Easy Venison Medallions

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 Venison tenderloin

Porcini musrooms

1 tbsp red or green peppercorns

1 cup cream

1/2 cup brandy

2 tbsp butter

salt

1 tbsp mustard

Directions

Slice the tenderloin into medallions, about 1.5 -2 inches thick.

Cover the medallions with some film and very gently pound to get a larger cooking surface (see notes)

Sprinkle some peppercorns on the medallions and firmly push into the meat. Sprinkle some salt over the medallions.

Heat a pan over medium heat and add the butter. Once the butter gets hot add the medallions. Cook for about 1.5 minutes per side depending on the size of your tenderloin.

Remove the medallions from the pan and add the porcini mushrooms. Cook for 3 minutes.

Pour over the brandy and cook until reduced by half. (about 2 minutes)

Add the mustard and stir

Add the cream and stir

Return the medallions to the pan and cook for 4-5 minutes until the sauce thickens (see notes)