- Level: Easy
- Total: 2 hr 25 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 293
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 23 g
- Cholesterol
- 96 mg
- Sodium
- 268 mg
- Level: Easy
- Total: 2 hr 25 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 293
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 23 g
- Cholesterol
- 96 mg
- Sodium
- 268 mg
Ingredients
Directions
- Place tenderloin in the freezer for 2 hours.
- Preheat the oven to 200 degrees F.
- Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and season with salt and pepper on both sides. Set aside.
- Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.
