Now I’m going to start off by saying that I am generally a minimalist in the kitchen—especially when it comes to choice cuts like tenderloins, backstraps, filets, and the like. That being said, after reading a few different ideas on how to be a little more creative when cooking backstraps I came up with something pretty good and I thought I’d share it with you. This recipe is super easy to make and anyone could do it.
- 1/2 cup Panko Bread Crumbs
- 1/3 cup Ground Parmesan And Romano Cheese
- Fresh Cracked Pepper
- Sea Salt
- 1 stick Sweet Cream Salted Butter
- 4 small to medium cloves of fresh minced garlic
- One Sweet Onion
- 1 pound of backstraps or tenderloins
How To Cook It
The main idea here is that we’re cooking some of the most tender cuts of meat you can find. We’re really only going to be searing the meat, leaving it with a warm red center in the middle. We’re also going to start by building up a ton of flavor in our cast iron skillet before adding the meat.
- Take the thawed backstraps out of the fridge. If frozen, put them into the fridge at least 24 hours in advance. They need about 30 minutes sitting out on the counter to get close to room temperature. This will help with flavor and texture. Set a half stick of butter on the counter to soften.
- Pick up the butter and rub it all over the backstraps. You don’t want to build it up very thick, but the meat should be coated. Crack some black pepper and add a pinch of sea salt to each side of the meat.
- In a bowl, combine your parmesan and pinko breadcrumbs. Press the mixture onto each surface of the backstraps.
- Using a well-seasoned cast-iron skillet, put about a tablespoon of butter in there and put it on a burner around medium. When the butter becomes completely liquid, add in your chopped sweet onion.
- Saute the onions to get them nice and caramelized. When they start to go limp, add in your minced garlic. The onions take longer to cook than the garlic so it is important to begin cooking the onion first. Keep everything moving so that the garlic and butter do not burn.
- When the onions are well caramelized (color has changed, they are fully limp, and have a sweet flavor) remove them from the pan and set them aside. Don’t scrape out the pan. You want the flavor to stay in there.
- With the pan nice and hot, put your backstraps in and sear on each side for 90 seconds. Don’t press them down or move them around. Flip them onto their sides for a few seconds to sear them as well. Remove from pan and let rest for 3-5 minutes.
That’s it. If you want to get real fancy you could always sear the backstrap first and then add on the breadcrumb/parmesan mixture before putting it in a broiler for a minute or so. This would really build up a nice crust on top of the steak. However, I like that the pan-searing method just seems to absorb a ton of the flavor and gives the meat a thin crust. It’s perfect for backstraps.