Venison Steaks with Porcini and Toasted Hazelnut Sauce
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 3 packets (14 g each) dried porcini mushrooms
- 1 cup (250 ml) boiling water
- 4 venison steaks
- 1 tbsp (15 ml) vegetable oil
- 3 tbsp butter
- 1 shallot, chopped
- 1 garlic clove, finely chopped
- 1/4 cup (35 g) roasted hazelnuts, chopped
- 1 tsp (5 ml) honey
- 1 tsp (5 ml) red wine vinegar
- 1/4 cup (60 ml) red wine
- 1 cup (250 ml) demi-glace sauce
Instructions
- Place the mushrooms in a bowl and cover with the boiling water. Let stand for about 20 minutes. Strain through a sieve set over a bowl. Reserve the mushrooms and the soaking liquid.
- In a skillet over high heat, sear the steaks in the oil and 1 tbsp of the butter until the desired doneness. Season with salt and pepper. Transfer to a plate and keep warm.
- In the same skillet over medium heat, soften the shallot and garlic in 1 tbsp of the butter. Add the hazelnuts and mushrooms. Cook for 2 minutes, stirring constantly. Season with salt and pepper.
- Add the honey and vinegar. Deglaze with the wine and the mushroom-soaking liquid. Reduce by three quarters. Add the demi-glace. Bring to a boil. Remove from the heat. Whisk in the remaining butter. Adjust the seasoning.
- Place the steaks on four plates and drizzle with the sauce. Serve with mashed vegetables, if desired.
Featured in the book Ma cuisine week-end Book (French Version)