Food My Muse

0 First, sprinkle salt on both sides of your venison, and brine in the fridge for 2 hours.
1 Secondly, pat dry excess moisture and using your hair dryer or fan on cool, dry your steak for 1 minute per side. This will remove excess moisture and result in a better crust.
2 Sprinkle a bit more salt on top of your medallions.
3 Preheat a pan on high for 2 minutes. Add ½ tbsp of olive oil.
4 Sear your medallions for 2-3 minutes per side on medium high heat until they reach an internal temperature of 135F for medium rare. Then, let them rest for 10 minutes.
5 On that same pan drizzle add remaining olive oil. Then, add shallots, garlic and pink peppercorns. Sauté for 2-3 minutes on medium heat.
6 Deglaze with the bourbon.
7 Then, add in the beef stock, dijon mustard and soy sauce. Reduce by half.
8 Add in cream and bring to a simmer. Turn heat off. Add in your cold butter and whisk it until it is emulsified.
9 Lastly, slice your venison, and spoon your sauce directly on top.