by LovestoCook » Wed Jul 18, 2007 10:57 am
Ok, before anyone crucifies me for breading such a fine cut of beef just hear out my recipe.
First off You will need at least 4 center cut tenderloin steaks about 1 1/2 to 2 inchs thick.
Take your loin and cut them in half making 8 peices about 3/4 to 1 inch thick.
The breading is next. I mixed one cup of all pourpose flour with about a half cup of seasoned bread crumbs (I used a garlic and oregano seasoned bread) and about a 1/4 cup of Emeril Lagassee's original essessence.
For the wet side of this I used buttermilk and one egg.
Fill a pan with at least 2 inch sides with 1/2 inch of canola oil and start heating it.
Dip them first in the dry and then to the wet and then back to the dry mixture. Set them out and let them rest for about 5 mins. After they rest place them in the pan. I suggest 2 or 3 at a time unless you have a huge pan that can hold the heat well. Fry each side for 2 to 3 mintues for a medium to medium well.
Note: In the making of most chicken fried steak the meat is pounded out, you could do that with this recipe however, it is not needed this cut of meat is so tender you can cut it with a fork.
I usually serve this with Mashed potatos and no gravy. Ill post my mashed potatos recipe soon if I dont get too beat up over this one 
hehe
[size=100] [color=black] Ok, before anyone crucifies me for breading such a fine cut of beef just hear out my recipe.
First off You will need at least 4 center cut tenderloin steaks about 1 1/2 to 2 inchs thick.
Take your loin and cut them in half making 8 peices about 3/4 to 1 inch thick.
The breading is next. I mixed one cup of all pourpose flour with about a half cup of seasoned bread crumbs (I used a garlic and oregano seasoned bread) and about a 1/4 cup of Emeril Lagassee's original essessence.
For the wet side of this I used buttermilk and one egg.
Fill a pan with at least 2 inch sides with 1/2 inch of canola oil and start heating it.
Dip them first in the dry and then to the wet and then back to the dry mixture. Set them out and let them rest for about 5 mins. After they rest place them in the pan. I suggest 2 or 3 at a time unless you have a huge pan that can hold the heat well. Fry each side for 2 to 3 mintues for a medium to medium well.
Note: In the making of most chicken fried steak the meat is pounded out, you could do that with this recipe however, it is not needed this cut of meat is so tender you can cut it with a fork.
I usually serve this with Mashed potatos and no gravy. Ill post my mashed potatos recipe soon if I dont get too beat up over this one :-) hehe
[/color][/size]