"jmcquown" > wrote in message
...

<snip>:


> Hmmm, I pan seared a tenderloin filet in my cast iron skillet last night. I
> wrapped bacon around it first, got the pan smoking hot. It seared up very
> nicely. I like mine medium-rare (more on the rare side) but I still had to
> do it about 5 minutes on each side. Of course, this filet was close to 3
> inches thick.
>
> Jill

Drool.......

Dimitri