Tenderloin

[lightsareout]

Heated some butter in my pan, rubbed the meat down with salt pepper and garlic powder, cooked roughly 4 min per side. Let it rest for 3 minutes before slicing. Could not be any more perfect just melts in your mouth!

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[GreyGoose]

jealous,i just finished off last pack of last years burger :bash: just a few more days until muzzleloader and hopefully fresh tenderloin myself....

 

[waterman]

SOOOO glad to see it not overcooked!looks great :super:

 

[Wrangler95]

I did this today,it was great

 

[spoon]

That looks fantastic!

 

[lightsareout]

SOOOO glad to see it not overcooked!looks great :super:

ohh no! that would ruin it!

 

[WORM82]

I did the same with half a blackstrap last night. Fried in butter 3 or 4 mins per side let it rest before slicing into 1/4" medallions. Mine looked just like yours but it was really tough? What did I do wrong? Still tasted great. It was a 1.5 year old 6pt