Try this out. . . back strap or tenderloin, 3/4" steaks trimmed clean. Merinate in a bit of olive oil and teriaky (sp?) merinade, crushed garlic, pepper, for a couple of hours. In a hot skillet, butter and some green onion. Cook just afew at a time to keep things hot, pull off while still soft, rare to med. rare. the longer you cook the tougher it gets. Tastes damn good.
My wife asked me to shoot deer with more back strap, wish me luck.