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Anybody eles use the Petite Tender cut?
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Thread: Anybody eles use the Petite Tender cut?

  1. #1
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    Anybody eles use the Petite Tender cut?

    I made a Garlic stuffed Petite Tender roast recently and was wondering if anyone else uses this cut. Here is a few pics.











    More pics and recipe here.

  2. #2

  3. #3

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    Looks delish, and those are some beautiful pics. What knife is that?

  4. #4
    Looks terrific. Home or pro? Also, what's the cutting board?

  5. #5
    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.
    Tom Gray, Seagrove, NC

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    Quote Originally Posted by mhenry View Post
    Looks delish, and those are some beautiful pics. What knife is that?
    It is a Watanabe with a fish handle.

  7. #7
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    Quote Originally Posted by mano View Post
    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.

  8. #8
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    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?
    __________
    David (WildBoar's Kitchen)

  9. #9
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    Nice pics looks tasty. I'm a big fan of the petite tender.

  10. #10
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    Why did you leave the garlic whole in the middle? If you did it again, would you do it the same way?

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