Venison Steak Diane Recipe
By: Chef Derek St. Romain
Venison Steak Diane Recipe (Tiphani St. Romain photo)
This Venison Steak Diane Recipe utilizes the pan juices to create a thick and flavorful sauce
Serves: 2
Total time: 20 minutes
Ingredients:
- ½ pound venison backstrap (can substitute boned lamb loin or beef filet mignon)
- Salt, to taste
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 3 garlic cloves, minced
- ¼ cup brandy
- ½ cup beef stock or demi glaze
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard
- 1 tablespoon tomato paste
- ¼ cup heavy cream
- Minced herbs for garnish (basil, parsley, chives, etc.)
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