I suggest taking the backstraps (the filets) and cutting them into medallions, then quickly and carefully sauteeing them in butter infused with garlic. Serve with a sauce made of butter melted with red currant jelly, a splash of port, a touch of horseradish, and the tiniest bit of salt and pepper.

Some twice-baked potatoes and a spinach souffle, with a lovely red wine, nicely complement the entree. A good port and Stilton, with fresh berries, would make a nice dessert.