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View Full Version : Anybody eles use the Petite Tender cut?



sw2geeks
11-13-2011, 02:42 AM
I made a Garlic stuffed Petite Tender roast recently and was wondering if anyone else uses this cut. Here is a few pics.

http://media.dfw.com/smedia/2011/11/13/00/21/rd7uX.St.117.jpg

http://media.dfw.com/smedia/2011/11/13/00/18/1g5ikS.St.117.jpg

http://media.dfw.com/smedia/2011/11/13/00/14/1k9xds.St.117.jpg

http://media.dfw.com/smedia/2011/11/13/00/13/aqpCj.St.117.jpg

http://media.dfw.com/smedia/2011/11/13/00/09/1hZm9n.St.117.jpg

More pics and recipe here (http://www.dfw.com/2011/11/13/537540/garlic-stuffed-petite-tender-roast.html).

macmiddlebrooks
11-13-2011, 03:12 AM
Great pics.

mhenry
11-13-2011, 08:39 AM
Looks delish, and those are some beautiful pics. What knife is that?

mano
11-13-2011, 08:44 AM
Looks terrific. Home or pro? Also, what's the cutting board?

tgraypots
11-13-2011, 08:58 AM
As always, well done Steve. I've never heard of that cut before, but having just bought 1/4 of a local, pastured cow, I think I can find something in the freezer that might work.

sw2geeks
11-13-2011, 10:44 AM
Looks delish, and those are some beautiful pics. What knife is that?

It is a Watanabe with a fish handle.

sw2geeks
11-13-2011, 10:52 AM
Looks terrific. Home or pro? Also, what's the cutting board?

Home cook who likes to take pictures of what I cook. Lately I have started posting them in a blog. The board is a cross section of a tree that I picked up from a Asian market.

WildBoar
11-13-2011, 12:30 PM
That looks really good! My wife keeps threatening to bring home a full tenderloin so we can play with the different cuts. Your dish looks like you were able to add quite a bit of flavor. Did you have a sauce or pan sauce as well, or did the garlic and herbs get the job done without additional help?

Sarge
11-13-2011, 01:10 PM
Nice pics looks tasty. I'm a big fan of the petite tender.

tk59
11-13-2011, 04:19 PM
Why did you leave the garlic whole in the middle? If you did it again, would you do it the same way?

mano
11-13-2011, 05:50 PM
I may give that a try using hanger steak.

sw2geeks
11-14-2011, 02:17 AM
That looks really good! My wife keeps threatening to bring home a full tenderloin so we can play with the different cuts. Your dish looks like you were able to add quite a bit of flavor. Did you have a sauce or pan sauce as well, or did the garlic and herbs get the job done without additional help?

Did not make a sauce, just spooned a little bit of the au jus from the roasting pan on top.

sw2geeks
11-14-2011, 02:24 AM
Why did you leave the garlic whole in the middle? If you did it again, would you do it the same way?

I did adjust the recipe a little after fixing this. I originally roasted the garlic for only 20 minutes, thinking since I peeled them first they would not need as much time. Turns out they could have used the full 35 minutes I normally give an unpeeled head of garlic when roasting and adjusted the recipe accordingly. Other that that I was real happy with the dish and would fix it agian this way.

jm2hill
11-14-2011, 02:52 AM
is there a recipe you could post for this - it looks super delicious!

sw2geeks
11-14-2011, 09:00 AM
is there a recipe you could post for this - it looks super delicious!

The recipe is linked underneath the pictures.

tk59
11-14-2011, 10:36 AM
I did adjust the recipe a little after fixing this. I originally roasted the garlic for only 20 minutes, thinking since I peeled them first they would not need as much time. Turns out they could have used the full 35 minutes I normally give an unpeeled head of garlic when roasting and adjusted the recipe accordingly. Other that that I was real happy with the dish and would fix it agian this way.Thanks!