How do you cook your tenderloins and back straps

[dan]

IN BUTTER... https://www.youtube.com/watch?v=-5z_g8X4AiA

[backstraps]

IN BUTTER... https://www.youtube.com/watch?v=-5z_g8X4AiA

Yuuummmm Buttttter Looks good. BUT MAN I sure would hate to be down wind of you after all that in your belly

[elk yinzer]

Olive oil, salt, pepper, fire. Why do more to ruin such a nice cut?

[Nelson87]

Olive oil, salt, pepper, fire. Why do more to ruin such a nice cut?

I agree, although I like to sprinkle lightly with Tonys.

[muddy]

1" medallions seasoned with salt. 450-500° for 2 minutes a side. Let set 10 minutes and serve with PBR.

Done deal.

I also like 1" medallions pounded to 1/2", dipped in egg then ritz cracker, then pan fry at high temp for 1 minutes a side. Let set 5-10 minutes and serve with PBR and jalopeno cheddar cheetos.

[Boogieman1]

I keep it pretty dang simple. A lil oil, salt and coarse black pepper cooked over extreme high heat.

Tenderloins usually are a chef sampler at my house while I’m waiting on something else.

Anyone tried grilling the flank? I enjoy beef flank steak but never thought to try venison. Just curious

[Josh_S]

Marinate in Italian dressing. Grill medium rare over a fire.

In our deer camp this year we did a whole backstrap over the fire. Wrapped in foil to hold in all the juices and sprinkled with salt and pepper. Simple but delicious!

[Old School]

Marinade in worcestershire sauce, soy sauce, honey, garlic powder, onion powder, red pepper flakes, black pepper and light salt. Grill on the pellet grill.

That recipe has me wanting to fire up the grill. Sounds great! Thanks

[Thesouthpaw]

I rub a liberal amount of Montreal steak, and a touch of brown sugar on on six inch chunks of back strap, then throw them on the grill until medium rare. Super easy, and extremely tasty. Sometimes I will marinate, or concoct something else, but I typically just keep in simple

[jwilkstn]

Olive oil, salt, pepper, fire. Why do more to ruin such a nice cut?

I agree, although I like to sprinkle lightly with Tonys.

I'm with y'all, except I prefer Montreal steak seasoning or sometimes work up my own blend. The grill execution is the key.

I reserve more ingredients for lower quality cuts of meat.

[MNarrow]

Olive oil, Montreal seasoning, and medium-low pan fry until rare

[may21581]

Marinade in worcestershire sauce, soy sauce, honey, garlic powder, onion powder, red pepper flakes, black pepper and light salt. Grill on the pellet grill.

Used your recipe tonight, let me tell you it was fantastic! I also sauted an onion with portabella mushrooms, garlic salt butter, oil and had this with the steaks. If I had to chose a last meal this is on the menu. Washed it down with a cold one and wow!

[Hatchetman]

I cut loins about 5/8" thick
A little oil & a little butter in the frying pan on medium high.
3-4 minutes on the first side
2-3 on the second.
They come out medium rare for me.
Saute a pile of onions in a separate pan on the side.

If your not making a spattering mess frying the steaks, you ain't doing it right...

[Jonny]

Salt pepper and pass it through a hot kitchen. If I don’t need to chase it down with my fork, it’s overcooked.

[E72]

Marinade in Italian dressing or Lowry’s steak n chop. Throw em on the grill low and slow.