Crusted Venison

Submitted by lamarb

"Probably the most unusual and flavorful steak you've had."

 

• Ready In: 17mins
• Ingredients: 6
• Serves: 1

ingredients

• 170.09 g filet venison tenderloins or 170.09 g substitute filet mignon
• 29.58 ml dry ground coffee
• 4.92 ml fresh ground pepper
• 2.46 ml salt
• 14.79 ml tamarind juice
• 4.92 ml canola oil

directions

1. Mix the coffee and ground pepper together on a saucer.
2. Dredge the meat in the mixture on both sides.
3. Sear the meat for about 4 minutes per side in an oiled skillet.
4. Remove from the heat and let it rest for 5 minutes.
5. Add a small quantity of the salt and a splash of the juice to each bite. The combination of the salt and the citrus-sour of the tamarind, together with the coffee crust, makes a very flavorful dish.

Reviews

[KateL]

Manly meal, rated 5 stars by DH, and 4 stars by me. This is a variation on classic pepper crusted filet mignon with a cognac or brandy sauce. The coffee-pepper mixture provided a surface barrier to keep the venison tenderloin moist but was not as intense as crushed peppercorn alone. The tamarind juice adds a slight fruity finish; I personally prefer brandy or cognac but DH was delighted. The cooking times were accurate; you do not want venison cooked past medium! So, if it were me, I would dispense with the tamarind juice and add brandy to the pan while the cooked meat was resting, reducing it to a glaze. Made for 2013 My Three Chefs.