Name: Venison Tenderloin with Madeira Green Peppercorn Sauce
Cook time: 15 min
Total time: 50 min
Yield: Makes 2 servings
Ingredients: 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

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Venison Tenderloin with Madeira Green Peppercorn SauceAnna Williams

If venison isn't for you, beef tenderloin is a good alternative (see cooks' note, below). Because beef is not as dense and rich as venison, the portions are slightly larger (cooking times and temperatures will also be different).

Cooks' note:

· Beef tenderloin can be substituted for venison. Use 1 (3/4-lb) filet mignon (3 inches in diameter). Brown on all sides (including ends), about 5 minutes total, then roast until thermometer inserted into center registers 120°F, 18 to 20 minutes. Let stand, loosely covered with foil, 10 minutes (temperature will rise to 130°F for medium-rare). Pour off all but 1 tablespoon fat from skillet before making sauce.

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