Quote Originally Posted by Calibogue View Post
Arugula, parm, capers, oil.... Is it cooked at all?
There is a +\- 10 second sear on all sides. The backstrap was still very cold when I seared it. Rolled it in a mixture of olive oil, balsamic, kosher salt, cracked pepper and fresh chopped rosemary ( think paste, not marinade) got the cast iron skillet smoking hot (dry) and added the loin. Salad was arugula, capers, and pecorino Romano, dressed the arugula with fresh lemon juice and a healthy drizzle of olive oil over the whole plate. More fresh pepper at the end. I would put the plate in the freezer a few hours before you serve it to help keep the meat cold. Served it with fresh sliced French bread