The Food Lab: Better Home Cooking Through Science

(Nandana) #1

tapered end back on itself and tie it in place to get an even
thickness along the whole length of the tenderloin. Or cut
off the tapered end and the fatter end and save them for
another use (7); this will yield you a center-cut tenderloin
roast, which is what you want for a perfect-presentation
roast or for steaks (8).

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