Venison Chateaubriand with Oyster Mushrooms and Brie

Prep:

Cook:

Serves: 5

Printer Friendly Recipe By author of Timber 2 Table Wild Game Recipes

Looking for a dish to impress a date or your significant other? Want a quick weeknight dinner that tastes like you spent a lot of time in the kitchen? Try this chateaubriand recipe with fresh oyster mushrooms and brie cheese.

Top the chateaubriand with a soft brie.

Yea, chateaubriand sounds pretty fancy, and difficult. It isn’t either of those. What it is, is a venison backstrap, pan seared in olive oil then finished in the oven to rare, sliced into medallions, and served with a pan sauce.

I found some really nice, locally grown oyster mushrooms at the market a day or so ago, so that is what went into this one. Any fresh mushroom will work though, just pick your favorite. The pan sauce, as most do, starts with butter. Do yourself a favor and spend a bit more for some really good, European style butter, it really does make a difference in the finished sauce. 

Ingredients

2 pounds of venison backstrap
well-trimmed

1 pound fresh mushrooms

½ cup finely diced shallot

½ cup red wine

House blend seasoning

1 stick of high quality butter

Soft brie cheese

Olive oil

 


Cooking Instructions

Trim your backstrap sections well then drizzle them with olive oil.

Rub the backstraps with olive oil and season with house blend seasoning.

Season the meat liberally with the house blend seasoning (equal parts Cavender’s Greek Seasoning, Kosher salt and black pepper). In an oven-proof skillet, heat a tablespoon or two of olive oil over high heat. Sear the backstrap on all sides in the hot oil, then transfer the pan to a 350-degree oven.

Sear the backstrap in olive oil over high heat, then finish in a 350 degree oven.

Chateaubriand is traditionally served rare, so use a remote thermometer to monitor the internal temperature of the backstrap. Remove the pan from the oven when the internal temperature of the meat hits 125 degrees. Carryover heat will make the temperature continue to rise another 5 to 10 degrees as the meat rests. If you like your venison more in the medium range, take it to 135. If you like more done than medium, make jerky. Transfer the backstrap to a warm plate and loosely tent with foil while you finish the mushrooms.

Return the skillet to the stovetop over medium-high heat. Melt the butter into the meat juice and gently scrape the stuck on bits from the bottom of the pan.

Saute the mushrooms and shallots in butter, then add the wine and reduce.

Add the shallots and sauté them until soft. Once the shallots are soft and translucent, add the mushrooms to the pan. Fresh oyster mushrooms cook quickly, so stir them for a few minutes until they are soft. Pour in the red wine and reduce until the sauce has thickened, around five to 10 minutes total.

Spoon the mushrooms onto the serving plate, top with venison medallions, then top with a slice of brie. Soft brie will melt on its own from the residual heat in the venison. If you would like to speed the process, use a food-grade torch passed back and forth over the cheese a few times.

 

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