Tenderloins come out as soon as the deer is hanging at our camp. I have never sent a deer to processing with them in it. They dry out quick, and are by far the best cut of meat in a deer. Its what filet mignon is!
I don't like to hide the taste with sauces and such, just fry in cast iron with caramelized onions, butter, and pepper.
As for the back straps, any good steak prep will do, just don't overcook!