Scored some from a friend. :drool:

What's the best way to prepare these jewels?

We Used to marinate in .5 c cider vinigar, 1c red wine, couple cloves garlic , 2 sprig rosemary and thyme, chop sm onion, marinate 6+ hours , then Season with kosher salt/cracked pepper, sear it in hot pan or on charcoal grill , cook to r-mr, let rest a bit then serve with a blackberry demi and sweet pot mash

Imo,, Trim off any fat and tendin's. Cubing them the same size is important to asure the meat grills evenly and doesn't get over done. I use McCormicK's montreal steak seaoning packet, I also add a dash of miss Dash...imarinate it 12hr or more. Do NOT over grill.

Mojo.....:drool:


marinade:
1/2 cup Olive Oil
1/2 cup Orange Juice
1/2 cup Lime juice
1/2 cup chopped fresh cilantro
1 tsp Cumin
5-6 cloves of sliced garlic
Fresh Ground Black Pepper
Salt

Saute the Garlic in a frypan with the olive oil for a couple of minutes then throw in the Juices, Cumin, salt, pepper and set on medium high heat for about 10-15 minutes to heat to a small boil. Then remove from heat and let cool to room temperature. Mix in the Chpped Cilantro and then marinate the the loin in 2/3 of the mixture for at least 6 hours....preferably overninght. grill as you would normally and then slice on a plate and drizzle the remaining marinade over it........then :drool:

[/RIGHT]Imo,, Trim off any fat and tendin's. Cubing them the same size is important to asure the meat grills evenly and doesn't get over done. I use McCormicK's montreal steak seaoning packet, I also add a dash of miss Dash...imarinate it 12hr or more. Do NOT over grill.

:kewl:

any cheap italion dressing 16 fl oz. (its got great ingredients. look for yourself) add 3-4 tea spoons sugar. marinate 1 hour or over night if possible. have used on red meat and chicken. even injected it into prime rib. get great reviews from everyone thats tried it. get requests all the time.

For tenderloin? Salt + pepper, sear & cook no more than medium. Maybe a nice bechamel-type sauce and some real garlic mashed potatoes (butter and cream, not margerine and milk).

When I get good meat or fish, I try to do as little to it as possible. The above would be for a nice little head-shot doe. If I had an old woods buck that was shot in the guts and chased for 2 miles, I'd reach for the dressing too.

For tenderloin? Salt + pepper, sear & cook no more than medium. Maybe a nice bechamel-type sauce and some real garlic mashed potatoes (butter and cream, not margerine and milk).

When I get good meat or fish, I try to do as little to it as possible. The above would be for a nice little head-shot doe. If I had an old woods buck that was shot in the guts and chased for 2 miles, I'd reach for the dressing too.

I agree with "wheresmy". Keep it very simple. You have a DELICIOUS piece of meat. Don't cover up the flavor with all that other stuff. Save the additives for a hamburger!! DON"T OVERCOOK!!!!!