I usually divide the tenderloin into 4 pcs. 2 from each side.
Take one piece(for 2-4 people) and rub with olive oil then add fresh black pepper. In a HOT cast iron skillet, sear the meat on all sides, then in a 350deg oven for 15mins for med rare, 20 for medium. After cooking, take out of skillet and allow to rest. Deglaze the skillet with stock(I use beef consume'), add a shot of bourbon(be careful over open flame), a pinch of salt and some heavy cream and reduce.
Slice the tenderloin into medalions and add the juices to the sauce. Serve with oven roasted garlic potatos and a salid. Maybe a bottle of Merlot. UUUUUUUMMMMMM good!!! Pat
Topic: tenderloin (Read 1446 times)
