Tenderloin & sirloin
1. Leave bone on for more flavor, less shrinkage and more tender.
2. In heavy cast pan @ med high, cook slow on stove top.
3. Season meat with clarified butter in pan, low gentle sizzle, 5 min., flip and baste w/ butter thyme & garlic.
4. Let meat rest for a few minutes, cut off bone. Slice into ½” pieces and fit back into bone.
Serve w/ baby vegetables. Saute pearl onions and other vegetables and lemon @ the end and any leaves @ end.
Instructions Handwritten – /Recipes/Porterhouse_for_two.pdf
Find more like this: Grandpa's Use Only