Pretty simple. I started with two cuts of backstrap:



I then took some mushrooms, tossed them in olive oil, salt & pepper and roasted them at 450 for about 20 minutes. I then tossed them back in the bowl with a little more olive oil and added some Thyme.

While this was going on, I rubbed the backstraps with a bit of fresh garlic, added some fresh rosemary and then cooked to a conservative medium rare with butter in a cast iron skillet. Removed and set aside in foil. Then, I added some heavy cream to the pan, threw in the mushrooms and poured on some Brandy (you could use Red wine or sherry, too, we just happened to have Brandy from making Mincemeat pie). Cooked this down into a sauce adding salt and pepper while steaming, broccoli, carrots and brussel sprouts all seasoned with salt, pepper and Thyme.

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