Venison Tournedos

1. 1

   With a mortar and pestle, crush green, white and black peppercorns together.

2. 2

   Sprinkle mixture over steaks.

3. 3

   In a heavy skillet, heat butter until bubbling, but before sizzling, and fry the steaks on all sides, 2 to 3 minutes per side for medium-rare.

4. 4

   Pick up steaks with fork and sear the sides.

5. 5

   Remove the fillets to a warm serving plate and put in 150-degree oven while making sauce.

6. 6

   Meanwhile, boil game stock until it is reduced to 1 cup.

7. 7

   Pour off butter from skillet.

8. 8

   Deglaze skillet by removing from heat, pouring in the Madeira, returning skillet to heat and, for about 2 minutes, scraping fond from skillet's sides and bottom.

9. 9

   Lower heat and add game stock, creme fraiche and red currant jelly.

10. 10

    Stir and simmer 2 minutes.

11. 11

    Place venison steaks on serving platter and spoon sauce around.

* Per serving · 4 servings · Values may vary.