Herb-Crusted Venison Fillets with Horseradish Sauce
Ingredients
loin (axis, South Texas antelope or elk)
2 T. extra-virgin olive oil
Kosher salt to taste
3 T. Dijon mustard
3 T. cracked black peppercorns
2 T. fresh rosemary, finely chopped
2 T. fresh thyme, finely chopped
Sauce:
¼ c. sour cream
¼ c. mayonnaise
¼ c. prepared horseradish
1 T. Dijon mustard
Methods/steps
Rub fillets with olive oil. Sprinkle with salt. Rub fillets with mustard. Season meat with a mixture of pepper, rosemary and thyme. Cover meat with plastic wrap and allow to sit at room temperature for 1 hour. Heat oven to 425° or prepare a medium-hot grill. Roast or grill venison fillets to rare or medium-rare. For rare, pull meat when internal temperature is 115°–120°, about 15–20 minutes total cooking time. For medium-rare, pull meat when internal temperature is 120°–125°, about 20–25 minutes total cooking time. Slice fillets across the grain into ¼-inch medallions and serve with the horseradish sauce.
Sauce: Mix sour cream, mayonnaise, horseradish and mustard. Chill until ready to serve.
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