Tweet
The backstraps are trimmed of all silverskin and gently pounded from 1 1/4" thick to about 3/4" thick. Marinaded in Red wine, Olive oil, fresh garlic and fresh rosemary for a few hours. Then seasoned with salt and pepper.
I saute them for 2 1/2 minutes per side on medium high in half butter half olive oil in a stainless steel skillet. Then they go on a warm plate in a warm oven while the sauce is made.
In the same skillet that you cooked the steaks, throw in about a third of a cup each of shallots, celery and carrots, and let them get softened. Deglaze pan with 1 1/2 cups of red wine and reduce by half. Add a half cup of tomato puree and reduce heat to thicken sauce for about 5 minutes. Fold in a couple of Tbs of cold butter a little at a time until sauce is nice and creamy. Strain veggies from sauce. Salt and pepper to taste and spoon over steaks. Notice how red the steaks are in the middle. If they are gray in the middle they are overcooked and will be tough.
Perhaps because of the care I take in processing my deer, there is never gamey taste. Thanks for looking.
I saute them for 2 1/2 minutes per side on medium high in half butter half olive oil in a stainless steel skillet. Then they go on a warm plate in a warm oven while the sauce is made.
In the same skillet that you cooked the steaks, throw in about a third of a cup each of shallots, celery and carrots, and let them get softened. Deglaze pan with 1 1/2 cups of red wine and reduce by half. Add a half cup of tomato puree and reduce heat to thicken sauce for about 5 minutes. Fold in a couple of Tbs of cold butter a little at a time until sauce is nice and creamy. Strain veggies from sauce. Salt and pepper to taste and spoon over steaks. Notice how red the steaks are in the middle. If they are gray in the middle they are overcooked and will be tough.
Perhaps because of the care I take in processing my deer, there is never gamey taste. Thanks for looking.
just for doing it up right, incl not over cooking!!!
Comment