Go Back
–+ servings
Venison medallions with mustard sauce – paleo recipe
Stav Kogan

Venison medallions with mustard sauce

Print Recipe Pin Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp avocado oil
  • 3 tbsp Dijon mustard
  • 1 tbsp clarified butter
  • 1 shallot, chopped
  • 1 cup (250 mL) beef or veal stock
  • ½ cup (125 mL) dry red wine
  • Take 1 tablespoon of the mustard and rub it on the flat sides of the medallions.
  • Allow the medallions to sear for 4–5 minutes on the first side, then using tongs flip over and cook another 4–5 minutes for medium rare.

Method
 

  1. Let meat come to room temperature first.
  2. Heat a large skillet over medium-high heat until very hot.
  3. Add in the oil, and when it gives off wisps of white smoke, add the medallions to the pan.
  4. Remove medallions, place on a plate and let rest.
  5. In the skillet you were just using, reduce heat to medium adding the clarified butter and shallots, stirring to release any of the browned bits in the pan.
  6. Add the stock, wine, and remaining mustard, and whisk all to create sauce.
  7. Pour sauce over the medallions and serve.

Tried this recipe?

Let us know how it was!