Venison backstrap medallions with red wine pan sauce

Amounts in the steps are for the original 3 servings. Use the ingredient list for your amounts.

1. Pat the backstrap dry and cut it into 1-inch-thick medallions. Press each one lightly with your palm so they cook evenly, then season all over with the salt and pepper.

2. Heat the oil in a large cast-iron or heavy skillet over medium-high heat until it shimmers, about 2 minutes.

   Start 2 min timer

3. Sear the medallions 2 to 3 minutes per side, until deeply browned and 130°F inside for medium-rare. Move them to a plate and cover loosely with foil.

   Start 5 min timer

4. Turn the heat to medium. Add half the butter, the shallot, garlic and thyme and cook, stirring, for 1 minute until the shallot softens.

   Start 1 min timer

5. Pour in the wine and scrape up the browned bits. Simmer until reduced by about half, 2 minutes, then stir in the broth and mustard and simmer until glossy and reduced to about ⅓ cup, 3 to 4 minutes.

   Start 6 min timer

6. Take the pan off the heat, discard the thyme and swirl in the remaining butter and any juices from the resting plate. Taste for salt, spoon the sauce over the medallions and serve right away.