When you cut up those back straps only cut them three times. Cut them once in half and trim the ends. This will leave you with four (2 from the left side and two from the right side), 12-15 inch beautiful chuncks of meat. I currently have four ways of preparing these that my family loves.
1. Rub with blackberry jam and soak in a rasberry vinegarete dressing for a few hours.
2. Crush pastachios and roll the meat in them, sprinkle with white pepper. Let sit for an hour or two in the fridge.
3. Partially slice the tenderloin length wise and then again, opening it like a buisness letter. Pound out the thicker spots. Place a row of cooked redskin potatoes, onions and garlic down the center of the meat and wrap and tie it tight on the ends and then wrap it up to keep the stuffing in.
4. Place the meat and one can of cranberry relish in a zip lock bag and let it set in the fridge all day.
I cook all of these on the grill by placing them on a cedar plank, until they reach 170 degrees. I cook the pastachio recipe over the flame for a blackend effect and it is good. Slice into steaks at serving time.
I hope you try it.
Topic: Shifty's backstrap specials (Read 1039 times)
