Seared Venison Tenderloin with Sage and Red Wine Sauce - alive magazine
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…
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Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Cheesecloth
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Serving platter
- Stove
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
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