Quote:
Originally Posted by wheresmy50
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.
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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!!!!!
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