Venison Tournedos

Name: Venison Tournedos
Total time: 20 min
Yield: 4 servings
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

By Elaine Louie

Total Time: 20 minutes
Rating: 3(9)
Comments: Read comments

Featured in: A GOOD LIFE IN A GARDEN OF PLENTY

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Ingredients

Yield:4 servings

1tablespoon green peppercorns
1teaspoon white peppercorns
½teaspoon black peppercorns
1pound venison fillet, cut into 4 steaks
6tablespoons clarified butter

Sauce

3cups game stock
2tablespoons Madeira
2tablespoons creme fraiche
2tablespoons red currant jelly

Ingredient Substitution Guide

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Preparation

Step 1
With a mortar and pestle, crush green, white and black peppercorns together. Sprinkle mixture over steaks.
Step 2
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.
Step 3
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.