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Marinated them for 2 days in a homemade marinade, cut it up put it on a cast iron skillet with butter and salt heated each one up to about 135-137, took it off the pan and let it come up a little more, and bon appetit!
Try adding a little acid, either balsamic or onion juice. Brush them with honey or real maple syrup, and get the pan hotter to sear/caramelize the glaze. You'll get the same rare center with a nice crispy sear on the outside.
I used to fix all my backstrap that way.
Until I tried it stuffed with sautéed onion and mushroom and crumbled bacon with cream cheese, wrapped in bacon, dusted with dry rub, and then cooked in the smoker. (Lid off last 10 minutes to crisp the bacon wrap).
If I did medallions I usually cut them 1.5” thick and wrapped with bacon around it.
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