Venison Steak Diane

Name: Venison Steak Diane
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: French
Ingredients: 1/2 pound piece of venison backstrap (or tenderloin); Salt; 2 tablespoons unsalted butter; 1 shallot, (minced); 3 cloves garlic, (minced); 1/4 cup brandy; 1/2 cup venison stock or beef broth; 2 tablespoons Worcestershire sauce; 1 tablespoon mustard ((I use Dijon)); 1 tablespoon tomato paste; 1/4 cup heavy cream; Minced herbs for garnish (basil (parsley, chives, etc))

Instructions

Prep:20minCook:12min

Steak Diane really needs a tender cut, and with venison that means tenderloin or backstrap. The best way to cook this is with a large piece of backstrap that you then cut into medallions right before you serve. If you have regular medallions, it will still work. While it is important to use heavy cream for this recipe (lighter creams will separate), it is not that important to have fancy brandy for this recipe -- just use something you would drink, OK?

Updated at: Thu, 21 Nov 2024 11:51:51 GMT