Venison medallions with mustard sauce recipe

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  • 1½ pounds (700 g) venison tenderloin, cut into ¾-inch-thick (1.75 cm) medallions
  • 1 tablespoon avocado oil
  • 3 tablespoons Dijon mustard
  • 1 tablespoon clarified butter
  • 1 shallot, chopped
  • 1 cup (250 ml) beef or veal stock
  • ½ cup (125 ml) dry red wine
  • Salt and pepper to taste
How to Make It
  1. Let meat come to room temperature first.
  2. Take 1 tablespoon of the mustard and rub it on the flat sides of the medallions.
  3. Heat a large skillet over medium-high heat until very hot. Add in the oil, and when it gives off wisps of white smoke, add the medallions to the pan.
  4. Allow the medallions to sear for 4–5 minutes on the first side, then using tongs flip over and cook another 4–5 minutes for medium rare.
  5. Remove medallions, place on a plate and let rest.
  6. In the skillet you were just using, reduce heat to medium adding the clarified butter and shallots, stirring to release any of the browned bits in the pan.
  7. Add the stock, wine, and remaining mustard, and whisk all to create sauce.
  8. Pour sauce over the medallions and serve.

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