IDEA: Take a Whole Tenderloin (and instead of cooking it whole) Cut into 2 to 3″ Medallions and cook like you would a Tenderloin (Filet Mignon). Super fun and super yum! Marinate and Grill. *Marinade in this picture is Olive Oil, Red Wine Vinegar and my Kona Coffee Rub and Prime Rib/Meat Rub combo! Super good together.
PASSION My Journey through Food; signed and discounted copies on my website http://www.justjulesinthekitchen.com/shop
“Just Jules in the Kitchen” Spices also available.