This delicious dish is served with beets, brussels sprouts and acorn squash puree.
1 whole deer tenderloin 1 medium sized acorn squash 2 red beets 1 cup of Brussels sprouts 2 tbsp of butter 1 glass of Malbec wine ½ cup of heavy cream Salt Pepper
1. Cut the squash in half, add salt, pepper and olive oil and roast for 1 hour in at 380°F. 2. Boil the beets until tender. TIPBoiling beets with the skin on makes them very easy to peel afterward. 3. Cook the brussels sprouts, not more that 10 minutes in boiling water and after that place them in a container of cold water and ice to preserve the nice green color. 4. When the acorn squash is ready, remove the seeds and skin and puree adding seasoning, the cream and 1 spoon of butter. Put aside. 5. Pan sear the deer tenderloin ensuring all sides are nicely browned. The trick here is to make sure that the pan and oil are very hot in order to quickly brown the outside without overcooking the tenderloin. 6. Set the tenderloin aside and deglaze the pan with the Malbec wine. 7. Reduce the wine by 50% and add the butter and continue reducing until you have a creamy, thick consistency. 8. Cut the beets in cubes and toss with the olive oil. 9. In a pan sautée the brussels sprouts until they begin to get a dark brown color around the edges.
Slice the tenderloin to desired thickness and top with the red wine sauce. Serve atop beet slices sided with the squash puree and brussels sprouts.
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