My favorite is to rub it down with extra virgin olive oil and cover it with a garlic/black pepper blend seasoning and throw it on the grill. You can cook it whole or slice it into medallions, whichever you prefer.
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My favorite is to rub it down with extra virgin olive oil and cover it with a garlic/black pepper blend seasoning and throw it on the grill. You can cook it whole or slice it into medallions, whichever you prefer.
If you are talking about the inside tenderloin or the backstrap (which some other folks call a tenderloin too), trim off the white fatty parts and then marinate in a ziploc bag with 1 cap full of Dales per pound of meat, add a dash or two of whatever brand of worshtshier (sp?) you have on hand, several dashes of garlic powder or a good dose of fresh ground garlic, a good shake of Lowreys season salt, a good shake of rubbed sage, and let set overnight in ziploc in the fridge. Grill over low heat wrapped in tinfoil for 20 minutes or till medium rare. Leave in foil till can cut into serving size and lay over a bed of steamed whole green beans or your favorite rice. Use the juices to cover over the meat on the plate. Eat quickly after cooking.
If just backstrap, cut into 1" thick parts and roll in a mix of flour seasoned with a healthy shake or two of Montreal Steak seasoning, garlic powder, Lowrey's Season Salt, and a generous shake of cayenne pepper. Pan fry in just enough oil of choice to half cover the meat. Flip meat as needed. Put cooked meat on plate with paper towels to drain. Drain most of the oil after cooking, but leave enough in the pan to make the gravy. Mix unused seasoned flour with the remaining oil and make the gravy. Return the cooked meat to the gravy when done and simmer covered for 15 or so minutes. Serve with your favorite rice and/or other sides you like with fried foods.
I wish I had taken pics of the latter post tonight. It was so dang good, I couldn't think of anything other than 2nds and 3rds!!!! Been a tradition for us the last several years to make sure the first 2 deer are half cubed and half ground. Those backstraps don't really need cubed, but add them to the mix with the cubed and oh my my. It just ain't, well yes it is, right.
This man knows what he is doin! Im tellin ya he got some Mississippi blood in him somewhere lol.Quote:
Originally Posted by Shine Runner
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I like mine fried with gravy....not supposed to eat it that way but when I cheat I want it to be good lol
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I've got a tenderizer that clamps onto the kitchen counter top. I slice the backstrap, rib loin, into 1 inch slices and crank them through the tenderizer. Dip in buttermilk/egg wash, then dip into seasoned flour. Place on wax paper for 10 min. or so before putting into frying pan. That way the batter stays on the meat and makes a thick crust. Make brown gravy with the drippings and place the steaks in the gravy. Simmer for an hour or so. About 15 min. before to eat, add 1/2 can of Rotel to the gravy.
That sounds great Scott........and some good bisquits
I need to go kill me a lil ol doe. Y'all are makin me hungry
x2Quote:
Originally Posted by ducker
I would ask wb to take me but I don't like shooting more than once
Fry up the steaks in a skillet with butter, salt & pepper, Tony's, whatever you like for seasoning. When they're done, take out and then pour a little heavy cream in the skillet with the leftover butter and seasonings. Let it simmer until it thickens up a little, then pour the cream sauce over your steaks and chow down.
I like a lot of the ways already listed above too, but this one is a little different and pretty tasty if you haven't had it like this.