RECIPE: Seared Loin Filet with Charred Scallion Miso Cream Sauce
It’s a dish worthy enough for date night but also great for those busy days when you want something delicious but don't have much time to cook. A luscious sauce with deep savory notes from the miso and subtle smoky tones from the charred scallions is the perfect foil for tender and juicy Venison Loin Filets. Don’t be afraid to get some real char on the scallions, as it adds a ton of flavor.
Mark Cockcroft
Ingredients
- 2 packs Maui Nui venison loin fillets
- 1 bunch of scallions (6-8 total), cleaned and ends trimmed
- Fine sea salt & freshly ground pepper
- 1 1/2 tbsp neutral oil (avocado or grape seed), divided
- 1 tbsp unsalted butter
- 2 tsp freshly grated ginger
- 1 garlic clove, minced
- ¼ cup sake, dry vermouth, or dry sherry
- ½ cup Maui Nui venison broth, or low sodium beef or chicken broth
- ¾ cup heavy cream
- 1 tbsp white miso paste
- Soy sauce as needed
DIRECTIONS
Preheat the broiler and set the rack about 4 inches from the heating element.
Pat the scallions dry and then rub with ½ Tbsp oil and place on a baking sheet making sure not to overlap too much.
Place the sheet in the oven and cook, occasionally turning, until charred in spots. Remove from the oven, and when cool, chop the scallions, then set aside.
Prepare loin files by trimming any silver skin and cutting them into even pieces if necessary—Pat dry and season with salt.
Place a medium pan over medium-high heat and add the remaining Tbsp of oil.
Add the venison and cook undisturbed for about 2-3 minutes to develop a nice crust. Then toss and cook on all sides for another few minutes- for a total cooking time of 6-8 minutes. Cook until internal temperature reaches medium rare- medium doneness- removing from the pan around 130°-135°. Place the filets in a bowl and set them aside.
Turn the heat down to low and add the butter. Once melted, add the ginger and garlic, and saute for a minute or so.
Next, add the chopped scallions and sake, and cook for a few minutes until reduced by half.
Then add the broth, cream, miso, and any accumulated meat juices. Turn the heat up to high and stir to incorporate the miso.
Add a few generous pinches of freshly ground black pepper and let the sauce bubble away until it has reduced a bit and coats the back of a spoon.
Turn the heat off and check for seasoning, adding a few splashes of soy sauce if necessary. Pour the sauce into shallow bowls or plates, slice the meat and arrange it nicely on top of the sauce. Enjoy!