Certified Angus Beef Teres Major recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Rooney's Restaurant›Certified Angus Beef Teres Major Recipe

Certified Angus Beef Teres Major Recipe

Inspired by Rooney's Restaurant
Time1h
Serves2

Steak au poivre sauce, roasted mushrooms, creamer potatoes

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Ingredients

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Steak

Steak au Poivre Sauce

Roasted Mushrooms

Creamer Potatoes

Method

Cooking the Steak

  1. 1

    Prepare the Steak

    Season the teres major with salt and black pepper on all sides. Heat olive oil in a skillet over medium-high heat, and sear the steak for about 4-5 minutes on each side for medium-rare. Remove from the skillet and let it rest.

Making the Sauce

  1. 2

    Prepare the Sauce

    In the same skillet, melt the butter over medium heat. Add the minced shallots and sauté until translucent. Carefully add the brandy and cook until reduced by half. Stir in the heavy cream and green peppercorns. Simmer until thickened, about 5 minutes.

Roasting the Mushrooms

  1. 3

    Roast the Mushrooms

    Preheat the oven to 400°F (200°C). Toss the sliced mushrooms with garlic, fresh thyme, olive oil, salt, and pepper. Spread out on a baking sheet and roast for 15-20 minutes until golden.

Cooking the Potatoes

  1. 4

    Cook the Creamer Potatoes

    In a pot, cover the halved creamer potatoes with salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and toss with butter, fresh parsley, and additional salt to taste.

Serving

  1. 5

    Plate the Dish

    Slice the rested steak and serve it topped with the steak au poivre sauce alongside the roasted mushrooms and creamer potatoes.

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