There’s nothing like a buttery red wine sauce to evoke the feeling of chalet comfort. This Seared Venison Tenderloin with Sage and Red Wine Sauce reduces the butter and honey so there’s just enough to balance the acidity in the wine.
Cut to the chase
If you can’t find venison, replace it with another lean cut of meat, such as beef tenderloin or sirloin, bison, or elk.
Seared Venison Tenderloin with Sage and Red Wine Sauce
Sage and red wine sauce
- 1 shallot or 1/2 small onion, sliced
- 2 tsp honey
- 1 allspice berry
- 1 whole clove
- 1/2 tsp dried sage or 2 tbsp fresh sage leaves
- 1 1/2 cups dry red wine
- 2 cups beef or chicken stock, gluten free if desired
- 2 tbsp butter
- 1 tsp vegetable oil or organic canola oil
- 4 1/2 inch thick venison steaks, about 5 oz each
- salt and pepper to taste
- In large saucepan, combine all sauce ingredients except butter. Bring to a boil, reduce heat to medium, and simmer until reduced to 3/4 cup, about 40 minutes.
- Strain through fine-mesh sieve or cheesecloth and return to pot over low heat. Whisk in butter 1 tsp at a time. Taste and add salt or more honey if necessary. Cover and keep warm.
- In large skillet, heat oil over medium-high heat. Season venison with salt and pepper and add to skillet. Cook for 2 minutes, then flip steaks and cook for 2 minutes more, or until desired doneness (140 F on a meat thermometer for medium-rare). Remove meat to cutting board that will catch its juices and let rest for 5 minutes.
- Slice against the grain and transfer pieces to serving platter. Add juices from cutting board to sage and red wine sauce and drizzle over meat.
Per serving: 321 calories; 33 g protein; 11 g total fat (5 g sat. fat); 8 g total carbohydrates (4 g sugars, 0 g fiber); 240 mg sodium