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Backstrap Filet Recipes
Posted on 12/10/12 at 12:49 pm
Posted on 12/10/12 at 12:49 pm
I want to grill some up like steaks this week. Whatcha got method included?
6
Posted on 12/10/12 at 12:55 pm to beauxkner
Don't get no easier
Posted on 12/10/12 at 1:00 pm to beauxkner
check out this thread should give you some good ideas.
Posted on 12/10/12 at 1:03 pm to beauxkner
Salt, pepper and garlic. Grill to med/rare.
Posted on 12/10/12 at 1:05 pm to AlmaDawg
quote:
Salt, pepper and garlic. Grill to med/rare
bingo
there are plenty other extensive ways of cooking it that come out very very good, but its hard to beat this.
This post was edited on 12/10/12 at 1:06 pm
Posted on 12/10/12 at 1:06 pm to beauxkner
dice up some white onions, garlic cloves, flour, olive oil with a dash of italian dressing. Inject with dales marinade, Make a paste for outside of filet. Get grill hot, sear that mother fricker, slow fire down, get to medium, take off.
Posted on 12/10/12 at 1:11 pm to 007mag
Cooking some wild pig backstraps tonight. Will be doing it in the oven but one can pit it.
I first roll cut the backstrap about 3/8" thick. Season it with Tony's. Then cover one side in creamcheese, cut up onions and garlic and lay that out on it. Take 3 links of sausage and cut them long ways in thin strips. Lay them out. Roll the package up. Bake at 375F covered for 1 hour. Uncover and bake another 10-15 mins till it turns a bit brown.
Serve hot!
I first roll cut the backstrap about 3/8" thick. Season it with Tony's. Then cover one side in creamcheese, cut up onions and garlic and lay that out on it. Take 3 links of sausage and cut them long ways in thin strips. Lay them out. Roll the package up. Bake at 375F covered for 1 hour. Uncover and bake another 10-15 mins till it turns a bit brown.
Serve hot!
Posted on 12/10/12 at 2:28 pm to AlmaDawg
quote:
Salt, pepper and garlic. Grill to med/rare.
Amen!
Posted on 12/10/12 at 2:32 pm to fishfighter
quote:
I first roll cut the backstrap about 3/8" thick. Season it with Tony's. Then cover one side in creamcheese, cut up onions and garlic and lay that out on it. Take 3 links of sausage and cut them long ways in thin strips. Lay them out. Roll the package up. Bake at 375F covered for 1 hour. Uncover and bake another 10-15 mins till it turns a bit brown.
That sounds pretty awesome
Posted on 12/10/12 at 2:41 pm to fishfighter
Fish, that sounds incredible. Will definitely try it
Posted on 12/10/12 at 2:57 pm to beauxkner
I take about half of a backstrap and cover it in alot of fresh cracked black pepper and a little garlic powder. Throw it on my grill for a couple minutes as I like it medium rare, and slice into 1/2" pieces. Serve with smokey horseradish sauce. shite is off the hook!
This post was edited on 12/10/12 at 2:59 pm
Posted on 12/10/12 at 2:58 pm to beauxkner
Tenderize with cutlet machine or mallet, batter and deep fry
Posted on 12/10/12 at 3:01 pm to AlmaDawg
quote:
Salt, pepper and garlic. Grill to med/rare.
Like this. I do it over a wood fire. 10x better than charcoal and 20x better than gas IMO.
Posted on 12/10/12 at 4:30 pm to tenfoe
Take whole backstrap soak in milk, garlic(lots), rosemary, peppecorns, and salt overnight. Then pat dry salt n pepper. Wrap in applesmoked bacon and grill till no more than medium. I do mine medium rare. Slice into 1 to 1.5 inch medallions and serve. Have done garlic butter sauce or rsapberry butter sauce over it too or eat plain.
Posted on 12/10/12 at 4:34 pm to AlmaDawg
quote:
Salt, pepper and garlic. Grill to med/rare.
Add a dusting of fine ground coffee to this and it's even better. Try it.
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