I know you are thinking, “hey didn’t I just see this dish on Friday?”. Well, yes in a way. I wanted to share the rest of the dish I served with the potatoes. Usually when it comes to backstrap my husband will wrap it in bacon and grill it. That’s always good, but every once in the while I want to branch out and try something new. I like cooking in cast iron pans. I always forget I have them, but they are amazing and easy to use not to mention easy to clean, plus most of the time I get away with one of those one pan cooking like this dish. After the meat is cooked you make the sauce in the pan and boom there is dinner.
Steakhouse-Style Pan-Seared Backstrap with Easy Garlic Butter Pan Sauce
(Adapted from RealTree)
3-5 pounds venison backstrap, trimmed and cut into two inch thick steaks
1 tablespoon peanut oil
salt and pepper
3 tablespoons butter
1/2 cup beef stock
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
Preheat oven to 375
Set steaks out on the counter to come to room temperature, pat them dry just before cooking. Season steaks well with salt and pepper. Heat a cast iron skillet on medium-high to high until it just begins to smoke. Add peanut oil and swirl around the pan to evenly coat the surface.
Place the steaks into the pan to sear. Don’t touch them for three minutes to allow a nice crust to form on the steak. At the end of three minutes, flip the steaks. Immediately move the pan to the preheated oven. Cook for an additional 10 minutes in the oven.
Remove the pan from the oven and transfer the steaks to a warm plate. Cover with foil and allow the steaks to rest. Pour the beef broth into the skillet and scrape any stuck-on bits from the bottom of the pan. The broth should immediately come to a boil in the hot pan. When the broth has reduced by half, add the garlic and Worcestershire sauce. Stir in the butter, a piece at a time, and stir until the sauce comes together.
Plate the steaks and spoon the pan sauce over just before serving.