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PREP: 60 Minutes COOK: 20 Minutes

Serves 2-3

Difficulty: Intermediate
If there ever was a dish that was easy to pull off but would have everyone swooning, this is it! Venison tenderloin that is seared to perfection and smothered in a rich, creamy black truffle-infused sauce with porcini mushrooms for the ultimate comfort dish. For even more truffle flavor, add some truffle shavings or sprinkle truffle salt in the sauce. 
  • 1 package of Maui Nui venison tenderloin
  • ½ cup Maui Nui bone broth (can sub with beef bone broth)
  • 2 garlic cloves, finely minced
  • 1 shallot, finely minced
  • 1 oz dried porcini mushrooms or ½ lb fresh mushrooms, sliced (can sub with other preferred mushrooms)
  • 1 tsp anchovy paste
  • ¼ cup heavy cream
  • ¼ cup parmesan cheese
  • 4 Tbsp grass-fed butter
  • 1 ½ tbsp black truffle-infused oil
  • Olive oil
  • Black truffle shavings or truffle salt (optional)
  • Salt and pepper to taste
  • Fried sage leaves for garnish (optional)
Step 1:

Start by preparing your venison tenderloin pieces. Trim away any silver skin. Rinse and pat dry completely dry. Liberally season with salt on all sides and set on a wire rack with a plate underneath to catch any drippings. Place in fridge uncovered for at least 1 hour.

Step 2:

Begin re-hydrating porcini mushrooms according to package instructions. Squeeze any excess water and lay it on a plate lined with a paper towel. Set aside.

Note* If using fresh mushrooms skip this step.

Step 3:

Heat a large cast-iron pan on medium/high heat. Once the pan is hot, drizzle with olive oil and place tenderloins in the pan.

Step 4:

Allow tenderloins to build an even seared crust on all sides, about 3-4 minutes- depending on thickness. Reduce heat to medium-low. Add 2 tbsp butter to the pan and baste for about 1 minute—transfer to cutting board and let rest.

Step 5:

Heat a small pan on medium-low heat. Add 1 Tbsp butter to the pan. Then add in shallots. Cook for about 1-2 minutes, continuously moving around the pan, so shallots don’t burn.

Step 6:

Next, add minced garlic and porcini mushrooms, continuously stirring. Let cook for about 1 minute. Be careful to not let the garlic burn. If needed, add more butter. 

Note* If using fresh mushrooms, cook until mushrooms have a nice golden color.

Step 7:

Mix in anchovy paste until fully incorporated.

Step 8:

Pour in bone broth. Then set heat to medium heat and bring to a gentle simmer.

Step 9:

Add cream and 1 tbsp butter. Allow the sauce to cook until slightly thickened, about 2-3 minutes. 

Note* if using truffle shavings, add them in this step.

Step 10:

Turn off the heat and slowly whisk in parmesan cheese and truffle oil. Season with fresh ground pepper and salt (or truffle salt) to taste.

Step 11:

Pour sauce over sliced tenderloins. Serve immediately! Enjoy with your choice of starch and veggies!

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