I was going for another boneless ribeye and noticed my local supermart has a sale on tenderloin. Considering it is the most pricey of cuts, I figured I would go for it. So far have just been pan searing and then cooking to medium with just a bit of szechuan pepper mix and then eating with Tiger Sauce as condiment. Makes a great breakfast, a tenderloin steak with two eggs and a couple southern style biscuits.
My new motto:
Eat breakfast like a king Eat lunch like a prince Eat dinner like a pauper
I think tenderloin is my new favorite!
-- The generation that used acid to escape reality is now using antacid to deal with reality http://dwacon.blogspot.com
I was going for another boneless ribeye and noticed my local supermart has a sale on tenderloin. Considering it is the most pricey of cuts, I figured I would go for it. So far have just been pan searing and then cooking to medium with just a bit of szechuan pepper mix and then eating with Tiger Sauce as condiment. Makes a great breakfast, a tenderloin steak with two eggs and a couple southern style biscuits.
My new motto:
Eat breakfast like a king Eat lunch like a prince Eat dinner like a pauper
I think tenderloin is my new favorite!
I have been eating them for years. There is little fat to trim off, and no bone. I find a 5 -6 oz tenderloin to be an ample portion of meat and if you don't overcook them they are delicious.
