Easy to make, tender, marinated venison steak seared in a hot cast iron skillet or grilled, then smothered in the most creamy, dreamy mushroom wine cream sauce.
Mix together the dijon mustard, garlic, soy sauce, Worcestershire and pepper.
Using paper towels, thoroughly pat the venison steaks dry to remove blood. Spread all sides of the venison steaks with marinade. Lay the steaks on a plate and cover with plastic wrap. Let sit at room temperature for 1 hour (or refrigerate overnight).
Lightly pat the steaks dry again with paper towel to remove any excess marinade.
Heat a cast iron skillet over medium-high heat with 1 tablespoon of oil. Once hot, cook the steaks about 4-6 minutes on the first side, then flip and cook another 4-6 minutes, or until the internal temperature reaches about 130-135 degrees F for medium-rare (if the steaks are getting too charred, reduce heat to medium).
Note: The total time will vary depending on the thickness of the steaks. If the steaks are thicker than 1 inch, I like to use tongs to stand the steaks on their sides to sear each side about 1-2 minutes. Keep in mind that the internal temperature of the steaks will continue to rise about 5 degrees after removed from the skillet.
Once done, transfer the steaks to a clean plate. Loosely tent with tinfoil and let rest while you make the mushroom cream sauce.
Mushroom cream sauce
Using the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and cook just until they turn brown, about 2-3 minutes.
Melt the remaining 2 tablespoons of butter in the same skillet over medium-high heat. Mix in the garlic and flour; cook for 1 minute.
Pour in the white wine and whisk to combine. Let cook for for 1 minute, then pour in the chicken broth and heavy whipping cream. Add the dijon mustard, Worcestershire, salt and pepper. Whisk to combine. Reduce heat to medium and simmer for about 5 minutes, whisking frequently, until thickened to a gravy consistency.
Serve the mushroom cream sauce over the steaks and enjoy!
Notes
Grilling:
Preheat the grill to medium-high heat.
Place the steaks on the hot grill and cook for 4-6 minutes, then flip and continue to cook another 4-6 minutes, depending on the thickness of the steaks.
The steak is done when a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise about 5 degrees after removed from the heat. Transfer the steaks to a plate and let rest while you make the mushroom cream sauce.
What can I use if I don't have a cast iron skillet?
Cast iron skillets conduct heat evenly and allow you to get a nice sear on your steak. If you don't have a cast iron skillet, I recommend using a stainless steel skillet. Last resort, you can use a non-stick skillet, but you won't be able to get as nice of a sear on the steak.If you don't own a cast iron skillet, I highly recommend purchasing one! Lodge sells very reasonably priced cast iron skillets on Amazon. Here is a link to the one I own.The best internal temperature:I highly recommend using an instant read meat thermometer when cooking steak to ensure you don't overcook or undercook it. For venison, here are the temperatures for degree of doneness:
Rare: 125 degrees F.
Medium-rare: 130-135 degrees F.
Medium: 135-140 degrees F.
Medium-well: 140-145 degrees F.
Well: 145-150 degrees F.
I like to cook venison steak to around 130-135 degrees F. It's still pink and juicy in the center, but not raw, and browned around the edges.Can I leave out the mushrooms? Yes! If you don't like mushrooms, you can simply leave them out! The sauce is still amazing without them! The sauce is actually based off