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BigJim said:
I usually serve my whole tenderloin with bernaise sauce. The meat I rub with kosher salt and cracked pepper.


I like the leftovers for breakfast the next day, sliced thin (about 1/4-1/2")...
On an English Muffin, with a poached egg on top, and Bernaise Sauce overall!!! YUMMMM!
It's the ultimate steak & eggs breakfast!

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