Bill Peet | Yield: 4
Our New Zealand venison needs little embellishment. In this fool-proof recipe, Chef Bill Peet simply seasons then sears the meat until medium rare and makes a quick pan sauce with demi-glace. Serve this with hearty cold weather sides, like mashed sweet potatoes and sauteed greens.
- Season the meat on both sides with salt and pepper. In a sauté pan, heat the canola oil until just smoking. Add the meat and cook for 2 minutes on each side, until nicely browned. Remove and let rest for 2 minutes. Keep warm.
- Pour off the oil remaining in the pan. Add the demi glace and cook over low heat, scraping the bottom of the pan. Bring to a boil, then set aside.
- Dress with reserved sauce.