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Venison Chateaubriand With Red Currant Wine Sauce
Filed under: Romantic Recipes, Special Diets - Low-Fat/Cal, Wild Game - Venison.
Description: To put you in the mood for love, this classic French dish for two incorporates all of the following herbal aphrodisiacs used in casting love spells: basil, bay leaves, cinnamon, cloves, elderberries, juniper berries, vanilla bean, rosemary. Ingredients: 1 Venison Chateaubriand Salt and Pepper 2 tbsp Oil 8 Juniper Berries, crushed 8 Elderberries, crushed 2 tbsp Soy Sauce 1 tbsp Balsamic Vinegar 1 Onion, sliced 1 shallot, chopped 1 tsp garlic, chopped 120ml/4fl.oz. Beef Stock 120ml/4fl.oz. Dry Red Wine 1 TB whole grain mustard 1 tbsp Tomato Puree Red Currant Jelly 25g/1oz Butter Sea Salt & Pepper 1 TB brown sugar Bouquet Garnis to include: rosemary, basil, cinnamon stick, whole cloves and vanilla bean Directions: Pre-heat over to 350 degrees In a small mixing bowl, mix together the crushed juniper & elderberries, balsamic vinegar, tomato puree garlic & shallots and oil then rub the mixture into the steaks. Season steaks with sea salt & pepper and place on a rack above a hotel pan. In a small bowl, mix together the soy sauce, beef stock and balsamic vinegar and pour in bottom of hotel pan with bouquet garnis. Place in over at 350 degrees until internal temperature reaches 110 degrees for medium rare or 120 degrees for medium, about 20 minutes. Drippings from chateaubriand will collect in bottom hotel pan. Remove bouquet and whisk in the red currant jelly, grain mustard and brown sugar, and simmer until reduced by 1/2 and sauce becomes viscous. To serve - transfer the venison chateaubriand to a warmed serving platter and design the sauce around. Garnish with fresh rosemary.  Recipe Summary: Yield: 2 Prep Time: 10 minutes Cook Time: 20 minutes Comments: Other recipes by Gramercy Mansion: Old-fashioned Pumpkin Bread Grand Marnier French Toast | |
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