Venison Sirloin Medallion Au Poivre

INSTRUCTIONS: Cut a boneless loin (“backstrap”) from a nice Whitetail or other deer into 3/4” thick medallions, rub lightly with Chef Myron’s Eurasian Fusion (AKA Myron’s Magic 20 GA) and allow to sit for about 15 min. Sprinkle liberally with fresh coarsely cracked black peppercorn and lightly pat them into the surface of the meat. In an iron skillet, heat 1 Tbs of butter until it starts browning (or good oil; I like grape seed for this) to smoking hot. Pan sear for a minute or so per side to achieve a good brown caramelized “fond” to form keeping internal temp to a medium rare 130F. Remove from pan. Allow pan to cool a bit and add 2-4 Tbs more of Fusion (20 GA) Sauce. Bring to a quick boil for a minute or less until it gets syrupy Quickly add an oz or so of hard butter, off heat and stir until butter is just melted and the sauce has a silken sheen. Add culets back in to coat with the sauce on both sides and slowly warm to desired degree of doneness. Garnish with parsley chiffonade or other garnish of choice.