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Title: The Hotel Limpia's Chicken Fried Beef Tenderloin
Categories: Meat
Yield: 4 Servings
| 1 | lb | Beef tenderloin |
| 2 | c | Flour |
| Black pepper to taste | ||
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Paprika |
| 1/2 | ts | Thyme |
| 1/2 | ts | Lemon pepper |
| 1/2 | ts | Cayenne pepper |
| 1/2 | c | Whole milk |
| 1/2 | c | Buttermilk |
| Oil for frying |
Cut tenderloin into 4 equal pieces and pound to tenderize (or have butcher do this for you). Mix flour and seasonings in a pie plate.
Mix whole milk and buttermilk in a second pie plate.
Coat tenderloin on all sides in flour mixture. Dip in milk mixture. Dip again in flour to coat all sides.
Set aside on wax paper for 10 minutes to allow coating to set.
In large fry pan, heat enough oil to cover bottom of pan and up the sides 1/4 to 1/2 inch. Heat oil over medium heat until the oil shimmers.
Carefully, slide coated pieces of meat into hot oil and fry until tenderloin is browned on each side, cook to desired doneness. Medium-rare to medium iS recommended. Do not allow meat to touch side of pan; batter may stick and break away.
Makes 4 servings.
Per Serving: Calories 483, Fat 17g, Cholesterol 76mg, Sodium 103mg, Percent calories from fat 32%
Source: Lanna Duncan, innkeeper at the Hotel Limpia (the "highest altitude hotel" in Texas), Fort Davis, Texas ** Dallas Morning News -- Food section ~- 17 July 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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