Picture the waiter with the fancy outfit and the snotty attitude preparing a flaming steak Diane tableside at a white tablecloth restaurant. Now imagine the same guy screaming as he runs away with his mustache on fire.
Know why? He wasn’t paying attention when he cooked with brandy and an open flame.
Follow the directions carefully. That includes removing the pan from anywhere near the stove when you add the remaining ingredients, especially brandy.
- 1 ½ lbs (about 3 cups) venison tenderloin or backstrap
- salt and pepper
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp Worcestershire sauce
- ¼ cup brandy
- ¼ cup beef or venison stock
- 1 tsp Dijon mustard
- 3 cups mushrooms, quartered
- ¼ cup heavy (whipping) cream
- 2 tbsp fresh parsley, minced
- Place venison on a flat surface. Cut into 2-inch chunks. Place chunks, a few at a time, between wax paper sheets and lightly pound with a mallet or heavy skillet until meat is about ¼ inch thick. Season meat with salt and pepper.
- Melt butter over medium heat in a large skillet. Add onion, and cook until translucent, about 4 to 5 minutes. Add venison, and cook on both sides until rare. Remove venison from pan, and set aside.
- Remove pan from heat and away from any open flame or heat source. In a small bowl, combine Worcestershire sauce, brandy, stock and mustard, and stir in pan. Return pan to the heat, add mushrooms, and cook until mushrooms are soft and just cooked. Stir in heavy cream, and bring to a boil, stirring to transform sauce into a smooth mixture. Cook until sauce thickens. Season to taste with salt and pepper.
- Return meat to pan to warm, about 1 minute. Spoon meat and sauce onto plates, and top with fresh parsley.