There’s nothing like a buttery red wine sauce to evoke the feeling of chalet comfort. This version reduces the butter and honey so there’s just enough to balance the acidity in the wine.
If you can’t find venison, replace it with another lean cut of meat such as beef tenderloin or sirloin, bison, or elk.
Seared Venison Tenderloin with Sage and Red Wine Sauce
Ingredients
- 1 shallot or 1/2 small onion, sliced
- 2 tsp (10 mL) honey
- 1 allspice berry
- 1 whole clove
- 1/2 tsp (2 mL) dried sage, or 2 Tbsp (30 mL) fresh sage leaves
- 1 1/2 cups (350 mL) dry red wine
- 2 cups (500 mL) beef or chicken stock
- 2 Tbsp (30 mL) butter
- 4 - 1/2 in (1.25 cm) thick venison steaks, about 5 oz (140 g) each (see Tip)
- 1 tsp (5 mL) vegetable oil or organic canola oil
Nutrition
Per serving:
- calories321
- protein33g
- fat11g
- saturated fat5g
- trans fat0g
- carbohydrates8g
- sugars4g
- fibre0g
- sodium240mg
Directions
01
In large saucepan, combine all sauce ingredients except butter. Bring to a boil, reduce heat to medium, and simmer until reduced to 3/4 cup (180 mL), about 40 minutes.
02
Strain through fine-mesh sieve or cheesecloth and return to pot over low heat. Whisk in butter 1 tsp (5 mL) at a time. Taste and add salt or more honey if necessary. Cover and keep warm.
03
In large skillet, heat oil over medium-high heat. Season venison with salt and pepper and add to skillet. Cook for 2 minutes, then flip steaks and cook for 2 minutes more, or until desired doneness (140 F/60 C for medium-rare on a meat thermometer). Remove meat to cutting board that will catch its juices and let rest for 5 minutes.
04
Slice against the grain, transfer pieces to serving platter, add juices to Sage and Red Wine Sauce, and drizzle over meat.
Amie Watson
Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.
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