VENISON TOURNEDOS

Venison Tournedos image

Provided by Elaine Louie

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon green peppercorns
1 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1 pound venison fillet, cut into 4 steaks
6 tablespoons clarified butter
3 cups game stock
2 tablespoons Madeira
2 tablespoons creme fraiche
2 tablespoons red currant jelly

Steps:

With a mortar and pestle, crush green, white and black peppercorns together. Sprinkle mixture over steaks.
In a heavy skillet, heat butter until bubbling, but before sizzling, and fry the steaks on all sides, 2 to 3 minutes per side for medium-rare. Pick up steaks with fork and sear the sides. Remove the fillets to a warm serving plate and put in 150-degree oven while making sauce.
Meanwhile, boil game stock until it is reduced to 1 cup. Pour off butter from skillet. Deglaze skillet by removing from heat, pouring in the Madeira, returning skillet to heat and, for about 2 minutes, scraping fond from skillet's sides and bottom. Lower heat and add game stock, creme fraiche and red currant jelly. Stir and simmer 2 minutes. Place venison steaks on serving platter and spoon sauce around.

Nutrition Facts : @context http, Calories 548, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 305 milligrams, Sugar 9 grams, TransFat 1 gram