Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
4 hours ago, btbyrd said:My wife likes tenderloin (bless her heart) and she likes it medium-to-medium-well (bless her heart). It can be a challenge cooking a thick filet through to her desired doneness in the center without turning the exterior to leather.
Hey, give me my wife back man 
4 hours ago, btbyrd said:My wife likes tenderloin (bless her heart) and she likes it medium-to-medium-well (bless her heart). It can be a challenge cooking a thick filet through to her desired doneness in the center without turning the exterior to leather.
Hey give me my wife back man
By hillvalley,
By howard88,
