1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic
1 pound beef tenderloin, cut into narrow strips
1 cup milk
1 large egg
2 cups vegetable oil
2 cups all purpose flour
In medium bowl, combine 1 tablespoon Meat Magic and meat. Mix well with your hands so seasoning is evenly distributed. Reserve. In another bowl, beat milk and egg until well mixed. Reserve. Pour oil into 10 inch skillet over high heat. Heat 8-9 minutes or until oil reaches 350 degrees. While oil is heating, blend remaining Meat Magic with flour. Coat seasoned meat strips with flour and drop into milk mixture. Remove approximately one third of meat from milk mixture with one hand and drop into flour. Keeping the other hand dry, coat meat with flour again. Shake off excess flour and drop coated strips into hot oil in single layer. Cook, turning strips to brown evenly, 4-5 minutes, or until pieces are golden brown and very crisp. Removed with slotted spoon as they are done and drain on paper towel. Repeat procedure with remaining meat. Serve immediately with Creamy Garlic Dip.
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