1 small venison tenderloin
Weber® Steak & Chop Seasoning to taste
2 portabella mushrooms
Weber® Roasted Garlic & Herb Seasoning to taste
2 shallots, rough chopped
Red wine (suggested: Cabernet Sauvignon or Merlot)
¼- ½ cup blue cheese
Fresh parsley, chopped for garnish
•Cut tenderloins into 1 ½ inch to 2 inch steaks. Season with Weber® Steak & Chop Seasoning to taste.
•With the underside of the mushrooms facing up, season the inside of the mushroom caps with Weber® Roasted Garlic & Herb Seasoning, then cook them underside-up in a frying pan with oil until they are your desired texture.
•Coat the steaks in flour and place in the same or a different hot pan with oil. Cook 2-3 minutes per side. Remove steaks from the pan.
•Add more oil to the pan and add shallots. Once shallots have started to caramelize, add red wine of your choice to deglaze the pan.
•Cook until the wine has reduced by about half, and then add blue cheese.
•Remove sauce and mushrooms from the heat and serve with steaks. Garnish with fresh parsley before serving.
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