Whiskey Creek Venison French Dip Sandwich
"Alot of moving parts. season to taste .don't overcook the venison this is sorta based on whiskey creek website they used 1/2 a backstrap tenderloin you do you. Now my youngest son thought I was a savage for having rare meat ,so you do you ,cook longer if you feel this way ,I'm just saying He had fresh thyme in everything ,I don't like it that much but you can layer if you wish ,he also had a heavier hand with seasoning,I don't but you can"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (295.4 g)
- Calories 538.8
- Total Fat - 27.7 g
- Saturated Fat - 11.7 g
- Cholesterol - 96.2 mg
- Sodium - 1163.4 mg
- Total Carbohydrate - 45.4 g
- Dietary Fiber - 3.4 g
- Sugars - 2.4 g
- Protein - 26.6 g
- Calcium - 149.7 mg
- Iron - 6.1 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Salt and pepper the room temperature the loin liberally.
Step 2
Let sit for a minimum of 1 hour beforehand
Step 3
Horseradish sauce:
Step 4
In a bowl
Step 5
Mix all horseradish cream ingredients
Step 6
Put it in the refrigerator
Step 7
Loin:
Step 8
Once the meat is at room temperature
Step 9
Add 1 tablespoon oil to a smoking hot cast iron skillet.
Step 10
Add the backstrap.
Step 11
Sear for about 1 min each side.
Step 12
Turn off the heat.
Step 13
Add butter, 3 cloves minced garlic and 2 sprigs of fresh thyme.
Step 14
Cook until melted
Step 15
Spoon melted butter sauce over the loin as a bath for a bit moving loin around
Step 16
In a 325-degree pre heated oven
Step 17
Transfer the skillet into the oven until the internal temperature of the steak reaches 132 degrees.
Step 18
15 minutes for most loins,(meat thermometer comes in handy)
Step 19
Au jus:
Step 20
Meanwhile
Step 21
Add beef stock, bouillon in a saucepan and simmer.
Step 22
Add more bouillon if needed.
Step 23
While the steak is cooking in the oven
Step 24
Onions:
Step 25
Add olive oil, onions and 1 clove garlic to a skillet.
Step 26
Sauté until caramelized
Step 27
Remove the steak from the oven.
Step 28
Rest the steak on a cutting board for at least
Step 29
7 minutes with an aluminum foil tent
Step 30
Do NOT rest the steak inside the cast iron pan. It’ll keep cooking.
Step 31
While the steak is resting
Step 32
Slice your French baguette in half and broil in the oven for 30 seconds until lightly browned
Step 33
Then remove.
Step 34
Add your sauteed onion mixture on top of the bottom piece of bread.
Step 35
Then add slices of cheese.
Step 36
Broil again until the cheese is melted.
Step 37
Shave the venison as thin as you can
Step 38
Add on top of the melted cheese
Step 39
Serve with a small bowl of au jus and small bowl of horseradish sauce
Step 40
Remove thyme sprigs from everything
Tips
No special items needed.
0 Reviews
You'll Also Love
