Fried Backstrap

Ingredients

Start-to-finish: 30 minutes 

Serves 2 

2 backstraps (tenderloin)

Dale’s Steak Seasoning 

Peanut oil 

1 1/2 cups flour 

Salt and pepper

3 eggs

Preparation

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.