Paggi House's Espresso-Rubbed Venison Tenderloin
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Espresso-Rubbed Venison
- 4 venison, loins (6 oz. each)
- 118.29 ml ground espresso
- 56.69 g olive oil
- 8 fresh figs, halved (Texas sugar figs preferred)
- 85.04 g balsamic vinegar
- 236.59 ml veal demi-glace
- 14.79 ml unsalted butter
- 1 lemon, juice of
- salt and pepper
-
Parsnip Puree
- 473.18 ml parsnips, peeled and cut
- 1 large russet potato, baked, peeled and diced
- 2.46 ml seeds from vanilla bean, scraped
- 113.39 g heavy cream
- 56.69 g unsalted butter
- salt and pepper
-
Wilted Chard
- olive oil
- 1 small minced shallot
- 2 bunch swiss chard (silverbeet)
directions
- Preheat oven to 400°F.
- Season the venison with salt and then dredge in the espresso.
- Heat olive oil in a saute pan over medium heat.
- Sear the venison on all sides, being careful not to scorch the espresso.
- Remove from the pan and roast in the oven for 6-7 minutes until rare.
- Let it rest before slicing.
- While venison is cooking, clean out saute pan; add the figs and balsamic vinegar.
- Cook over medium heat until figs are tender.
- Add veal demi and reduce by 1/4.
- Stir in butter, lemon juice and season with salt and pepper.
- For the parsnip puree: In a medium saucepan, combine parsnips, vanilla, cream and butter.
- Bring to simmer.
- When parsnips are tender, drain and reserve the cream mixture.
- Press parsnips through potato ricer and add diced russet potatoes.
- Mix in cream mixture a little at a time until smooth and creamy.
- Keep warm and season with salt and pepper to taste.
- For the wilted chard: In a large saucepan, heat olive oil over medium heat.
- Add shallots.
- Add the chard and toss in the pan.
- Add salt and pepper to taste.
- Drain in colander before serving.
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RECIPE SUBMITTED BY
Molly53
United States