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Venison Backstrap Medallions with Green Beans
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Venison Backstrap Medallions with Green Beans

30 minPara 2Nutri-Score B€€
de @sarahsfarmhouse3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • venison backstrap (sliced into medallions)Carne400 g
  • green beans (trimmed)Frutas y verduras250 g
  • canned beans (rinsed and drained)Despensa240 g
  • olive oil (for the skillet, the marinade and the beans)Despensa45 ml
  • Worcestershire sauceDespensa15 ml
  • spicy brown mustardDespensa15 g
  • saltEspecias4 g
  • black pepper (ground)Especias2 g
  • garlic powderEspecias3 g
  • SPG seasoning (salt, pepper and garlic blend)Especias4 g
  • water (for deglazing)Otro60 ml

por ración

Nutrición

424kcal

Carbohidratos
23 g
Proteínas
48 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Pinzas de cocina

paso a paso

Preparación

  1. Season the venison

    • Coat the venison medallions with olive oil, salt, pepper, garlic powder, Worcestershire sauce and spicy brown mustard.
    • Let them sit while the skillet heats.
    Paso 1

  2. Sear the venison

    • Oil the skillet over medium-high heat.
    • Add the venison medallions and sear for 3 to 4 minutes.
    • Turn them and cook for another 3 to 4 minutes.
    • Remove and set aside.
    Paso 2

  3. Cook the green beans

    • Add the green beans to the same skillet and cook until tender-crisp, moving them to the side of the pan.
    Paso 3

  4. Deglaze and warm the beans

    • Deglaze the pan with water and add olive oil.
    • Stir in the rinsed beans and season with SPG.
    • Warm on one side, then stir and brown the opposite side.
    Paso 4

  5. Serve

    • Plate the venison with the green beans and beans, and enjoy.
    Paso 5
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