Tenderloin* Recipe
grilled or breaded and pounded out in-house, coated with panko breadcrumbs, then deep fried to perfection
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Ingredients
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Meat
Coating
Frying
Method
Preparation
- 1
Prepare the Tenderloin
Trim the beef tenderloin of any excess fat and silver skin. Cut it into 1-inch thick medallions.
- 2
Pound the Medallions
Place each medallion between two sheets of plastic wrap. Using a meat mallet, pound each medallion to about ½ inch thickness.
Coating the Medallions
- 3
Set up the Breading Station
In three separate shallow bowls, place the all-purpose flour in the first, whisk the eggs in the second, and place the panko breadcrumbs mixed with salt, black pepper, garlic powder, and paprika in the third.
- 4
Bread the Medallions
Dredge each pounded medallion first in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat with the panko breadcrumbs, pressing gently to adhere.
Frying
- 5
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Medallions
Carefully add the breaded medallions to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side until golden brown and cooked through.
- 7
Drain and Serve
Remove the fried medallions from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.