Bighorn Sheep Backstrap with Tomatoes and Basil

Arizona cooking is at its best when it stays spare, steady, and clear about the cut in front of it. This version uses Tomatoes and Basil and a quick roast finish so the Bighorn Sheep Backstrap stays central instead of getting buried under the rest of the plate.

1 1/2 to 2 pounds Bighorn Sheep Backstrap
Kosher salt
Black pepper
Neutral oil or rendered fat
1 to 2 cups Tomatoes
1 handful Basil leaves
Optional: 1 small Garlic
1 tablespoon butter

Trim and season the Bighorn Sheep Backstrap while you prep the Tomatoes and Basil.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Brown first, then move to the oven only long enough to finish the cut with control.
Fold in the Tomatoes and Basil at the right point so they support the cut instead of dissolving into the background.
Rest or hold the protein briefly, then serve while the pan juices or broth still feel connected to the plate.

Keep the seasoning clean and let the cut set the pace. Leftovers keep best when cooled quickly and packed shallow; Arizona meals built around Bighorn Sheep Backstrap are usually stronger on day one than after repeated reheats.