Venison Steak Diane Recipe

Serves: 2
Total time: 20 minutes

Ingredients:

• ½ pound venison backstrap (can substitute boned lamb loin or beef filet mignon)
• Salt to taste
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 3 garlic cloves, minced
• ¼ cup brandy
• ½ cup beef stock or demi glaze
• 2 tablespoons Worcestershire sauce
• 1 tablespoon mustard
• 1 tablespoon tomato paste
• ¼ cup heavy cream
• Minced herbs for garnish (basil, parsley, chives, etc.)

Directions:

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