Venison Tenderloin with Madeira Green Peppercorn Sauce Recipe

Name: Venison Tenderloin with Madeira Green Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes; 1/2 teaspoon coarsely ground black pepper; 1/2 teaspoon salt; 11/2 tablespoons vegetable or olive oil; 1/4 cup finely chopped shallot; 1/4 cup Madeira wine; 1/3 cup beef or veal demi-glace; 1 teaspoon drained green peppercorns in brine, coarsely chopped; 1 teaspoon unsalted butter; Special equipment: an instant-read thermometer; Garnish: parsnip crisps

Servings: persons

1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
11/2 tablespoons vegetable or olive oil
1/4 cup finely chopped shallot
1/4 cup Madeira wine
1/3 cup beef or veal demi-glace
1 teaspoon drained green peppercorns in brine, coarsely chopped
1 teaspoon unsalted butter
Special equipment: an instant-read thermometer
Garnish: parsnip crisps

1
Put oven rack in middle position and preheat oven to 425F.
2
Pat venison dry and sprinkle with black pepper and 1/4 teaspoon salt.
3
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.
4
Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115F, 4 to 5 minutes.
5
Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125F for medium-rare).
6
While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes.
7
Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute.
8
Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute.
9
Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.
10
Cut venison into 1/2-inch-thick slices and serve with sauce.

242

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes, 1/2 teaspoon coarsely ground black pepper, 1/2 teaspoon salt, 11/2 tablespoons vegetable or olive oil, and more.

Yes, Venison Tenderloin with Madeira Green Peppercorn Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Tenderloin with Madeira Green Peppercorn Sauce

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