Filet Of Venison With Mustard Creme Sauce
2 T. butter
1 tsp. worchestershire sauce
8 oz. venison tenderloins pepper
2 T. Dijon mustard
1/4 c. brandy
1/2 c. whipping cream
Melt butter in pan, add steaks and cook about 4 min. per side for rare. Add mustard and worchestershire to skillet. Season with pepper. Stir.
Remove pan from heat and take steaks out. Add brandy to skillet and ignite. When flames subside, return skillet to heat, adding steaks back to the pan. Add cream and boil to thicken consistency, about 2 min. Remove steaks and serve on plate, topping with some of the sauce.