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• ½ cup salt 
• 1 ½ teaspoons black pepper
• 1 ½ teaspoons paprika
• 2 pinches of celery salt
• 2 pinches of oregano
• 1 pinch
  basil
• 1 pinch marjoram
• 1 pinch rosemary
• 1 pinch curry powder
• 1 pinch
  tarragon
• 1 pinch thyme
• Dash of nutmeg (I have a tendency to pinch big).  Mix
  thoroughly.

Preparation Process : -

Rub the backstrap with a small amount of
olive oil, minced fresh garlic, and seasoning mixture (I recommend doing this a
day or two before cooking; it will help the flavors absorb into the meat).  

Place the meat in a preheated 375 degree oven for approximately 15-20 minutes in
order to get a good sear on the meat (or, you can also lay the meat on a
charcoal grill just long enough to get dark grill marks [about 5-10 minutes
depending on how hot the grill is], turning it so as to sear all sides.  

Either
way you do this, it will seal in the juices, which will help you achieve the
result of a moist and tender roast.  

In a commercial kitchen, I then place the
meat in a slow-roasting cabinet (the same type used for Prime Rib of Beef) at a
temperature of 250 degrees, and check the internal temperature of the meat
approximately every 20 minutes until the meat reaches an internal temperature of
110 degrees (rare), and turn the cooking time control to “off,” and hold at
110-120 degrees.  

Lacking a slow-roasting cabinet, the same results can be
achieved by opening the door of your 375 degree oven for 5 minutes and lowering
the temperature to 250 degrees, then closing the door and checking the
temperature every 20 minutes until reaching 110 degrees.  

The entire cooking
process should take approximately 60-75 minutes for a backstrap of about 8-10
pounds.  When the meat is done, you can hold the meat at rare for about ½ hour
or more by opening the oven door for 5 minutes and turning the heat off, and
then closing the door.  

Individual ovens vary a great deal, so slight time
adjustments may be necessary for the result you want.

To serve the meat, remove it from the
oven and place on a cutting board, slicing across the grain.  

You may pour the
pan drippings over the meat to keep it moist and add flavor, or serve a demi-glace
with it (there are several companies that make decent “instant” versions of this
sauce; the formal “from scratch” process is usually too painstaking and
time-consuming for the average cook to undertake).  Or you can heat the pan
drippings in a saucepan with a little water, and add a “slurry” of about 2
tablespoons flour briskly whisked into ½ cup cold water (no lumps!) to the
drippings when it begins to boil.  

Simmer for about 15 minutes to make a light
pan gravy.