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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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07-05-2006, 05:03 PM
posted to rec.food.cooking
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Tenderloin
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 
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07-05-2006, 05:59 PM
posted to rec.food.cooking
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Tenderloin
DWACON wrote:
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.
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