It’s unusual for me to find a cut of meat that I have not seen before, but it happened this weekend.  Quickly scanning the cooler at Idylwilde Farms, I noticed a “beef shoulder tenderloin” — nearly a contradiction in terms.  Do I grill it like a tenderloin or braise in like lamb or pork shoulder?

Last night the trusty Internet gave me the answers.  This is a relatively new cut, also known as “Petite Tender“.  And the answer is grill/roast, and I did so, with two half-pound chunks, topping with a garlicky Argentinian Chimichurri Sauce, accompanied by an excellent Malbec.  The felicitous results are shown below: