Filetto Di Cervo Ai Frutti Di Bosco E Porto / Venison Tenderloins Recipe
Recipe information
Make Filetto Di Cervo Ai Frutti Di Bosco E Porto / Venison Tenderloins in just 30m. Seared venison fillet (Australian 9 oz.) with mixed fresh wild berries and port wine reduction sauce
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Venison
Season the venison tenderloin with salt, black pepper, and fresh rosemary. Rub the seasoning into the meat for better flavor.
2. Sear the Venison
In a skillet, heat olive oil over medium-high heat. Add the venison tenderloin and sear for about 3-4 minutes on each side, or until a nice crust forms and the desired doneness is reached (medium-rare is recommended). Remove from skillet and let rest.
3. Make the Port Reduction
In the same skillet, add the port wine and bring to a simmer. Scrape up any browned bits from the bottom of the pan. Allow the port to reduce by half, which should take about 5-7 minutes.
4. Add the Berries
Add the mixed wild berries to the reduced port wine. Cook for another 2-3 minutes until the berries are warmed through and slightly softened.
5. Finish the Sauce
Stir in the butter to the berry and port mixture to add richness and shine. Mix well and adjust seasoning with salt and pepper if needed.
6. Serve
Slice the rested venison tenderloin and plate it. Spoon the berry and port reduction sauce over the top. Enjoy!
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