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Outside I like a tenderloin on the grill rubbed with olive oil and Paul Prudehomme's blackened steak seasoning.
Inside I still like a tenderloin but in a pan. I cook it in olive oil and then make a sauce with red wine, beef stock, Shallotts, brandy, vermouth, peppercorns and a little Dijon mustard. I've heard it called pepper steak - just not the Chinese version!
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If you're wringing your hands you can't roll up your shirt sleeves.
Stangers have the best candy.
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