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> Home > Value-Added Cuts > Petite Tender > Information for Foodservice Operators > Menu Applications
(BVC2-ca)
The Petite Tender makes an elegant replacement for the tenderloin. Make this substitution in your favorite center of the plate menu applications and boost your profits. Try creative applications to make signature dishes that are sure to please.
Appetizers
Chuck Wagon Steak Potato Skins: Slice Petite Tender into medallions and season with a spicy Southwest rub; pan sear to medium rare. Place medallions into crisp potato skins and top with Monterey Pepper-Jack cheese, bacon and green onions.
Beef Sandwiches
Roast Beef and Wild Mushroom Panini: Season Petite Tender Roast with garlic, salt and pepper and grill. Carve beef and place on country French roll. Sauté wild mushrooms, onion and garlic. Add to sandwich. Top with sliced tomatoes, Provolone cheese and fresh basil leaves. Finish on panini grill.
Steak Sub with Tomato-Olive Relish: Grill Petite Tender to medium rare and carve into slices. Place slices in toasted hoagie roll. Top with arugula leaves, shaved Romano cheese and fresh Mediterranean-style tomato-olive relish.
The Napoleon: Rub Petite Tender with minced fresh garlic and grill to medium rare. Carve and top with slices of Brie cheese, roasted red peppers and grilled onions. Serve on toasted garlic French bread slices.
Beef Entrees
Skillet Seared Tender Medallions: Slice Petite Tender into medallions and sauté in a sizzling skillet to medium rare with onions, green bell peppers and mushrooms. Serve with roasted country potatoes and garlic bread.
Salads
Nuevo Latino Salad: Marinate Petite Tender in a mixture of olive oil, chopped Ancho chilies, garlic, cumin and orange juice. Grill to medium rare and carve into medallions. Toss with pumpkin seeds, dried cherries, Chihuahua cheese and mixed greens. Serve with spicy green salsa.
Roasted Vegetable and Grilled Beef Salad: Grill Petite Tender to medium rare and carve. Toss with roasted Yukon gold potatoes, beets and shallots. Lightly drizzle garlic and herb infused olive oil over beef and vegetables.
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