Negative on the tiny steaks. I put coarse salt and pepper on the whole tenderloin and roll it across a smoking hot griddle. Get a good sear on it all the way around and stick it in a 400 degree oven for a short time, never past a very rare shade of medium rare. I prefer mine purple and cold in the center but the wife likes them a little more done. Pull it out and let it sit beside the stove with some butter melting over it. Slice into 2” thick chunks and enjoy with whatever sides you like. Most often at my house they get eaten with steamed broccoli, fried potatoes, and a salad. I’m a savage so mine gets washed down with a cold High Life, the Mrs pretends to be more refined and has a glass of red wine alongside hers. Either way it’s living in high style.
