I'm gonna', for Mother's Day dinner tonight.

I've got the usual butter and herb sauces and basic technique in hand.

Anybody have a different approach or ideas?

Thanks a heap,
-Zz
"Zz Yzx" rhymes with "physics"; or " Isaacs" if you prefer.
http://www.abandonedbutnotforgotten.com/zzyzx_road.htm

"Sqwertz" wrote in message
...
On Sun, 13 May 2012 10:02:32 -0700, Zz Yzx wrote:

I'm gonna', for Mother's Day dinner tonight.

I've got the usual butter and herb sauces and basic technique in hand.

Anybody have a different approach or ideas?

I cut into 3/4" medallions and sautée in mild garlic butter. They
cook more evenly and don't dry out, as is prone to happen when
grilling. They cook so quick that I don't think grilling is really
worth it.

-sw

add a bit of white chocolate to the sauce after cooking.