Venison Tenderloin with Madeira Green Peppercorn Sauce

• 1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon salt
• 11/2 tablespoons vegetable or olive oil
• 1/4 cup finely chopped shallot
• 1/4 cup Madeira wine
• 1/3 cup beef or veal demi-glace
• 1 teaspoon drained green peppercorns in brine, coarsely chopped
• 1 teaspoon unsalted butter
• Special equipment: an instant-read thermometer
• Garnish: parsnip crisps

1. Put oven rack in middle position and preheat oven to 425F.
2. Pat venison dry and sprinkle with black pepper and 1/4 teaspoon salt.
3. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.
4. Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115F, 4 to 5 minutes.
5. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125F for medium-rare).
6. While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes.
7. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute.
8. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute.
9. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.
10. Cut venison into 1/2-inch-thick slices and serve with sauce.

tenderloin, ground black pepper, salt, vegetable, shallot, madeira wine, beef, unsalted butter, thermometer

Taken from www.epicurious.com/recipes/food/views/venison-tenderloin-with-madeira-green-peppercorn-sauce-109028 (may not work)