Paggi House's Espresso-rubbed Venison Tenderloin

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 venison, loins (6 oz. each)
• 1/2 cup ground espresso
• 2 ounces olive oil
• 8 fresh figs, halved (texas sugar figs preferred)
• 3 ounces balsamic vinegar
• 1 cup veal demi-glace
• 1 tablespoon unsalted butter
• 1/2 lemon, juice of
• salt and pepper
• 2 cups parsnips, peeled and cut
• 1 large russet potato, baked, peeled and diced
• 1/2 teaspoon seeds from vanilla bean, scraped
• 4 ounces heavy cream
• 2 ounces unsalted butter
• salt and pepper
• olive oil
• 1 small minced shallot
• 2 bunches swiss chard (silverbeet)

Recipe

• 1 preheat oven to 400°f.
• 2 season the venison with salt and then dredge in the espresso.
• 3 heat olive oil in a saute pan over medium heat.
• 4 sear the venison on all sides, being careful not to scorch the espresso.
• 5 remove from the pan and roast in the oven for 6-7 minutes until rare.
• 6 let it rest before slicing.
• 7 while venison is cooking, clean out saute pan; add the figs and balsamic vinegar.
• 8 cook over medium heat until figs are tender.
• 9 add veal demi and reduce by 1/4.
• 10 stir in butter, lemon juice and season with salt and pepper.
• 11 for the parsnip puree: in a medium saucepan, combine parsnips, vanilla, cream and butter.
• 12 bring to simmer.
• 13 when parsnips are tender, drain and reserve the cream mixture.
• 14 press parsnips through potato ricer and add diced russet potatoes.
• 15 mix in cream mixture a little at a time until smooth and creamy.
• 16 keep warm and season with salt and pepper to taste.
• 17 for the wilted chard: in a large saucepan, heat olive oil over medium heat.
• 18 add shallots.
• 19 add the chard and toss in the pan.
• 20 add salt and pepper to taste.
• 21 drain in colander before serving.