December 20, 2021
By Chef Derek St. Romain
Total time: 20 minutes
- 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.)
- Dry backstrap with paper towels. Heat butter in large skillet. Turn heat to medium and brown loin, then remove and set aside, covered.
- Add shallot and garlic and cook about 3 minutes. Deglaze pan with brandy, scraping pieces off bottom of pan with wooden spoon. Add tomato paste, stock, mustard and Worcestershire sauce and stir. Cook for 3 minutes on high until thick.
- Turn heat off and add cream, stirring as you do and never turning heat back on. I like to slice the loin and pour the sauce over the top, allowing it to contact all slices.