I have found the tenderloin is not that tender on deer. The strands that run through this piece of meat are much thicker than what makes up the backstrap. These strands remind me of what you would find on beef flank steak. Thick.

Cut thin across the grain, or half inch thick and butterfly and fry.

Fried up some thin rump steaks last night. A little bit tough, but it's all about the flavor.