From the demo: Holiday with MENU
Recipes courtesy of Chef Aldo Martinelli
Serves 4
Ingredients:
Venison tenderloin
1 tsp Fine Sea Salt
½ tsp Cracked Black Pepper
6 tbsp Olive Oil
½ cup Pistachio Toasted & Grounded
½ cup Bread Crumbs Unseasoned
1/3 cup Dijon Mustard
1 oz Unsalted Butter
¼ cup White Onions finely diced
1-1/2 oz Dark Chocolate
1 cup Fresh Blueberry
1 cup Red Wine
FOR THE MEAT
Season the Venison with salt & pepper, place a skillet over medium-high heat. Add 2 Tbsp of Olive oil in the pan, once is hot sear the venison on both sides for 1 minute then set aside to cool.
In a bowl combine the pistachios, the bread crumbs and the remaining oil. Toss Well. Once the tenderloin is cool enough to handle rub the meat with the mustard, dredge each tenderloin in to the bread crumb mixture to evenly coat. Set the oven to 400º F place the meat in a skillet and roast in the oven for 5 min.
FOR THE SAUCE
In a pan over low/medium heat melt butter & oil, sweat the onions for couple of minutes. Add the Red Wine and reduce by half, reduce the heat to low and add the chocolate and blueberry.
When the Chocolate is melted the sauce is ready, serve the meat with little sauce around the plate.
Purchase items in BOLD in-store at Surfas or online at Culinary District!