Monday, June 19, 2006
This is bachelor chow. Easy, not any fuss and about foolproof. Recipe from Southern Livings Easy Weeknight Favorites.
10 ounce of venison tenderloin steaks, cut into serving portions, or 10 ounces of rib eyes or filets cut in 4 pieces.
Salt and some fresh ground pepper, about 1/2 teaspoon total.
1 cup water
1/2 cup dry red wine. Better have a glass first to make sure it's still good.
2 1/2 -3 tablespoons horseradish cream sauce (not the straight horseradish). This can be found in most condiment aisles and is good on beef sandwiches instead of other spread.
KNORR classic brown gravy mix (this is one where I will recommend a particular brand, their dry sauce mixes are the best if you're looking for easy.)
8 ounces of fresh chopped mushrooms.
Heat a cast iron skillet over medium high heat until hot. Sprinkle steaks that have sat out at room temperature for a few minutes with seasoning and cook for one minute on each side to sear (you can use just a tiny bit of butter in the pan first, but not a "cooking spray", that leaves a funny taste at the high heat in my opinion). Remove steaks and put in a small casserole dish in a single layer. Add about half of the cup of water to hot pan, over medium heat. It will sputter and steam and pretty much boil away leaving the little bits of meat leavings. Add the wine, the rest of the water, the horseradish stuff and the gravy mix to the pan. Stirring constantly until thickened, about 3 minutes. (A whisk is nice if you have one). Add mushrooms and pour over steaks. Cook at 350 for 15 minutes for thinner steaks to medium rare. 20 minutes for thicker or medium, and 20-25 minutes if you have some really thick rib eyes. I usually take the pan out at about 18 minutes and cut a small slit in the center of one piece to check for redness. I like mine almost, but not quite rare.
Serve with rice or noodles and veggie of choice. (oh look! We have wine left!)