
By honest-food.net
Venison Steak Diane
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: Sun, 30 Mar 2025 14:34:28 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
8
Low
Nutrition per serving
Calories635.5 kcal (32%)
Total Fat32.1 g (46%)
Carbs21.8 g (8%)
Sugars4.7 g (5%)
Protein40 g (80%)
Sodium2667.7 mg (133%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

0.5 poundvenison backstrap
or tenderloin

salt

2 tablespoonsunsalted butter

1shallot
minced

3cloves garlic
minced

¼ cupbrandy

½ cupvenison stock
or beef broth

2 tablespoonsworcestershire sauce

1 tablespoonmustard
I use Dijon

1 tablespoontomato paste

¼ cupheavy cream

herbs
Minced, for garnish, basil, parsley, chives, etc
Instructions
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Notes
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