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12-08-2013, 04:33 PM
Re: (...)
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.
Maryann
"Drink your tea slowly and reverently..."
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O.k., got your message and called you with my remembering how to cook it. Hope it turns out great for you. (envious, here!
)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Thanks so much, Jean. It was fabulous! We have Katie here tonight and she kept saying how good it was, too.
Maryann
"Drink your tea slowly and reverently..."
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Jean, it is so great to have you around. It's like Christmas on demand. Thank you from all of us!
"He who sups with the devil should have a. long spoon".
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I agree, Bill! I don't know what we would do without her!
Daphne
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Quote:
I agree, Bill! I don't know what we would do without her!
Yup! She's our treasure!
You only live once . . . but if you do it right once should be enough!
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Jean is the best! FYI, all of you were next in line for phone calls.
Maryann
"Drink your tea slowly and reverently..."
Posts: 33,877
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Wow, you guys - thank you. I guess age does count sometimes.
Glad I could help, Maryann.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com