Antelope in Brie Cream Sauce
Show #112
Measure |
Ingredients |
Prepare |
| 1 pound | Antelope steak medallions | |
| Salt and pepper | To taste | |
| 2 tablespoons | Butter | Clarified |
| 2 tablespoons | Roasted garlic | Mashed |
| 2 tablespoons | Shallot | Chopped |
| ¼ cup | Tomate | Skinned, seeded & chopped |
| ¼ cup | Sherry | |
| ½ tsp | Fresh thyme | Chopped |
| 1 tsp | Fresh parsley | Chopped |
| ½ cup | Heavy Cream | |
| 2.5 ounces | Brie cheese | Skinned & grated |
| 4 | Buttermilk biscuits | |
Cut antelope steaks into 1/2 in. thick medallions. Salt and pepper the steaks to taste. Sauté medallions in clarified butter for two to three minutes on each side or until desired doneness, hold in a warm oven. In the same pan melt 1 tablespoon butter, add shallots, chopped tomato and sauté two minutes. Deglaze with sherry. Add heavy cream, thyme, parsley and roasted garlic, bring to a simmer. Add the brie, season to taste with salt and pepper. Place steaks on the buttermilk biscuits and top with the sauce. SERVES 4
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