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5.0 from 417 votes

Venison Steak Diane

Steak Diane really needs a tender cut, and with venison that means tenderloin or backstrap. The best way to cook this is with a large piece of backstrap that you then cut into medallions right before you serve. If you have regular medallions, it will still work. While it is important to use heavy cream for this recipe (lighter creams will separate), it is not that important to have fancy brandy for this recipe -- just use something you would drink, OK?

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 2 people
Calories: 487 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 1/2 pound piece of venison backstrap or tenderloin
  • salt
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1/4 cup brandy
  • 1/2 cup venison stock or beef broth
  • 2 tablespoons Worcestershire sauce 
  • 1 tablespoon mustard (I use Dijon)
  • 1 tablespoon tomato paste
  • 1/4 cup heavy cream
  • Minced herbs for garnish (basil parsley, chives, etc)

Instructions

    Cup of Yum
  1. Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • Looking for another classic to make with venison tenderloin? Try Venison with Cumberland Sauce.

Nutrition Information

Calories 487kcal (24%) Carbohydrates 10g (3%) Protein 37g (74%) Fat 25g (38%) Saturated Fat 15g (75%) Cholesterol 160mg (53%) Sodium 505mg (21%) Potassium 871mg (25%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 909IU (18%) Vitamin C 6mg (7%) Calcium 52mg (5%) Iron 6mg (33%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 487

% 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.