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

30 minPorcje: 2Nutri-Score B€€
od @sarahsfarmhouse3 importyugotowano 0 razy
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Składniki

2 osoby
  • venison backstrap (sliced into medallions)Mięso400 g
  • green beans (trimmed)Warzywa i owoce250 g
  • canned beans (rinsed and drained)Spiżarnia240 g
  • olive oil (for the skillet, the marinade and the beans)Spiżarnia45 ml
  • Worcestershire sauceSpiżarnia15 ml
  • spicy brown mustardSpiżarnia15 g
  • saltPrzyprawy4 g
  • black pepper (ground)Przyprawy2 g
  • garlic powderPrzyprawy3 g
  • SPG seasoning (salt, pepper and garlic blend)Przyprawy4 g
  • water (for deglazing)Inne60 ml

na porcję

Wartości odżywcze

424kcal

Węglowodany
23 g
Białko
48 g
Tłuszcz
16 g
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Przybory

  • Patelnia
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Serve

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