Dr Andy:

Any preferred wine combination with this dish? I tend to save my backstraps for the summer months when I forgo using the oven, thus at this time of year I'm thinking about roasting stuff in the oven. I will probably try your sauce on some lesser preparation as a test. I really like my backstraps, and I already have a recipe that I really like for preparing them.

Just as a very cursory description, details are availabe if you want them, I cut my backstraps into steaks about 1/2" thick, marinade in pinot noir overnight, with some thyme and crushed juniper berries, maybe some coarsely ground pepper. I pat the steaks dry the next day. Salt and pepper and dredge in flour. I cook over high heat in clarified butter (doesnt burn so readily as unclarified butter). I keep the cooked steaks warm on a covered warmed plate while making a sauce. The sauce comprises the marinading liquid, some venison broth, and heavy cream. First the marinading liquid and venison broth are reduced a lot -- often times before the steaks are cooked to reduce the time the steaks are cooling covered on the plate -- and then the heavy cream is added and boiled to thicken appropriately. I LOVE this treatment.

A question, why do you pound out your medallions from 1/2" thick to 1/4" thick? What does this accomplish for you, other than changing the shape/size and cooking time?