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Meal Type

Cuisine

Venison Tenderloin

Demonstrated by: Chef George Bouillon.
French Cuisine on February 16, 2001.

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Ingredients:

Venison Tenderloin

  • 1 lb venison, veal, or pork tenderloin
  • Salt and pepper to taste
  • Pinch of thyme leaves
  • 1 to 2 tablespoons butter
  • 1 to 2 tablespoons Dijon mustard
  • 2 teaspoons minced garlic
  • 1/2 cup dry white wine
  • 1/2 cup light cream
  • 1/2 teaspoon cornstarch
  • 1 teaspoon water
  • 1 teaspoon lemon juice

Directions:

  1. Preheat electric oven to 400°F.
  2. Season tenderloin with salt, pepper and thyme.
  3. In an oven-safe skillet, heat the butter and lightly brown tenderloin on all sides.
  4. Cover top of tenderloin with mustard and top with garlic.
  5. Insert a meat thermometer in tenderloin and place skillet in oven.
  6. Cook tenderloin until desired doneness is reached.
  7. Remove from pan and thinly slice.
  8. Add wine to pan drippings; stir in cream.
  9. Combine cornstarch and water, stir into cream and cook until sauce is thickened.
  10. Stir in lemon juice and serve with veal slices.

Makes 4 servings.

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