I slice a tenderloin into small sections about 1/2 inch thick. Merinade in Worcestershire sauce 6-8 hours. Pour some flour into a bowl and sprinkle with salt & pepper. Drop the meat into the bowl and cover good. Heat a small amount of oil on a frying pan and drop the meat in. It is key that you fry it very slow. Heat it until the meat is just frying and fry until done in the middle. Sometimes we like ours a little pink in the middle. I usually serve with biscuits and gravy but that is your choice.