| This recipe is liked by 0 person(s). |
Rachael Ray Petite Filet or Venison Loin with Pommery Mustard Cream Sauce
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 to 3 pounds | petite filet of beef or venison loin |
| Canola or olive oil | |
| Kosher salt | |
| 2 tablespoons | butter |
| 2 | shallots, finely chopped |
| 2 cloves | garlic, finely chopped |
| 1/2 teaspoon | coarse black pepper |
| 1/4 cup | brandy |
| 1 tablespoon | tomato paste |
| 1 cup | beef stock |
| 2 tablespoons | Worcestershire sauce |
| 2 tablespoons | Pommery mustard |
| 1/3 cup | heavy cream |
| 4 tablespoons | chives, finely chopped |
PREPARATION
Bring meat to room temperature, rub with oil and season liberally with salt.
Heat heavy skillet to medium-high heat. Add a drizzle of oil then melt butter into it. Add meat and caramelize the surface for a minute or two then lower heat to medium and cook 8-10 minutes, developing a good even deep reddish brown crust. Remove to a plate and tent with foil for 10 minutes.
Add shallots and garlic to skillet, and stir 2 minutes; add pepper and stir. Add brandy to deglaze then stir in tomato paste. Cook 1 minute then whisk in stock. Bring stock to a bubble then whisk in Worcestershire and mustard; remove from heat. While sauce is still hot, whisk in cream and taste for seasoning.
Slice meat into medallions 1/2-inch thick and serve on or alongside Farro with Asparagus. Top with sauce and garnish with lots of chives.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe