Venison Tenderloin with Cabernet Sauce
Elevate your culinary game with this sophisticated Venison Tenderloin with Cabernet Sauce recipe, a show-stopping dish that’s perfect for a special dinner or holiday celebration. Tender, perfectly seared venison medallions are the star, enhanced by a rich, velvety sauce crafted from Cabernet Sauvignon, fragrant shallots, garlic, and earthy thyme. The optional touch of heavy cream lends a luxurious finish to the sauce, making it an irresistible pairing for the delicate flavor of the meat. With a quick sear and a decadent wine reduction, this elegant yet approachable recipe combines gourmet flair with straightforward preparation. Serve it with roasted vegetables or creamy mashed potatoes for a restaurant-quality dish right at home. Perfect for game meat enthusiasts and wine lovers alike, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pieces (6-8 ounces each) Venison tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 1 clove Garlic, minced
- 1 cup Cabernet Sauvignon
- 1 cup Beef stock
- 4 sprigs Fresh thyme
- 2 tablespoons Heavy cream (optional, for a richer sauce)
Instructions
Remove the venison tenderloins from the refrigerator and allow them to come to room temperature for about 30 minutes.
Season the venison tenderloins evenly with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat until shimmering.
Sear the venison on all sides for about 2-3 minutes per side, until well browned. Use tongs to turn the tenderloins carefully.
Reduce the heat to medium-low and add 1 tablespoon of butter to the pan. Baste the venison by spooning the melted butter over it while cooking for another 2-3 minutes until the internal temperature reaches 130°F (for medium-rare).
Remove the venison from the pan and let it rest, loosely tented with foil, for 10 minutes.
Using the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the minced shallots and garlic, cooking until softened, about 2-3 minutes.
Deglaze the pan by pouring in the Cabernet Sauvignon, scraping the bottom of the skillet to release any browned bits.
Add the beef stock and thyme sprigs, and simmer until the liquid is reduced by half and slightly thickened, about 8-10 minutes.
If desired, stir in the heavy cream for a richer sauce and cook for an additional 1-2 minutes.
Strain the sauce through a fine-mesh sieve into a small bowl or serving dish to remove the thyme sprigs and solids.
Slice the venison tenderloin into medallions and serve topped with the warm Cabernet sauce.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 2.0 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
