I was going for another boneless ribeye and noticed my local supermart has a
sale on tenderloin. Considering it is the most pricey of cuts, I figured I
would go for it. So far have just been pan searing and then cooking to
medium with just a bit of szechuan pepper mix and then eating with Tiger
Sauce as condiment. Makes a great breakfast, a tenderloin steak with two
eggs and a couple southern style biscuits.

My new motto:

Eat breakfast like a king
Eat lunch like a prince
Eat dinner like a pauper

I think tenderloin is my new favorite!



--
The generation that used acid to escape reality
is now using antacid to deal with reality
http://dwacon.blogspot.com

DWACON wrote:

> I was going for another boneless ribeye and noticed my local supermart has a
> sale on tenderloin. Considering it is the most pricey of cuts, I figured I
> would go for it. So far have just been pan searing and then cooking to
> medium with just a bit of szechuan pepper mix and then eating with Tiger
> Sauce as condiment. Makes a great breakfast, a tenderloin steak with two
> eggs and a couple southern style biscuits.
>
> My new motto:
>
> Eat breakfast like a king
> Eat lunch like a prince
> Eat dinner like a pauper
>
> I think tenderloin is my new favorite!
>

I have been eating them for years. There is little fat to trim off, and no bone.
I find a 5 -6 oz tenderloin to be an ample portion of meat and if you don't
overcook them they are delicious.