So, I picked a few tenderloins from the blessing received today.
Dusted them good with the “signature seasoning” that came in the package. Then branded the wee buggers with a hot cast iron skillet coated in lard and Irish butter. Flung em on the grill with a pat of the Irish butter and cooked em slow for a few minutes each side.
Sided them with spun tater and onion pierogi’s. Boiled them a few minutes then threw them in the cast iron skillet with some caramelized onions in Irish butter I made before hand. added some cracked pepper and chives.
Cows are a bit small in Nebraska, but they are very toothsome. .
It was a surprise for sure pop pop. Gonna have to eat it before December! Daughter and SIL are buying a half a steer and I am gonna take some off their hands.