Roasted beef tenderloin ends
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Roasting
This recipes comes from Lunch at the Shop by Peter Miller; we quite like it in an extra-fancy sandwich (https://food52.com/recipes/33137-roasted-tenderloin-sandwich-extra-fancy). <br /> <br />Of the tenderloin ends, Miller writes: "The tenderloin itself is not very flavorful, having little fat and having done little physical work; it is the shock absorber, or bumper guard, at both sides of the animal’s back. Italians often serve it when their children are feeling sick, for it is easy to chew and to digest. But it loves to be fussed with. Once you get it dressed up and cooked just to a pink on the inside and blackened outside, it makes a handsome addition, sliced thick, alongside a salad or layered into a sandwich. <br /> <br />You can make this dish with any part of the tenderloin, but the center cut can be expensive. Keep an eye out for the beef ends, the leftover piece where the tenderloin comes to a narrow point. The ends, when not folded and tied back onto the tenderloin, are often sold separately and at considerably less expense than the center cut. Some butchers even blend them into their ground beef. If you can find them, get some, or ask your butcher to hold them for you. <br /> <br />The beef ends cook and absorb flavors best at room temperature, so remove them from the refrigerator 15 minutes before preparing this dish."
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