That sounds really good. Backstrap is such a fine cut on its own that I usually just put some salt and pepper on it, grill it quick, and eat it rare and bloody. Yum yum. But I have two fat black bear backstraps in my freezer that I can't serve rare because of trichonosis concerns. I've eaten a lot of the other cuts, and they're great as long as they braised....long and slow and wet cooking. But I've been unsure of what to do with the backstraps. Your recipe sounds perfect. I'll let you know how it turns out.