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beef hanging tenderloin/diaphragm?

GirlyEggGirlyEgg Posts: 622
edited November -1 in EggHead Forum
I picked this up at Restaurant Depot... it was about $3.29/lb, so I wasn't really expecting much. The initial research I did talked about removing a membrane and then cooking - which I thought I did, but apparently not... The beef, itself, cooked medium rare, was FANTASTIC! However, I still had that pesky membrane going through the center....

Anyone have a good set of directions to prep this meat? I'm willing to keep trying with this, because it was THAT GOOD!

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