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Venison Steak Au Poivre Recipe

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4.4 from 2 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

This Venison Steak Au Poivre recipe features tender venison steaks coated in cracked black peppercorns, seared for a flavorful crust, and finished in the oven to perfect medium-rare doneness. Served with a rich and creamy au poivre sauce made from pan drippings, shallots, garlic, Dijon mustard, sherry vinegar, chicken stock, and heavy cream, this elegant dish brings a sophisticated twist to game meat, perfect for a special dinner.

Ingredients

Steak Ingredients

  • 4 venison steaks, room temperature
  • 1 tsp sea salt
  • 1 Tbsp whole black peppercorns, roughly crushed/cracked
  • 2 Tbsp tallow, lard, or high heat tolerant cooking fat
  • 2 Tbsp butter, divided
  • 1/4 cup finely minced onion or shallot (shallot is classic)
  • 2 garlic cloves, divided (one smashed, one minced)
  • A few fresh thyme sprigs
  • 1 tsp Dijon mustard
  • 2 Tbsp sherry vinegar
  • 1/2 cup chicken stock
  • 3/4 cup heavy cream

Instructions

  1. Bring Steaks to Room Temperature: Remove the venison steaks from the refrigerator 30-60 minutes before cooking. Unwrap and pat dry, then sprinkle both sides evenly with sea salt. Place on a towel-lined plate and let them come to room temperature to ensure even cooking.
  2. Preheat the Oven: Set your oven to 450°F (232°C) to prepare for finishing the steaks after searing.
  3. Crush Peppercorns: Roughly crush the whole black peppercorns using the back of a skillet or smash them inside a bag. They should be cracked but not finely ground to retain texture and flavor.
  4. Coat Steaks with Pepper: Press the crushed peppercorns onto both sides of each venison steak, creating a pepper crust.
  5. Heat Skillet: Preheat a cast iron or oven-safe stainless steel skillet over medium to medium-high heat until very hot.
  6. Add Cooking Fat and Sear: Add the tallow, lard, or chosen high heat oil to the hot pan. After 30-60 seconds, place the peppered steaks in the skillet. Sear undisturbed for 2-4 minutes until a crust forms and the steaks release easily from the pan.
  7. Flip and Baste: Turn the steaks over carefully. Add 1 tablespoon of butter, the smashed garlic clove, and a few fresh thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steaks repeatedly to baste and flavor them.
  8. Finish in Oven: Transfer the skillet with the steaks to the preheated oven. Cook for an additional 2-5 minutes depending on thickness, aiming for an internal temperature of about 120°F (49°C) for medium rare.
  9. Rest the Steaks: Remove the skillet from the oven. Transfer the steaks to a cutting board and let them rest for 10-15 minutes to allow juices to redistribute.
  10. Make Au Poivre Sauce – Prepare Pan: Pour off most of the fat from the skillet but leave the browned bits and a small amount of fat for flavor. Return the pan to medium heat on the stove.
  11. Add Butter, Onion, and Garlic: Add the remaining tablespoon of butter to the skillet. Once melted, add the finely minced onion or shallot and the remaining minced garlic. Cook for 2-3 minutes until softened and fragrant.
  12. Deglaze and Flavor: Stir in 1 teaspoon Dijon mustard, then deglaze the pan with 2 tablespoons sherry vinegar, scraping up any browned bits to incorporate them into the sauce.
  13. Add Liquids and Peppercorns: Pour in 1/2 cup chicken stock and 3/4 cup heavy cream. Add any remaining cracked black peppercorns not used on the steaks.
  14. Reduce and Thicken: Simmer the sauce over medium heat, stirring frequently, until it thickens and coats the back of a spoon well, about 3-5 minutes.
  15. Serve: Slice the rested venison steaks into strips and spoon the creamy au poivre sauce over the top. Serve immediately to enjoy the full flavors and tenderness.

Notes

  • Letting steaks reach room temperature before cooking helps with even doneness.
  • Use a heavy skillet like cast iron for the best sear and oven-safe cooking.
  • Adjust cooking times based on thickness of the venison steaks to avoid overcooking.
  • If shallots are unavailable, finely minced onion is a good substitute though it yields a slightly different flavor.
  • Use tallow or another fat with a high smoke point for searing to prevent burning.
  • Resting steaks after cooking preserves moisture and tenderness.
  • The sauce can be made ahead and gently reheated if desired.
  • Carefully taste and adjust seasoning in the sauce before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: French

Find it online: https://sarabaking.com/venison-steak-au-poivre-recipe/