Name: Venison Tenderloin with Madeira Green Peppercorn Sauce
Cook time: 15 min
Total time: 50 min
Yield: Makes 2 servings
Ingredients: 1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes; 1/2 teaspoon coarsely ground black pepper; 1/2 teaspoon salt; 11/2 tablespoons vegetable or olive oil; 1/4 cup finely chopped shallot; 1/4 cup Madeira wine; 1/3 cup beef or veal demi-glace; 1 teaspoon drained green peppercorns in brine, coarsely chopped; 1 teaspoon unsalted butter; Special equipment: an instant-read thermometer; Garnish: parsnip crisps

Image may contain Food Supper Dinner and Meal

Venison Tenderloin with Madeira Green Peppercorn SauceAnna Williams

If venison isn't for you, beef tenderloin is a good alternative (see cooks' note, below). Because beef is not as dense and rich as venison, the portions are slightly larger (cooking times and temperatures will also be different).

Cooks' note:

· Beef tenderloin can be substituted for venison. Use 1 (3/4-lb) filet mignon (3 inches in diameter). Brown on all sides (including ends), about 5 minutes total, then roast until thermometer inserted into center registers 120°F, 18 to 20 minutes. Let stand, loosely covered with foil, 10 minutes (temperature will rise to 130°F for medium-rare). Pour off all but 1 tablespoon fat from skillet before making sauce.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.