tenderloin

[Pat B]

I usually divide the tenderloin into 4 pcs. 2 from each side.
  Take one piece(for 2-4 people) and rub with olive oil then add fresh black pepper. In a HOT cast iron skillet, sear the meat on all sides, then in a 350deg oven for 15mins for med rare, 20 for medium. After cooking, take out of skillet and allow to rest. Deglaze the skillet with stock(I use beef consume'), add a shot of bourbon(be careful over open flame), a pinch of salt and some heavy cream and reduce.
 Slice the tenderloin into medalions and add  the juices to the sauce. Serve with oven roasted garlic potatos and a salid. Maybe a bottle of Merlot.  UUUUUUUMMMMMM good!!!   Pat

[FLHunter]

Pat,

My mouth is watering!  I'm adding your receipe to my list.  Thanks.