Venison tenderloins (about 1 pound total) all-purpose flour 1-1/2 teaspoons each butter or margarine and olive oil 2 tablespoons brandy 1/4 cup minced shallots 1/2 teaspoon fresh or dried thyme leaves 1/4 cup chicken broth 1/4 cup whipping cream 2 teaspoons drained canned green peppercorns 2 teaspoons lemon juice (optional) fresh thyme springs salt and pepper
Trim and discard any fat or sliver membrane on tenderloins. Rinse meat and pat dry. Cut across the grain into 4 equal pieces. Coat slices with flour, shake off excess. In an 8- to 10- inch frying pan over high heat, melt butter in olive oil. When fat is hot, add meat and brown on each side, 4 to 6 minutes total (meat will be very rare; cook longer if you prefer rare or medium- rare). Add brandy and set aflame (not beneath a vent or near flammable's). Shake pan until flame dies. Transfer meat to a small warm platter; keep warm. To pan, add shallots and thyme leaves. Reduce heat to medium high; stir often until shallots just begin to brown, about 2 minutes. Add broth, cream, and peppercorns. Boil on high heat, stirring often, until reduced by half, about 2 minutes. Drain any juices from meat into pan; taste sauce and add lemon juice to give a mild tang. Spoon sauce around meat, garnish platter with thyme sprigs, and serve with salt and pepper to taste.