Post by April B. on Feb 18, 2003 7:58:39 GMT -6
Venison Tenderloins with Brandy Sauce
Serves 4
Ingredients:
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
Directions:
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.
Serves 4
Ingredients:
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
Directions:
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.
