Beef Petite Tender medallions steeped in a garlicky honey-lime marindade, grilled and served with a tangy tomatillo-bell pepper chutney and a golden mushroom and cheese quesadilla. Once you have the main things made it only takes about 10 minutes to assemble. And if you want a little more info....Beef Petite Tender Medallions are cut from the Beef Petite Tender Roast, a small separate muscle that rests on top of the shoulder near the top blade. The Beef Petite Tender Roast is separated from the Beef Chuck, Shoulder Clod by following the natural seam. All external fat is removed and it is then cut crosswise into 1-inch-thick medallions.