Venison Steak Diane Recipe
Venison Steak Diane, adapted from Hank Shaw's recipe at Honest-Food.net.This recipe scales up easily. Just sear the steaks in batches.
Ingredients
- 1/2 lb venison backstrap or tenderloin
- Salt and pepper
- 2 Tbsp unsalted butter
- 1 shallot minced
- ~1 1/2 C chopped fresh mushrooms
- 3 cloves garlic minced
- 1/4 C brandy
- 1/2 C venison stock or beef broth
- 1.5 Tbsp Worcestershire sauce
- 1 Tbsp mustard Dijon preferred
- 1 Tbsp tomato paste
- 1/4 C heavy cream
- Minced herbs for garnish
Instructions
- Pat the venison dry with paper towels and salt and pepper it. Allow it to sit for a few minutes for the salt to dissolve in.
- Put a heavy-bottomed pan on the stove and turn the heat to medium-high. Add the butter and let it melt.
- Place the meat in the pan and sear it, turning every minute or so. Once you have a good sear on it, remove it from the pan.
- To the same pan, add the shallots and mushrooms. Sauté until they just start to brown and become glossy.
- Add the garlic and sauté about 30 seconds, being careful to not burn it.
- Turn the heat off and add the brandy. Turn the heat back on to medium and cook until the brandy is almost completely cooked out. (If you don't turn off the heat, there's a good chance your brandy will ignite. That's not a problem per se, but it's something to be aware of.)
- Add the mustard, tomato paste, and Worcestershire sauce. Stir.
- Add the stock and bring the sauce to a good simmer.
- Add the venison back to the pan, and cook, turning frequently, in the simmering liquid.
- Check the temperature with your Thermapen ONE. When the temperature reaches 125–127°F (52–53°C) for medium-rare, remove the venison from the pan. (Cook it higher if you want medium.)
- Check the temperature with your Thermapen ONE. When the temperature reaches 125–127°F (52–53°C) for medium-rare, remove the venison from the pan. (Cook it higher if you want medium.)
- Continue to reduce the liquid until a silicone spatula dragged through the center of the pan leaves a clear line.
- If the sauce is very thick, add a few tablespoons of water to get it back to the right consistency.
- Add the cream and stir together to combine.
- Serve the venison with the sauce and your chosen accompaniments!
Notes
If you want to make this recipe with beef tenderloin (or another beef cut), do so! It will still be delicious, even though it won't be close to the heart of the hunter goddess.
Tried this recipe?Let us know how it was!