Whiskey Creek Venison French Dip Sandwich

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