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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 analysis per serving (4 servings)
15 grams carbs; 129 milligrams cholesterol; 548 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 21 grams saturated fat; 41 grams fat; 1 gram trans fat; 304 milligrams sodium; 28 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a mortar and pestle, crush green, white and black peppercorns together. Sprinkle mixture over steaks.
- Step 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.
- Step 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.
Private Notes