What a great meal this was! If you like backstraps (who doesn't??), if you like hot cherry peppers, if you like onions, garlic, and tomato sauce.. you GOTTA try this.
So a quick recipe..
Salt and Pepper your backstrap. Put a little olive oil in a cast iron skillet, and heat it up. Let oil get hot, but not smoking. Cook the backstrap 1 min per side, remove. Add a little more oil, and cook onions and garlic about 4-5 min. Add the chopped up hot cherry peppers. Stir consistently, and let it go for about 5 min. Add crushed tomatoes of your liking, I used crushed plum. Also add a little tomatoe paste, maybe a tea spoon, or 3. Now add a splash of red wine... or more.. let this simmer 15 min on med heat. Add the backstrap back, and let it cook about 3 min per side, depending on how you like it cooked.. I like mine rare. Remove the backstrap again, and cut into about 1/4 or 1/2 inch medallions. Let the sauce go another 5-10 min. Put some sauce on the bottom of the plate, then add the medallions, then top with more sauce, and fresh chopped parsley. Enjoy.
Edited by Hunter115522, 01/31/18 - 07:39 PM.