How to make a steak tenderloined without burning the skin?

That’s the question the author of this cookbook, Jennifer Emsley, is trying to answer.

“The meat is really tender, and the skin is so tender that the skin needs to be burned in order to get the flavour,” she said.

“If you put the steak on the grill, the meat won’t be cooked properly.”

The author suggests putting a lid on the griddle or a metal plate to prevent burning the meat.

It also suggests using a small piece of a grilled chicken, such as a ribeye, or even a roasting bird, to make the steak tender.

“It’s also good to use a small steak, such a rib eye, and add a little more flavour and colour,” she says.

“To cook chicken you can use a roast chicken or chicken thigh, which is usually grilled, so the meat can be really tender.”

It also includes a few recipes for grilling beef.

“You can use chicken breast, or chicken thighs that have been steamed, but also some beef, which can be grilled, or roasted, for example,” she advises.

The recipe also includes recipes for cooking beef steaks in a frying pan, with the chicken breast as a foil.

It doesn’t mention the use of a grill.

“I think the best way to grill meat is to cook it on a grill, but you can cook it in a pan on a gas grill or a convection grill,” she explains.

“That’s where the flavour is, the flavour of the meat is coming through.”

For more information on cooking tenderloINs, see our beef tender loIN recipe guide.

To find out more about cooking tender loins, read our tenderloINS guide.