Start-to-finish: 30 minutes
2 backstraps (tenderloin)
Dale’s Steak Seasoning
1 1/2 cups flour
Salt and pepper
Cut backstrap into ½-inch slices. Tenderize with a meat mallet. Place in a zip-top bag with Dale’s Steak Seasoning and marinate 10 minutes.
In a large pot, heat peanut oil to 400 F. Mix flour, salt and pepper in a bowl. In another bowl, whisk eggs. Remove backstrap slices from marinade, dip in egg wash and coat with flour.
Place 3 to 4 slices at a time in hot oil and cook 2 minutes on each side, until light brown. Remove from oil and place on paper towel-lined plate. Salt and pepper to taste. Serve immediately.