1 Backstrap (or tenderloin)
1 c Gin
1/2 c soy sauce
2 large sprigs rosemary
1/4 c olive oil
1 baguette
garlic clove
Goat cheese
White truffle oil (for drizzling)
Mix Gin, Soy Sauce, Olive Oil, and Rosemary in Ziplock bag. Add whole backstrap and marinade overnight. Remove from bag and dry with paper towels. Sear all sides of meat on grill (Or in heavy pan). Continue to cook on grill or in oven to internal temp of 125-130. Remove from heat, cover and let set 5 - 10 minutes. Slice baguette, toast in oven (about 5 minutes) then rub with fresh garlic and sliced goat cheese.
Cut tenderloin into thin slices. Place on toasts and drizzle truffle oil on top. Return to oven for 1 or 2 minutes to warm oil.
