Thread: Tenderloin

Too many people on here talking about FRYING tenderloin. Tenderloin was NEVER meant to be fried! It is made for the grill. You want to grill it however yiou like your steak. For me, that is medium/medium rare.
There are too many other parts of the deer that can be tenderized and fried.
Soak in olive oil, dale's and zesty italian dressing for a few hours to overnight. Cut in 1" thick pieces and wrap in bacon. Grill over low heat until it gets to your desired doneness.....is doneness a word lol?!?!

Originally Posted by ScottV

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.

Thats what I am talkin bout, anytime ya got gravy and deermeat ya cant go wrong.

Originally Posted by GitDaGrease

Thats what I am talkin bout, anytime ya got gravy and deermeat ya cant go wrong.

exactly