Filetto Di Cervo Con Mirtilli E Vino Passito Recipe

Inspired by Osteria 177

Time30m

Serves2

Seared Venison Tenderloin, shallots, fresh Blueberries, mint and sweet Passito wine reduction sauce.

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Ingredients

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1
Prepare the Ingredients
Finely chop the shallots and mint. Rinse the blueberries and set aside.
2
Sear the Venison
Heat olive oil in a skillet over medium-high heat. Season the venison tenderloins with salt and black pepper. Sear each side for about 3-4 minutes until browned and medium-rare. Remove from skillet and let rest.
3
Make the Sauce
In the same skillet, add chopped shallots and sauté until translucent. Pour in the Passito wine and let it reduce by half. Add fresh blueberries and cook for another 3-4 minutes until the blueberries soften and the sauce thickens.
4
Finish the Dish
Slice the rested venison tenderloin and plate it. Spoon the blueberry and wine reduction sauce over the top. Garnish with fresh mint.