TERES MAJOR on grilled radish with sour cream dip

➊ Prepare the grill for indirect grilling and set it at around 150 °C. Grill the Teres Major indirectly until a core temperature of around 53 °C is reached. Peel the radish, cut into slices around 1 cm thick and grill indirectly for 15 minutes. In the meantime, chop the garlic and spring onions for the sour cream dip. Mix with the sour cream and season to taste with lemon zest and salt.

➋ Before serving, salt the Teres Major with fleur de sel and grill it again over direct heat, decorate the radish with a nice branding. Then cut the meat into 2 cm thick slices and arrange on the radish. Spread the dip over it and round off the whole thing with a dash of the best olive oil and picked cress.

What exactly is a Teres Major? It comes from the rear part of the beef shoulder. In the female animal it weighs up to 400 grams, in the male animal up to 700 grams. It should not be confused with the "false fillet", which also comes from the beef shoulder, but in terms of taste is nowhere near the quality of a Teres Major. Because all taste buds are flashed when they come into contact with this muscle meat. So much flavor paired with an impressive tenderness that is otherwise more familiar from high-quality fillet steaks is simply overwhelming.