If the “steaks” aren’t yet purchased and cut, go buy two medium size beef tenderloins whole. Turn on your oven to preheat to 500 degrees. Rub the tenderloins with salt and pepper and other dry rub as available.
Place them in this hot oven for about twenty minutes on a large broiler pan and then use a digital or instant read thermometer to check for medium rare at the center. If they are there pull them and transport in an insulated container. Slice thin at the serving location and take a cast iron skillet with you.
For those that can’t take the center medium rare (which is tender on this cut) put them on the cast iron hot skillet for one minute on each side to get to taste.
Horseradish sauce is good with this. They should cut up warm and even if room temp they are good.
Place them in this hot oven for about twenty minutes on a large broiler pan and then use a digital or instant read thermometer to check for medium rare at the center. If they are there pull them and transport in an insulated container. Slice thin at the serving location and take a cast iron skillet with you.
For those that can’t take the center medium rare (which is tender on this cut) put them on the cast iron hot skillet for one minute on each side to get to taste.
Horseradish sauce is good with this. They should cut up warm and even if room temp they are good.
Sounds wonderful - can we assume "KC" stands for Kansas City...