Well, at least I THINK it was sirloin tip. It's the same cut of meat that you find the filet mignon on at any rate.
I sauteed some medalions in butter and oil on a medium high heat (7 on my electric range). I cooked them 7 minutes on the first side, flipped them, and 5 minutes on the next side.
They were juicy and pink in the middle but weren't very tender. I think that this cut of meat is a tender one, so I'm wondering what I did wrong? It probably makes a huge difference (and it probably answers my question), but they were frozen a little in the center when I put them on.
Mike
I sauteed some medalions in butter and oil on a medium high heat (7 on my electric range). I cooked them 7 minutes on the first side, flipped them, and 5 minutes on the next side.
They were juicy and pink in the middle but weren't very tender. I think that this cut of meat is a tender one, so I'm wondering what I did wrong? It probably makes a huge difference (and it probably answers my question), but they were frozen a little in the center when I put them on.
Mike