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Anybody eles use the Petite Tender cut? - Page 2
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Thread: Anybody eles use the Petite Tender cut?

  1. #11
    I may give that a try using hanger steak.

  2. #12
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    Quote Originally Posted by WildBoar View Post
    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.

  3. #13
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    Quote Originally Posted by tk59 View Post
    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.

  4. #14
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    is there a recipe you could post for this - it looks super delicious!

  5. #15
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    Quote Originally Posted by jm2hill View Post
    is there a recipe you could post for this - it looks super delicious!
    The recipe is linked underneath the pictures.

  6. #16
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    Quote Originally Posted by sw2geeks View Post
    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!

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