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Seared Venison Tenderloin with Sage and Red Wine Sauce
Serves 4.
There’s nothing like a buttery red wine sauce to evoke the feeling of chalet comfort. This version reduces the butter and honey so there’s just enough to balance the acidity in the wine.
[callout] If you can’t find venison, replace it with another lean cut of meat such as beef tenderloin or sirloin, bison, or elk. [/callout]
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Ingredients
Sage and red wine sauce
- 1 shallot or 1/2 small onion, sliced
- 2 tsp (10 mL) honey
- 1 allspice berry
- 1 whole clove
- 1/2 tsp (2 mL) dried sage, or 2 Tbsp (30 mL) fresh sage leaves
- 1 1/2 cups (350 mL) dry red wine
- 2 cups (500 mL) beef or chicken stock
- 2 Tbsp (30 mL) butter
Venison
- 4 - 1/2 in (1.25 cm) thick venison steaks, about 5 oz (140 g) each (see Tip)
- 1 tsp (5 mL) vegetable oil or organic canola oil
Nutrition
Per serving:
- calories 321
- protein 33g
-
fat
11g
- saturated fat 5g
- trans fat 0g
-
carbohydrates
8g
- sugars 4g
- fibre 0g
- sodium 240mg
Directions
01
In large saucepan, combine all sauce ingredients except butter. Bring to a boil, reduce heat to medium, and simmer until reduced to 3/4 cup (180 mL), about 40 minutes.
02
Strain through fine-mesh sieve or cheesecloth and return to pot over low heat. Whisk in butter 1 tsp (5 mL) at a time. Taste and add salt or more honey if necessary. Cover and keep warm.
03
In large skillet, heat oil over medium-high heat. Season venison with salt and pepper and add to skillet. Cook for 2 minutes, then flip steaks and cook for 2 minutes more, or until desired doneness (140 F/60 C for medium-rare on a meat thermometer). Remove meat to cutting board that will catch its juices and let rest for 5 minutes.
04
Slice against the grain, transfer pieces to serving platter, add juices to Sage and Red Wine Sauce, and drizzle over meat.
