Venison Tenderloin With Berry Sauce And Creamy Potatoes
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 medium
Yukon Gold Potatoes2 tbsps
Butter1 tsp
Ground Nutmeg1
Salt3 tbsps
Grapeseed Oil1 cup
Red Wine1 cup
Demi Glace1 small
Red Onion (halved)2 sprigs
Thyme (fresh)1 sprig
Rosemary (fresh)1 tsp
Sugar1 cup
BlueberryDirections:
1
For the potatoes: Peel the potatoes and cut into 1-inch chunks
2
Place the potatoes in a large saucepan of cold, salted water
3
Bring the water to a boil over high heat
4
When the water boils, lower the heat to medium and simmer the potatoes until they're fork tender, 15 to 20 minutes
5
For the venison: Season both sides of the venison tenderloins with salt and pepper
6
Heat a large saute pan over high heat and add the oil
7
When the oil is hot, but not smoking, add the tenderloins
8
Reduce the heat to medium and sear the tenderloins on all sides, 3 to 4 minutes per side
9
Remove the loins from the pan and let rest until ready to serve
10
For the potatoes: Drain the potatoes well and transfer to a bowl
11
Mash the potatoes until there are no lumps
12
Stir in the butter, nutmeg, cream, salt, and white pepper
13
Stir until creamy, adding more cream if needed
14
You want smooth, creamy potatoes
15
Taste and season with more salt and white pepper, if needed
16
For the sauce: In a small saucepan, combine all of the ingredients, except for the blueberries and butter
17
Bring the mixture to a boil over medium-high heat
18
Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes
19
Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter
20
Hold warm until serving
21
To plate: Spoon potatoes into the center of the plate
22
Slice the venison loin into 1/2-inch thick slices on a bias
23
Lay slices over potatoes
24
Top with sauce