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[QUOTE=LittleJohn;1014812]If the tenderloin is cut up into steaks,then take and salt & pepper to taste wrapped with bacon and put them on grill. Myself would grill 3 to 4 minutes on each side.:D
LittleJohn[/QUOTE
right ,,,bacon ,,bacon ,,Bacon ;)put them on grill eH
do you mean tender loins or back strap??
tender loin is back strapQuote:
Originally Posted by fshnful
also called "sweet meat", and "back fillets"
tenderloins are two shorter oblong pieces along the inside of the spine. The backstraps are larger and run along the outside of the spine. Backstraps will tend to have more connective tissue on them.Quote:
Originally Posted by olducker
Salt and heavy on the pepper, flour, and fry in oil (or butter). Do not float the meat in oil. Use a small amount.Cook medium rare. Make thickening gravy with the drippings.;)
[QUOTE=sharpshooter223;1206048]tenderloins are two shorter oblong pieces along the inside of the spine. The backstraps are larger and run along the outside of the spine. Backstraps will tend to have more connective tissue on them.[/QUOT
it's all backstraps to me ,,,eH ,,,AND IT'S ALL GOOD;)
tender loin and back strap are two different pieces of meat from opposite sides of the spine. If you think its all the same you need a butcher lesson and a cooking lesson
WHO cares,,,been killin deer for 40 years ,,we just call it all back strap inside and outside of the spine eHQuote:
Originally Posted by finchaser4ever
http://im1.shutterfly.com/media/47b7...D550/ry%3D400/
http://im1.shutterfly.com/media/47b7...D550/ry%3D400/
I bet you a cup of coffee and a doughnut says you eat your ribeye steaks well done to.