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The Water Cooler
General Discussion
What is your secret on preparing back strap?
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<blockquote data-quote="Brandi" data-source="post: 2000725" data-attributes="member: 24446"><p>I've never had to soak or marinate backstrap. My favorite way is to cut it into several thick "slices" similar to a filet mignon but maybe an inch thick. Dust the "mini-steaks" in seasoned flour and pan fry them long enough to be a golden brown without over cooking them. It's easy to over cook the meat and turn them from super tender little steaks to chewy jerky so watch the temps closely. I serve them with a spicy sage gravy over the steaks and mashed potatoes. Some good biscuits or dinner rolls to go with it and that's all you need. Done right they will be super tender and amaze your friends and family <img src="/images/smilies/smile.png" class="smilie" loading="lazy" alt=":)" title="Smile :)" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Brandi, post: 2000725, member: 24446"] I've never had to soak or marinate backstrap. My favorite way is to cut it into several thick "slices" similar to a filet mignon but maybe an inch thick. Dust the "mini-steaks" in seasoned flour and pan fry them long enough to be a golden brown without over cooking them. It's easy to over cook the meat and turn them from super tender little steaks to chewy jerky so watch the temps closely. I serve them with a spicy sage gravy over the steaks and mashed potatoes. Some good biscuits or dinner rolls to go with it and that's all you need. Done right they will be super tender and amaze your friends and family :) [/QUOTE]
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