Sprinkle with garlic, salt, pepper, thyme, rosemary and moderately coat with olive oil and place in fridge for 2 hours. Pre-heat oven to 450 and get a skillet on high. Brown all sides of the backstrap in the skillet and place a piece of butter in the pan as your removing it from heat and spoon the butter over the backstrap. Then wrap in foil and place in oven for 6 minutes for medium rare. Goes well with mint potatoes, fresh corn-on-the cob and a nice glass of red wine.
