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Old 03-02-2014, 11:49 PM   #16
Knows what a fatty is.
Join Date: 03-18-12
Location: Ishpeming

My favorite backstrap recipe is to saute 2 diced onions, 2 cloves of garlic, minced, and 2 large shallots, minced, in some olive oil until translucent. Add 5 cups of a good Cabernet, 2 cups of beef or veal stock, 2 or 3 tablespoons of whole juniper berries, and 3 or 4 bay leaves. Bring it to a boil and simmer for 15 or 20 minutes, until it's reduced by 1/4. Let it cool, and marinate the whole backstrap/tenderloin covered overnight. Grill hot and fast to rare/med-rare. For a sauce, i make up an espagnole sauce and reduce it down, adding some of the marinade. Damn good!
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