommend using an oven-proof pan (like a cast iron) that can be transferred directly from the stove to the oven. When the oil begins to smoke, carefully place the petite tender in the pan. Sear on all sides for about 3 minutes per side, or until golden brown. 

3. Place in the oven to finish for about 7 minutes or until the internal temperature reaches 130ºF. 

4. Remove the petite tender from the oven and let it rest on a rack for five minutes. 

5. Slice and serve! 

Thomas Odermatt, a 3rd generation Swiss butcher, can trace his trade roots back to the 1920’s. Close to 100 years ago his great grandfather was farming and butchering in the Alpine town of Dallenwil. At the age of two, Thomas began learning from his father, a Master Butcher. Everything Thomas makes goes back to traditional, old fashioned, old-style European butchery.