Applewood Bacon Wrapped Venison Steaks with Brown Butter Herb Sauce
Ingredients
For the Venison Tenderloin
- 2 pounds venison loin, cut into 6 2-inch-thick steaks
- 1/2 pound applewood bacon
- kosher salt plus more to taste
- freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Brown Butter Herb Sauce
- 8 tablespoons unsalted butter cut into 1-inch cubes
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons chopped basil
- 2 teaspoons chopped parsley
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh oregano leaves
- juice and zest of one lemon
- 2 ounces shaved Parmigiano Reggiano
- kosher salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 325°F.
- Liberally salt and pepper all sides of the steak. Wrap the steak with applewood bacon and secure with a toothpick.
- Heat a cast iron skillet over medium high heat. Add the olive oil and butter, and 2 steaks to the skillet. Allow each steak to cook on one side for about 3 minutes over medium-high heat. Then flip the steak and cook for another 4 minutes, or until the internal temperature reaches around 120°F. Remove to a cutting board, tent the steaks, with foil and allow the meat to rest for at least 10 minutes. Repeat with the remaining venison steaks. Ladle Brown Butter Herb Sauce over each steak, and then top with shaved Parmigiano Reggiano.
For the Brown Butter Herb Sauce
- In a cast iron skillet, melt butter over medium heat, whisking constantly. Continue to cook and whisk for about 3 minutes, or until you see brown bits on the bottom of the pan and the butter turning a light brown color. Remove the skillet from the heat and add the herbs, lemon juice, and zest. Season with salt and pepper to taste.
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