Served over a Cabernet/Green Peppercorn Reduction Sauce With a Portabello & Sweet Pepper Medley
SERVES: 4 to 5
1 Backstrap of Venison (beef tenderloin may be substituted)
Note: Be sure to remove any membrane or sheath material.
3 Cloves fresh garlic minced
2 Tsp Brined green peppercorns
1 Bottle Cabernet Sauvignon
2 lbs. Portabella mushrooms rinsed & cut into 1/4 inch strips
1Tsp Thyme leaves
1 Red & yellow bell pepper rinsed, & seeded cut into 1/4” strips
1 Can of olive oil spray or olive oil
2 Tbsp Brown sugar
1 Tbsp Texas Gourmet’s Habanero Jelly
1 Can beef broth
1 Stick real butter
Pour entire contents of wine into a sauce pot (Go ahead and taste a little sip, but that’s it!) Add green peppercorns, brown sugar, beef broth, and thyme. Cook over low heat uncovered until original amount is reduced to three quarters of a cup. Remove from heat, cover, and set aside for later. (This should take around 45 minutes to 1 hour)
Gently rub steaks with olive oil, then rub them with freshly minced garlic, then sprinkle lightly with salt and fresh ground pepper. Place the steaks on a plate, cover with plastic wrap, and place in the refrigerator for 1-2 hours.
Meanwhile place the stick of butter in a skillet and place over medium heat, add 1 T minced garlic saute lightly, stirring well until garlic is clear, add the mushrooms and peppers, keep stirring, cover and simmer at medium low heat for 15-20 minutes or until tender. Remove from heat
Place the medallions indirectly over a good, hot fire for 6-8 minutes turning often. Be sure to cook evenly on both sides. Cook to medium unless you prefer a more well done steak.
Reheat the mushrooms and reduction sauce, ladle 2-3 T of sauce in center of heated plate, arrange medallions over the sauce, serve with mushrooms and peppers.