Chilean Wagyu “Petite Tender“ Medallions
Coming from the shoulder and sometimes called “Bistro Tender” or “Surprise” in French, this small muscle is one of the most tender parts of the animal. It is without a doubt a great alternative to beef tenderloin in terms of texture, flavor, and tenderness. This is particularly the case with these buttery wagyu medallions. They are incredibly quick and easy to prepare. Put them in a hot frying pan long enough to fully brown on each side, a couple of minutes for them to relax, and they are ready!