Prep 5 mins
Cook 15 mins
The sauce on these steaks is to die for! Although I use with game,I'm sure it would be just as awesome with beef steaks as well. Enjoy!
- 680.38 g venison steak (I like back strap)
- 44.37 ml oil
- 1 large shallot, minced
- 14.79 ml butter
- 29.58 ml fresh ground pepper
- 78.07 ml brandy
- 59.14 ml red wine
- 236.59 ml beef stock
- 78.07 ml sour cream
- salt and pepper
- Melt butter and oil in large saute pan over med-high heat.
- Salt and pepper each side of steaks and add to pan. Venison at it's best should be served at med-rare. Quickly sear each side of steaks, just about 2 minute per side.
- Remove steaks and cover with foil to keep warm.
- Turn heat down to med. and add shallots and ground pepper to pan and saute.
- Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
- Add wine and beef stock and turn heat back up to med-high. Let simmer for 3-4 minute then add sour cream. Let this mixture cook until it reaches a nice, thick consistency.
- Add steaks back to pan and cook 2 minute.
- Serve and enjoy!
Fabulous sauce. Not fond of too much pepper so just seasoned venison medallions well before pan frying and then omitted the pepper from the sauce recipe. Absolutely perfect, will use this again and will also try it with beef steak. Thank you!
Great recipe & sauce! I used hindquarter steaks cut into cubes. The sauce didn't thicken as quickly as I thought it would. (Probably because I free poured the brandy & wine and used more than the recipe called for.) I just used a little flour to thicken it up and it still turned out great! I put the meat on brown rice like the pictures show, but noodles would have worked good too.
5 Stars, The Hunter thumped his chest with pride as I served his Eastern Shore MD corn-fed venison backstrap cooked to perfection with plenty of sauce for rice and veggies. The sauce is very peppery, which made it all the more manly. DH cut the tenderloin in 1-inch thick slices to prevent overcooking; the steak cooking times were perfect. It took a while for the sauce to thicken, so it helps to have flexible side dishes. Served with steamed green beans and The Rice Dish #250443, which complemented nicely. Thanks for posting! Made for Please Review My Recipe. Originally reviewed 10/05/08; made again 7/02/09 for DH's B-day dinner by request; this time I omitted the original salt and pepper sprinkling of the steaks (I just patted them dry), so the amount of pepper was more in balance. To ensure a fond to deglaze, I may toss in flour prior to searing. This time I used Campbell's Carmelized Onion Soup (strained) to replace the beef broth, and added the leftover carmelized onion to the dish as well (one could omit the shallots if following this method). Also served with a biscuit (not pictured). DH just loves this.