Venison Tournedos

Ingredients

• 1 tablespoon green peppercorns
• 1 teaspoon white peppercorns
• ½ teaspoon black peppercorns
• 1 pound venison fillet, cut into 4 steaks
• 6 tablespoons clarified butter

Sauce:

• 3 cups game stock
• 2 tablespoons Madeira
• 2 tablespoons creme fraiche
• 2 tablespoons red currant jelly

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    396 calories; 25 grams fat; 13 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 29 grams protein; 78 milligrams cholesterol; 261 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. With a mortar and pestle, crush green, white and black peppercorns together. Sprinkle mixture over steaks.
2. 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. Pick up steaks with fork and sear the sides. Remove the fillets to a warm serving plate and put in 150-degree oven while making sauce.
3. Meanwhile, boil game stock until it is reduced to 1 cup. Pour off butter from skillet. 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. Lower heat and add game stock, creme fraiche and red currant jelly. Stir and simmer 2 minutes. Place venison steaks on serving platter and spoon sauce around.

20 minutes