Venison Backstrap Steak with Mushroom Cream Sauce
Seared venison backstrap steaks finished with an easy mushroom cream sauce made in the same pan. This is a straightforward way to put a fancy steak dinner on the table in under an hour.
Ingredients
For the Venison Steaks
- 2 1/2 tablespoons cooking oil
- 4 venison backstrap steaks about 6 ounces each
For the Mushroom Sauce
- 1/2 cup red onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups sliced mushrooms
- 1 cup canned artichoke hearts, drained (optional)
- 1/2 cup bourbon (or brandy)
- 1/2 cup heavy cream
- 1 cup venison stock (or chicken stock)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- Kosher salt and ground black pepper to taste
Instructions
Cook the steaks
- Heat a large cast-iron or stainless-steel skillet over medium-high heat and add the cooking oil.
- Season the backstrap steaks with salt and pepper.
- Once the pan is hot, sear the steaks on both sides until they reach your desired internal temperature. I like mine cooked to around 125 F.
- Transfer the steaks to a plate and let them rest while you make the sauce.
Make the sauce
- Lower the heat to medium. Add the red onion and cook for 2 to 3 minutes, stirring often. Add the mushrooms, season with salt and pepper, and cook until they are browned and tender, about 3 to 5 minutes. Add the garlic and cook for 1 minute.
- Remove the pan from the heat and add the bourbon or brandy. If you want to flambé, carefully ignite it with a long match. If not, just let it simmer and cook off once the pan goes back over the heat.
- Add the stock, heavy cream, mustard, and thyme leaves. Bring the mixture to a simmer and cook until it has reduced by about half and coats the back of a spoon.
- Turn off the heat. Add the artichoke hearts and warm through.
- Stir in the chopped parsley and season to taste with salt and black pepper.
Slice and serve
- Slice the steaks across the grain at about 1/4 inch thick. Spoon the sauce over the top or serve it on the side.
NOTES
- Dry the steaks before cooking: If you have time, leave the backstrap uncovered on a rack in the fridge for a few hours first. At a minimum, pat it very dry with paper towels before cooking.
- Use a very hot pan: You want to develop a good crust on the steaks. The pan should be hot and the oil lightly smoking before adding the steaks.
- Pull the venison early: I like backstrap around 125 F. Pull it a few degrees before that and let it rest while you finish the sauce. Remember not to cover the steaks with foil.
- Brown the mushrooms: Browning the mushrooms will add extra flavor to your sauce. Watery mushrooms will give you a murky-tasting sauce.
- Reduce the sauce until it coats a spoon: If it still looks thin, simmer it a little longer until it lightly coats the back of a spoon.
- Skip the flambé if you want: You can let the alcohol from the bourbon or brandy evaporate without lighting it.
Nutrition
Calories: 347kcal | Carbohydrates: 7g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 67mg | Sodium: 252mg | Potassium: 545mg | Fiber: 1g | Sugar: 3g | Vitamin A: 552IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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