Venison Tournedos

• 1 tablespoon green peppercorns
• 1 teaspoon white peppercorns
• 1/2 teaspoon black peppercorns
• 1 pound venison fillet, cut into 4 steaks
• 6 tablespoons clarified butter
• 3 cups game stock
• 2 tablespoons Madeira
• 2 tablespoons creme fraiche
• 2 tablespoons red currant jelly

1. With a mortar and pestle, crush green, white and black peppercorns together.
2. Sprinkle mixture over steaks.
3. In a heavy skillet, heat butter until bubbling, but before sizzling, and fry the steaks on all sides, 2 to 3 minutes per side for medium-rare.
4. Pick up steaks with fork and sear the sides.
5. Remove the fillets to a warm serving plate and put in 150-degree oven while making sauce.
6. Meanwhile, boil game stock until it is reduced to 1 cup.
7. Pour off butter from skillet.
8. Deglaze skillet by removing from heat, pouring in the Madeira, returning skillet to heat and, for about 2 minutes, scraping fond from skillet's sides and bottom.
9. Lower heat and add game stock, creme fraiche and red currant jelly.
10. Stir and simmer 2 minutes.
11. Place venison steaks on serving platter and spoon sauce around.

green peppercorns, white peppercorns, black peppercorns, fillet, butter, game stock, madeira, creme fraiche, red currant

Taken from cooking.nytimes.com/recipes/105 (may not work)