Stuffed venny backstrap

[blue_healer_guy]

Yr or so ago I tried a recipe of this with onions, peppers mushrooms etc. Very good and cant find it. Split the middle and added said items give or take. the whole back strap. Want to try it again for giants crushing of pats, can anyone find it?

[c0untryf1sh3r]

I dont have the recipe but I would just keep it simple. Saute the peppers, mushrooms, onions etc in a little oil. Add a clove or two of chopped garlic right before its done so as to not burn the garlic. Throw in some salt and pepper, butterfly the backstrap, stuff with mix, close it up and keep it secure with some butchers twine. Then sear all sides of the venny to lock in the juices and pop it in the oven to finish it off.

I know thats a very vague recipe, but I have found that some of the best recipes are things that are just thrown together rather haphazardly and turn out great. I'm sure someone could lend a hand as to specific times and temps for the oven other than low and slow. If you have a smoker that would be even better. And now that my mouth is watering...

[LABS4ME]

I do this all the time...

Saute onion, garlic, red peppers, baby portabella mushrooms in a ltl olive oil...

I then take a chunk of backstrp about 6" long ( I rarely cut them into chops any longer... if I want them as chops I just do it after I thaw out the chunk). I take a fillet knife and veneer the log so it looks like a flat iron steak.

I spread a thin later of cream cheese with chives on the meat, a little salt and fresh crushed black pepper, add the onion/peppers mixture, some fresh chopped basil and cilantro and some shredded swiss cheese. Roll it up and then do a good steak rub ( I love Sutton and Dodge steak rub) on the out side... put it on the grill high heat to sear it and cook just till it's pink and the cheese begins to bubble. Let rest 5-10 minutes befroe slicing... and then stand back as it disappears!

Good Luck!

Ken

[blue_healer_guy]

Sounds like a plan! thanks guys.