Dimitri wrote:
> "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

Was delicious! And the bacon was enough to "oil" the pan (which of course
is already well seasoned enough to be non-stick anyway)... the bacon came
out nice and crispy around the beef tenderloin, too. YUM

Jill