Fried backstrap w/ mashed potatoes and gravy (pic heavy)

We're trying to make room in the freezer for the upcoming deer season and found a backstrap from last year. I know some on here frown on frying them, but it's what my kids like, so that's what I did.

First I sliced it into 1/4" thick steaks and tenderized



Next, soak them in 50/50 mixture egg and milk



Next, coat in seasoned flour and drop in cast iron skillet with enough oil to cover about 1/2 the steak







Fry them for about a minute on each side and set aside



Sprinkle in enough seasoned flour to make a paste and stir together



Turn off heat and whisk in milk until thin enough for your liking. I also added a little water at the end to thin it a little. Maybe a cup.