I'm with Peregrine. All our backstrap is cooked in 6 to 10 inch sections and sliced after cooking. You can still cater to individual tastes somewhat this way too. I like mine really rare so I take the middle slices, the wife and kids like theirs medium and medium rare so they get the ones towards the end. I season mine and let it come up to room temperature before cooking. I preheat the oven to 500. I then rub the backstrap lightly with olive oil and put into a dry red hot cast iron pan. Sear one side til good and brown and then flip the loin and shove pan and all right away into oven. Time for 5 minutes for really rare and 10 minutes for nearly well done. Take out of pan and tent with foil and let sit for 5 minutes to "rest". Slice and serve.