Ingredients
The following ingredients have 2 Servings
- 2 Venison steak (about 175 g | 6 oz each)
- 1 Tbsp freshly ground Black pepper (coarse)
- 1 Tbsp coarsely ground White pepper
- 2 Tbsps butter (divided)
- 3 cups small new Potato (scrubbed)
- 2 shallots (peeled and finely chopped)
- 0.5 cup Beef stock (or game stock)
- 2 Tbsps Brandy
- 1 tsp Worcestershire sauce (to taste)
- 0.5 Tbsp Mustard
- 3 Tbsps half and half cream
- 1 dash salt
Instruction
- Rinse steaks under cold running water and pat dry with paper towels. Press the ground peppercorns into both sides of the steaks. Cover the steaks in plastic wrap and chill for at least 2 hours in the refrigerator.
- Preheat the oven to 250º F.
- Melt 1 tablespoon butter in a cast iron skillet. Season the steaks with a little salt and sear both sides (about 2 minutes per side). Place the pan in the preheated oven and cook for about 20 to 25 minutes, depending on your preference.
- Cook the potatoes in a pot of salted boiling water until tender, about 20 minutes. Drain well.
- Meanwhile, melt remaining butter in a skillet; saute shallots under tender and translucent. Add the beef stock and brandy, bring to a boil and reduce volume by half. Stir in the Worcestershire sauce, mustard, and cream, stirring to blend. Simmer for 1 to 2 minutes to thicken.
- Remove meat from oven, tent loosely in foil and let rest for 5 minutes. Slice meat and serve with boiled potatoes. Season to taste with salt and pepper. Garnish plates with cream sauce.
