Crusted Venison
![photo by KateL](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/19/00/83/picr7GMYv.jpg)
photo by KateL
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40910617/q0khLIcpRVa6MIYWz3Sw_bbb4.jpg)
- Ready In:
- 17mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 1 (6 ounce) filet venison tenderloins or (6 ounce) substitute filet mignon
- 2 tablespoons dry ground coffee
- 1 teaspoon fresh ground pepper
- 1⁄2 teaspoon salt
- 1 tablespoon tamarind juice
- 1 teaspoon canola oil
directions
- Mix the coffee and ground pepper together on a saucer.
- Dredge the meat in the mixture on both sides.
- Sear the meat for about 4 minutes per side in an oiled skillet.
- Remove from the heat and let it rest for 5 minutes.
- 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.
Questions & Replies
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Reviews
-
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.