Venison Steak Diane
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
2 people
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Calories
487 kcal
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Course
Main Course
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Cuisine
French
Venison Steak Diane
Description
The recipe calls for venison backstrap or tenderloin, salted and brought to room temperature before cooking. It is seared in butter over medium heat to develop a browned exterior without overcooking the center, taking care to regulate heat to avoid burning the butter. After browning, the venison rests while the sauce is prepared in the same pan, starting with minced onion (or shallots) and garlic sautéed briefly to build the flavor base.
Brandy is added to deglaze the pan, releasing caramelized bits that add depth to the sauce. The sauce is built with beef broth (or venison stock), Worcestershire sauce, tomato paste, and Dijon mustard, boiled down until it thickens and coats the back of a spoon. Finally, heavy cream is stirred in to add richness and smoothness. The venison is returned to warm through briefly before serving, garnished with minced herbs like basil, parsley, or chives.
This preparation offers a balance of the venison’s lean, tender qualities with a velvety, tangy sauce enriched by the brandy and cream. It pairs well as a main course with sides that can handle rich sauces. The method focuses on gentle temperature control during searing and gradual sauce reduction for best results.
This classic preparation emphasizes browning venison carefully for crust without drying the meat.Use a wooden spoon to deglaze the pan with brandy, scraping up browned bits for flavor.Simmer the sauce until it thickens enough to coat the back of a spoon before adding cream.Garnish with fresh herbs for color and subtle fresh notes.
Ingredients
- 1/2 pound venison backstrap or tenderloin, piece of
- salt
- 2 tablespoons butter unsalted
- 1 onion minced, or shallot
- 3 cloves garlic minced
- 1/4 cup brandy
- 1/2 cup beef broth or venison stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard (I use Dijon)
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- basil parsley, chives, etc, minced, for garnish
Instructions
- Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes.
- Heat the butter in a large saute pan over medium-high heat for about 90 seconds. Pat the venison dry with a paper towel and cook it on all sides. Turn the heat to medium so the butter doesn't scorch, and take your time. It should take about 8 to 10 minutes or so to get a nice brown crust on the venison without overcooking the center. Remove the venison, tent loosely with foil and set aside.
- Add the shallots to the saute pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so. Don't let the garlic burn. Deglaze the pan with the brandy, scraping off any stuck-on bits in the pan with a wooden spoon. Let the brandy cook down almost to a glaze, then add the venison stock, tomato paste, mustard and Worcestershire sauce and stir to combine. Let this boil down until a wooden spoon dragged across the pan leaves a trail behind it that does not fill in for a second or two. This should take about 3 minutes on high heat.
- Turn off the heat and let the boiling subside. Stir in cream until the sauce is as light as you like. Don't let the sauce boil again or it could break.
- Slice the venison into thick medallions. If you find you have not cooked it enough, let the meat swim in the sauce for a few moments to heat through. If the venison is to your liking, pour some sauce on a plate and top with the meat. Garnish with some chopped herbs. Chives are traditional, but basil and parsley are also nice.
Notes
- For similar recipes with venison tenderloin, consider trying Venison with Cumberland Sauce.
- Bring venison to room temperature and salt well before cooking to improve browning and flavor.
- Control heat to avoid scorching butter during searing; medium to medium-high heat is best.
- Allow cooked venison to rest covered loosely with foil before slicing or serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 10g | 3% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 160mg | 53% |
| Sodium | 505mg | 21% |
| Potassium | 871mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 52mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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