PAGGI HOUSE'S ESPRESSO-RUBBED VENISON TENDERLOIN

Steps:

• Preheat oven to 400°F.
• Season the venison with salt and then dredge in the espresso.
• Heat olive oil in a saute pan over medium heat.
• Sear the venison on all sides, being careful not to scorch the espresso.
• Remove from the pan and roast in the oven for 6-7 minutes until rare.
• Let it rest before slicing.
• While venison is cooking, clean out saute pan; add the figs and balsamic vinegar.
• Cook over medium heat until figs are tender.
• Add veal demi and reduce by 1/4.
• Stir in butter, lemon juice and season with salt and pepper.
• For the parsnip puree: In a medium saucepan, combine parsnips, vanilla, cream and butter.
• Bring to simmer.
• When parsnips are tender, drain and reserve the cream mixture.
• Press parsnips through potato ricer and add diced russet potatoes.
• Mix in cream mixture a little at a time until smooth and creamy.
• Keep warm and season with salt and pepper to taste.
• For the wilted chard: In a large saucepan, heat olive oil over medium heat.
• Add shallots.
• Add the chard and toss in the pan.
• Add salt and pepper to taste.
• Drain in colander before serving.