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Venison Tenderloin With Madeira Green Peppercorn Sauce

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Venison Tenderloin With Madeira Green Peppercorn Sauce

Ingredients

  • 1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon salt
  • 11/2 tablespoons vegetable or olive oil
  • 1/4 cup finely chopped shallot
  • 1/4 cup madeira wine
  • 1/3 cup beef or veal demi-glace
  • 1 teaspoon drained green peppercorns in brine, coarsely chopped
  • 1 teaspoon unsalted butter
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Published 2014-09-09 13:25:13 (2 years ago).

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