Ron wants me to cook the tenderloin from the deer and I'm a bit intimidated because it will be completely ruined if I overcook it.(We usually give it to his parents and they pan fry it until it's well done shoe leather.) Naturally, I want it to be spectacular, seared on the outside and pink/red all the way through.) So, would you please tell me what to do with it? I was thinking of using my well-seasoned cast iron skillet.
There are two pieces about 1" thick, total weight: 1 pound, l oz.
There are two pieces about 1" thick, total weight: 1 pound, l oz.
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."