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Retired2hunt's picture
Grand Slam Challenge Winner!
Location: Colorado Springs, CO & Fort Myers, FL
Joined: 07/28/2011
Posts: 1627
Tenderloin Recipe


I shared a recipe on another forum and wanted to share outside of it - so here it is...

Tenderloins (of any animal) are great by themselves but I have done some different things with them.

Cut your tenderloins into 2 inch thick rounds and tenderize them with a meat mallet to about 1/2 inch thick or less. The number of tenderloin medallions needed is based on servings you want.  Coat your tenderized medallions with seasoned flour (I use dill and garlic mixed in the flour) dip in egg bath and then cover with italian bread crumbs (I also add dill and garlic to the crumbs). Fry in pan of oil for about 3 minutes each side. Put in oven-proof pan and place in a pre-heated oven at 225 degrees. Now using the drippings left within the fry pan (if a lot of oil is left then discard all but maybe 1 cup - do not discard cooked drippings) add 1 can of chicken broth to drippings/oil and reheat. Take 16 oz of sour cream and mix 6 tablespoons of the left over seasoned flour into it as well as 4 tablespoons of lemon juice. Add to broth/oil and cook until thick as gravy.  You must contantly stir this mixture until it thickens.  Spoon over your tenderloins and enjoy! 


COMeatHunter's picture
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Joined: 06/01/2011
Posts: 639
Mmmmmmm.  Sounds delicious!

Mmmmmmm.  Sounds delicious!  I can almost taste them.  Although I prefer to grill most of my best cuts of meat, I will try this.  Cooking is fun to experiment with and the best part is getting to eat your experiment.  The "gravy" sounds really tasty and that's the part that has my mouth watering right now.  

Thanks for the recipe!

hunter25's picture
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Location: Colorado western slope
Joined: 11/13/2009
Posts: 3040
Sounds like a great recipe

Sounds like a great recipe and I'll give this one a try. I kind of got stuck in a rut and we just keep cooking things the same way all the time so something new will be great. I've been hanging on to all of them posted this past year and will just now get a chance to start trying them out now that things have slowed down.

Ca_Vermonster's picture
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Location: San Diego, CA
Joined: 07/27/2007
Posts: 5804
Wow, that sounds excellent! 

Wow, that sounds excellent!  I might have to give it a try, whenever I actually get my next big game animal. I usually simply do either simple butter and onions, or I do a little mixture of sauteeing them in red wine, with some mushrooms.  However, when I see a good recipe like this, I like to try them.  Fortunately I have friends that keep me supplied with venison from time to time.

Thanks for the tenderloin recipe Retired.  I am sure you have had chances to try it, with that great elk you got.

groovy mike's picture
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Joined: 03/19/2009
Posts: 2539
That sounds good!

That sounds good!  It makes me want to try it but I have never understood the part about tenderizing meat with a mallet.  I know lots of folks do it, but I never do.  I just cook it and eat it.  any tenderization is done by the marinade or the cooking process.  I've never found a need to mechanically break up the meat with a roller or hammer before it goes into the cooking process.  I'm not saying its a bad thing, or that it is wrong in any way, but it makes me wonder if I am the only one who skips this step all the time.  Confused We just don't seem to need it.