Recipes in Lake D`Arbonne in Northeast Louisiana
I'm not sure how many of you cook backstrap like this, but I thought I would share a delicious way to eat it.
I sliced it into steaks about 1 1/2' thick, lightly sprayed them with olive oil, applied sea salt and fresh cracked pepper, and then grilled them just like a filet mignon until medium rare.
We ate them with a baked potato and I swear I thought I was eating a petite filet!
December 16, 2010 at 4:41pm
They love it in the field, so with an adjustment period,....