Wash, pat dry and clean the tenderloin from all the silver membranes.

Slice into 1/3" slices and add salt, pepper and zested garlic (or pressed). Mix everything together very well.

Tenderize slices on both sides with a meat tenderizer just until the slices lay flat and even thickness all around the piece.

In a seperate bowl, whisk together 3 eggs ans season with a 1/8tsp of salt and a pinch of pepper until runny.

Dip each piece of meat into the egg wash and fry in oil on both sides on medium heat until golden brown or until cooked through.

TIP: Place a damp cloth underneath a cutting board, and add a double layer plastic wrap on the bottom of the cutting board. Place a few slices of meat on the plastic wrap and cover with another double layer plastic wrap. This speeds up the process, makes it easier to flip the pieces and makes cleanup a breeze.