Tried cooking backstrap a different way and it's now my new favorite.
Heat oven to 300
Put skillet on stove top with about 2 tbl spoons oil, I used olive oil. Leave it alone for now.
Pat backstrap dry (I cut one backstrap in half so cooked 2 halves), season however you want
I did sea salt, garlic pepper, black pepper, cayenne,rosemary
Put in oven until internal temp is 120-130
Take out BS and put that skillet from earlier on high heat
When it starts smoking a little add 2 table spoons butter
Brown back strap on all sides.
Put back on pan and cover, let sit for 15 minutes-ish
Slice Backstrap
Made a little sauce with the pan leftovers with a little flour, olive oil, butter, red wine, beef better than boullion
Made some garlic/butter grits (use milk instead of water, they come out WAY better)
Boil 3 cups milk then throw in 1 cup grits add butter, garlic powder, etc. lower heat, cover cook a little longer and bam!
Plated the grits,put a little sauce then some Backstrap and little more sauce.
Goes really good with the grits, got mine a little more well done then I wanted to but still tender. I need to get one of those digital thermometers I can stick in the meat while it cooks and check the temp. I guesstimated and took it out and it was a little too high at 140.
Heat oven to 300
Put skillet on stove top with about 2 tbl spoons oil, I used olive oil. Leave it alone for now.
Pat backstrap dry (I cut one backstrap in half so cooked 2 halves), season however you want
I did sea salt, garlic pepper, black pepper, cayenne,rosemary
Put in oven until internal temp is 120-130
Take out BS and put that skillet from earlier on high heat
When it starts smoking a little add 2 table spoons butter
Brown back strap on all sides.
Put back on pan and cover, let sit for 15 minutes-ish
Slice Backstrap
Made a little sauce with the pan leftovers with a little flour, olive oil, butter, red wine, beef better than boullion
Made some garlic/butter grits (use milk instead of water, they come out WAY better)
Boil 3 cups milk then throw in 1 cup grits add butter, garlic powder, etc. lower heat, cover cook a little longer and bam!
Plated the grits,put a little sauce then some Backstrap and little more sauce.
Goes really good with the grits, got mine a little more well done then I wanted to but still tender. I need to get one of those digital thermometers I can stick in the meat while it cooks and check the temp. I guesstimated and took it out and it was a little too high at 140.
