Venison Steak Diane

1/2 pound piece of venison backstrap
2 tablespoons unsalted butter
1 shallot, minced
3 garlic cloves, minced
1/2 cup brandy
1/2 cup beef stock
2 tablespoons Worcestershire sauce
1 tablespoon mustard
1 tablespoon tomato paste
1/4 cup heavy cream

Pan sear backstrap in butter till medium rare
Pull off backstrap and tent with foil
Sauté shallot and garlic in same skillet
Deglaze pan with brandy
Add in Worcestershire, mustard and tomato paste.
Cook down till it thickens a little just a minute or so.
Then add in heavy cream.

Slice backstrap and sever with sauce and bread.

I had never had steak Diane and I'll be making this often!

That looks and sounds delicious. Thanks for the recipe.

I believe I will be trying this soon. Thanks for posting

It might be a little fancy for me..........BUT looks dang GOOD!!!!!

Gonna try this with some sirloin tip this weekend. Thanks for the recipe!

Looks great.

Ended up trying your recipe with petite sirloin and it turned out great...thanks for the recipe!

Thought I'd add a postscript. If you have any leftover Steak/Venison Diane, chop meat up into small chunks, add chopped meat and Diane sauce to split baked potato. Man, it is GREAT! BTW, not my idea but my wife's!

When do you add in the beef stock? Sorry for the dumb question as I am new to making fancy recipes. But this looks to good to pass up.

I added it when I added the Worcestershire, mustard and tomato paste and it turned out great! Oh, a word of caution though, add the heavy cream slowly otherwise it will curdle a bit (doesn't hurt the taste, just doesn't look as nice).

Yes add it with mustard and tomato paste. Also should have mentioned that about waiting for the pan to cool a little before adding the heavy cream. Thanks rarjar.