one of my favorites:

Cut into medallions, heat up butter, onions, garlic, and mushrooms in a cast iron skillet, drop the steaks in and drizzle gravy master overtop, mixing it in, (gravy master is found near the other gravies and spices in supermarkets, little orange capped bottle), cook for a little until meat is cooked to your liking, serve with whatever sides you want, they won't be touched until the meat is gone.

A little off from backstraps, but for good italian pulled sandwiches:
Take roasts from hind quarters, cook in roaster with beef broth onions, garlic until meat is falling apart. Pull the meat apart and put in crockpot, add peppers, onions, mushrooms, italian seasoning, splash of liquid smoke or worscheister sauce, and the rest of the beef broth from the roaster, may need to add a little more if there isn't much left, and let cook on high setting for an hour or so, until the peppers and onions have softened up some, serve on a bun. Add a piece of american cheese if you want. Mouth watering sandwiches.