Roasted Petite Tender with Spinach and Asiago Dinner Kit

A perfect roast for one! The Petite Tender is a seldom seen cut of meat that is nearly as tender as a filet. We season it with sea salt and black pepper, sear it, and stuff it with a creamy combination of Spinach and Asiago cheese. Cooked medium-rare, this roast melts in your mouth.  This little bit of deliciousness is accompanied by Roasted Garlic Smashed Potatoes, Roasted Vegetable Medley and Red Wine Demi Glace .... mmmm.

• 1 - 200 g  Roasted Asiago and Spinach stuffed Petite Tender
• 1 - 150 g Roasted Garlic Smashed Potatoes
• 1 - 150 g Roasted Vegetable Medley
• 1 -   30 g Red Wine Demi Glace

Heating Instructions

Recommended Finishing Steps

• Heat the petite tender roast following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices, and transfer it to a cutting board. 
• Slice the roast into medallions and place them on your plate. Drizzle the juices from the pouch over top.