Sauteed Venison Backstrap

• 1 pound Venison Tenderloin
• Flour For Dredging Meat
• 1/2 sticks Butter
• 2 cloves Shallots, Sliced
• 1 cup Dry White Wine
• 4 ounces, fluid Beef Stock
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Horseradish

1. Slice tenderloin into 3/4 inches and pound flat.
2. Dredge in flour and saute in hot butter.
3. Remove meat from the pan.
4. To the juices in the pan, add diced shallots and wine.
5. Reduce volume by half.
6. Add beef stock (bring to simmer), Dijon mustard, and horseradish.
7. Serve over venison slices.
8. The horseradish is the secret ingredient.
9. *You can use beef round steak or sirloin instead of venison.

tenderloin, flour, butter, shallots, white wine, fluid beef, dijon mustard, horseradish

Taken from tastykitchen.com/recipes/main-courses/sauteed-venison-backstrap/ (may not work)