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The Weekend Chef

Garlic stuffed Petite Tender roast

Posted 4:12pm on Thursday, Apr. 12, 2012

I use garlic all the time, but this time I decided I wanted garlic times two! So here is my garlic stuffed Petite Tender roast recipe.

If you are not familiar with the Petite Tender cut of beef, it is from the shoulder and looks like a small beef tenderloin. It is also called a Shoulder Tender or even Mock Tender and is normally packaged like a pork tenderloin, vacuum sealed in a marinade. It has a beefier flavor than an beef tenderloin and is almost as tender if not overcooked. Best of all it normally runs about half the price of a beef tenderloin.

Garlic stuffed Petite Tender roast

  • 2 to 3 lbs Petite Tender (also called Shoulder Tender or Mock Tender)
  • Roasted garlic for stuffing (ingredients below)
  • 2 tablespoons minced garlic
  • 1 tablespoons minced thyme
  • 1 tablespoons minced Rosemary
  • 1 tablespoons olive oil
  • Salt and pepper to taste
  • Extra sprigs of rosemary and thyme

Roasted garlic

  • 1 whole head of garlic, peeled
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon olive oil
  • 1 tablespoon Balsamic vinegar (optional)

Optional side, Roasted Brussels Sprouts with roasted garlic Ingredients per person

  • 3 Brussels Sprouts cut in half
  • 1 tablespoon olive oil
  • 2 teaspoons Balsamic vinegar (optional)
  • 2 to 3 cloves Roasted garlic
  • Salt and pepper to taste

Roasted Garlic

First we need to make the roasted garlic. Normally I don't peel the garlic when I roast it, but this time I want the cloves to keep their shape.

Mix peeled garlic cloves with fresh thyme, olive oil and Balsamic vinegar on some aluminum foil. Close foil up and twist the top of the foil to make a sealed pouch.

Place in preheated oven at 350ºF for 35 minutes.

Remove, open at let cool.

Garlic stuffed Petite Tender roast

Preheat grill or oven to between 225ºF to 275ºF. The lower the temperature the longer it will take to cook (45 minutes to 1 1/2 hours). If using a grill be sure to use indirect heat.

Mix garlic, thyme, rosemary and olive oil in a small bowl.

Trim excess fat and silver skin from Petite Tender.

Cut Petite Tender in half (mine came in two pieces), then cut a 1 to 1 1/2 inch deep slit down the center (lengthwise) of both pieces (see picture in slide show above).

Fill slit in one piece with roasted garlic.

Place second piece slit side down on top of the first piece.

Work the two pieces together with your hands to make a loaf type shape with the garlic in the center (see picture in slide show above).

Just like my "NOT your Mom's Roast Beef!" recipe I cut a 1/2 inch deep crosshatch pattern (deckle) on top of the Petite Tender roast to help hold the seasoning.

I am also browning the meat with a blowtorch like I did in "NOT your Mom's Roast Beef!". After torching, truss roast with butchers twine (if you truss before you blowtorch the twine will catch on fire). If you don't have a blowtorch you can use a hot pan to brown all the sides of the roast. Just be sure to truss the roast up first before browning in pan.

After browning generously salt and pepper all sides of the meat, then rub down the roast with the garlic, thyme, rosemary and olive oil mixture. Be sure to work the mixture into the crosshatch gaps.

Place Petite Tender roast in roasting pan with extra sprigs of thyme and rosemary. Then place in grill or oven.

Slow roast until the Petite Tender roast reaches 135ºF for medium rare, 145ºF for medium and 160ºF for well done ( Petite Tender can can lose some of its tenderness when cooked well done).

Let Petite Tender roast rest for 5 minutes tented in aluminum foil.

Slice and serve.

Optional side, Roasted Brussels Sprouts

Drizzle halved Brussels Sprouts with olive oil and Balsamic vinegar, then salt and pepper to taste.

Place in small roasting dish cut side down. Add the roasted garlic.

Roast in oven or grill with roast. Should be done around the same time.

Be sure to check out the slideshow above for step-by-step pictures.

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