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Venison Tenderloin with Madeira Green Peppercorn Sauce Recipe

Venison Tenderloin with Madeira Green Peppercorn Sauce Recipe

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Venison Tenderloin with Madeira Green Peppercorn Sauce

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Ingredients:

Serving

1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes
1/2 tsp coarsely ground black pepper
1/2 tsp salt
11/2 tbsp vegetable or olive oil
1/4 cup finely chopped shallot
1/4 cup madeira wine
1/3 cup beef or veal demi-glace
1 tsp drained green peppercorns in brine, coarsely chopped
1 tsp unsalted butter
garnish: parsnip crisps

Directions:

Put oven rack in middle position and preheat oven to 425°F.
Pat venison dry and sprinkle with black pepper and 1/4 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.
Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115°F, 4 to 5 minutes. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125°F for medium-rare).
While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.
Cut venison into 1/2-inch-thick slices and serve with sauce.
Cooks' note: · Beef tenderloin can be substituted for venison. Use 1 (3/4-lb) filet mignon (3 inches in diameter). Brown on all sides (including ends), about 5 minutes total, then roast until thermometer inserted into center registers 120°F, 18 to 20 minutes. Let stand, loosely covered with foil, 10 minutes (temperature will rise to 130°F for medium-rare). Pour off all but 1 tablespoon fat from skillet before making sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	183.55 Kcal (768 kJ)
Calories from fat	54.9 Kcal
		% Daily Value*
Total Fat	6.1g	9%
Cholesterol	34.38mg	11%
Sodium	647.05mg	27%
Potassium	300.73mg	6%
Total Carbs	20.94g	7%
Sugars	2.08g	8%
Dietary Fiber	2.87g	11%
Protein	11.52g	23%
Vitamin C	5.7mg	9%
Iron	2.4mg	13%
Calcium	48mg	5%

Amount Per 100 g
Calories	55.06 Kcal (231 kJ)
Calories from fat	16.47 Kcal
		% Daily Value*
Total Fat	1.83g	9%
Cholesterol	10.31mg	11%
Sodium	194.09mg	27%
Potassium	90.21mg	6%
Total Carbs	6.28g	7%
Sugars	0.62g	8%
Dietary Fiber	0.86g	11%
Protein	3.45g	23%
Vitamin C	1.7mg	9%
Iron	0.7mg	13%
Calcium	14.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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