Cuvee 30A New Zealand Venison Steak, Pan Seared, Red Wine Tomato Basil Reduction Sauce, Mashed Sweet Potatoes and Tobacco Onions

Venison Steak with Tomato-Basil Butter Sauce

Recipe courtesy of Tim Creehan

Watch how to make this recipe.

Venison Steak with Tomato-Basil Butter Sauce

Name: Venison Steak with Tomato-Basil Butter Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds sweet potatoes, peeled and chopped; 1/2 cup heavy cream; 4 tablespoons (1/2 stick) butter; Salt and freshly ground black pepper; 4 cups canola oil; 1 white or yellow onion; Four 8-ounce venison strip loin steaks; Salt and freshly ground white pepper; 1/2 cup all-purpose flour; 2 tablespoons canola oil; 1/2 cup chopped tomato; 2 teaspoons chopped garlic; 1/2 cup red wine; 1/4 cup veal glace, homemade or store-bought; 4 tablespoons (1/2 stick) butter, cubed; 2 tablespoons chopped fresh basil

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Level: Easy

Total: 55 min
Active: 30 min

Yield: 4 servings

Level: Easy

Total: 55 min
Active: 30 min

Yield: 4 servings

Ingredients

Sweet Potato Mash:

1 1/2 pounds sweet potatoes, peeled and chopped

1/2 cup heavy cream

4 tablespoons (1/2 stick) butter

Salt and freshly ground black pepper

Tobacco Onions:

4 cups canola oil

1 white or yellow onion

Venison Steaks:

Four 8-ounce venison strip loin steaks

Salt and freshly ground white pepper

1/2 cup all-purpose flour

2 tablespoons canola oil

Tomato-Basil Butter Sauce:

1/2 cup chopped tomato

2 teaspoons chopped garlic

1/2 cup red wine

1/4 cup veal glace, homemade or store-bought

4 tablespoons (1/2 stick) butter, cubed

2 tablespoons chopped fresh basil

Directions

For the sweet potato mash: Add the sweet potatoes to a medium saucepan and cover with water. Bring to a boil over medium-high heat, lower to a simmer and simmer until tender. Drain and remove to a mixing bowl. Add the cream, butter and some salt and pepper and beat until smooth. Keep warm.
Preheat the oven to 400 degrees F.
For the tobacco onions: Heat the canola oil to 350 degrees F in a large saucepan set over medium heat. Cut the onion into very thin slices and separate the rings. Add the onions to the hot oil and fry until dark brown, about 20 seconds. Place on a cloth or paper towel to drain. Set aside.
For the venison steaks: Season the steaks with salt and white pepper and dust each side in flour. Heat the canola oil in an ovensafe saute pan or skillet over medium-high heat until almost smoking. Add the steaks and sear on both sides. Transfer to the oven for 10 to 12 minutes or to desired doneness. Remove the steaks from the pan and keep warm.
For the tomato-basil butter sauce: Put the venison pan over medium heat, add the tomato and garlic and saute lightly. Add the wine and veal glace and cook until reduced by half. Reduce the heat to low and whisk in the butter a little at a time until fully incorporated. Stir in the basil.
Put a serving of sweet potato mash on 4 separate plates and top with a venison steak, some tomato-basil butter sauce and tobacco onions. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Tim Creehan, Cuvee 30A Restaurant, Inlet Beach, FL

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Venison Steak with Tomato-Basil Butter Sauce

Sweet Potato Mash:

Tobacco Onions:

Venison Steaks:

Tomato-Basil Butter Sauce:

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