Venison Steaks with Porcini and Toasted Hazelnut Sauce

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Place the steaks on four plates and drizzle with the sauce. Serve with mashed vegetables, if desired.