Looks delish, and those are some beautiful pics. What knife is that?
Looks terrific. Home or pro? Also, what's the cutting board?
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?
Why did you leave the garlic whole in the middle? If you did it again, would you do it the same way?
is there a recipe you could post for this - it looks super delicious!
Thanks!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.
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