Ingredients:

• 3-5 lb backstrap
• 1 TBS oil
• salt + pepper

Pan Sauce Ingredients:

• 3 TBS butter
• 1/2 cup beef stock
• 1 TBS Worcestershire sauce
• 1 tsp minced garlic

Instructions:

1. Preheat oven to 375 degrees
2. Set steaks on counter to room temp, pat dry and season with salt and pepper just before cooking
3. Heat cast iron skillet on med-high to high, just until right before it begins to smoke
4. Add oil and swirl
5. Place steaks in pan to sear and do not touch for 3 min, allowing crust to form
6. At the end of 3 min, flip and then put the skillet in the oven to cook for 10 min
7. Remove steaks and transfer to warm plate, cover with foil and allow steaks to rest
8. Pour stock into the hot skillet, scraping the bottom of the pan. The broth should immediately come to a boil in the pan.
9. When broth has reduced by half, add garlic and Worchestershire sauce
10. Stir in butter, one piece at a time until the sauce comes together
11. Plate steaks and spool pan sauce over the top before serving

Notes:

*If using a smaller deer or antelope backstrap, only sear for 2 minutes. Make sure to use a meat thermometer to check the temperature and avoid over-cooking the backstrap.