Updated: Sep 21, 2021
If you're a fan of cream sauces paired with steaks, then your going to love this recipe. The brandy, mushrooms and artichokes put this dish on a whole different level. If you want to get super fancy you can drizzle the dish with a little truffle infused olive oil and Parmesan cheese at the end for a fine dining style meal. I prefer this served with pasta, but potatoes or rice work great as well.
2 1/2 tablespoons olive oil
four 6 ounce venison steaks
1/2 cup red onion finely chopped
2 garlic cloves finely chopped
2 cups sliced hearty mushrooms (cremini and oyster mushrooms work great)
1 cups cooked artichoke hearts cut in half
1/2 cup brandy
1/2 cup heavy cream
1 cups veal, venison or light chicken stock (low sodium if canned)
1 tablespoon dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves
1 tablespoon fresh basil chopped
salt and pepper
Heat a large skillet over medium high heat and add the olive oil. Season the steaks with salt and pepper. Once the pan is hot, sear the steaks on both sides and cook until medium rare. Transfer the steaks to a plate for resting and cover loosely with foil.
Lower the heat to medium. Add the red onion and garlic. Cook for about 30 seconds while stirring. Add the mushrooms, season with salt and pepper. Cook the mushrooms until tender, about 2 minutes.
Remove the pan from the heat and add the brandy. Carefully light the brandy with a long match. When the flame dies, add the stock and bring to a simmer. Cook until the the stock has reduced by half its volume.