kroppe
01-22-2005, 10:24 PM
Made this tonight, it is awesome. Careful when sauteeing the venison, not to burn it. Beef filet (recipe originally calls for filet mignon) has more fat content and therefore more tolerant of heat. Serve with green salad, French baguette, starch of choice (mashed potatoes or rice) and green veggie such asparagus.
From the Food Network:
2 tablespoons olive oil, 1 tablespoon butter
Four venison filets, about 2 inches thick each. You can use backstrap or tenderloin
3 tablespoons minced shallot
1/3 cup Tawny Port
2/3 cup dry red wine
1 cup beef broth
1 1/2 teaspoons Dijon style mustard
Beurre manie made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon allpurpose flour
Flat leafed parsley sprigs for garnish
To prepare the filets: In a heavy skillet heat the oil and butter over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Saute the filets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manie, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
From the Food Network:
2 tablespoons olive oil, 1 tablespoon butter
Four venison filets, about 2 inches thick each. You can use backstrap or tenderloin
3 tablespoons minced shallot
1/3 cup Tawny Port
2/3 cup dry red wine
1 cup beef broth
1 1/2 teaspoons Dijon style mustard
Beurre manie made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon allpurpose flour
Flat leafed parsley sprigs for garnish
To prepare the filets: In a heavy skillet heat the oil and butter over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Saute the filets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manie, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.