- 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
- Let meat come to room temperature first.
- Take 1 tablespoon of the mustard and rub it on the flat sides of the medallions.
- 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.
- 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.
- Remove medallions, place on a plate and let rest.
- 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.
- Add the stock, wine, and remaining mustard, and whisk all to create sauce.
- Pour sauce over the medallions and serve.