Steakhouse Style Filets


Staff member
Dec 15, 2004
CO via MS
I copied this from ducksouth, and wanted to share.

Take a whole backstrap from a deer, slice it approx 1.5-2" thick, honestly, the mid-section works best, the front (shoulder section gets to small and the rear section is more oval and is a little tougher.

Stand it on it's end so that the the flat face (from where you sliced it) is facing up. Take a fork and stab it literally 25-30 (or more) times all over the place to allow holes for marinate to get into the middle of the steak. Place in bowl and pour Dales steak sauce over the top. You can pour a lot if you want and continue to poke more holes. Do this with several steaks (however many you feel like you're gonna need) Wrap bacon around the outside and hold bacon in place with toothpick.

Preheat oven to 450.

Take a oven safe frying type pan, pour in a little (not a lot, just enough for a paper thin layer) olive oil and heat up HOT. Place steaks in pan and sear both sides approx 45 seconds to 1 minute each to hold in natural moisture and marinade. You're gonna want a nice "char" on both sides.
Place pan in oven and bake for 10-12 mins. There will be some drippings from the bacon cooking and some marinade escaping from the deer. This should be saved and used as an au jous (sp?) Best eaten fresh out of the oven. I'm here to tell you it's the best I've ever had!!!