Friday, January 24 2020


New Zealand Venison Tenderloin

Update: January, 17/2016 - 02:21

with chef Patrick Morris from Sheraton Ha Noi Hotel

When it's getting colder, sit back, relax and warm up yourself with a new creation from chef Morris of Hemispheres Steak & Seafood Grill restaurant.

Ingredients: serves 2

For mushroom:

  • 20g oyster mushroom
  • 20g Swiss brown mushroom
  • 20g Shimeji mushroom
  • 20g Shiritaki mushroom
  • 360g Venison tenderloin
  • 100g asparagus
  • 100g baby carrot
  • 50g shallot

For sauce:

  • 1kg beef bone
  • 200g carrot
  • 200g onion
  • 200g celery
  • 2 pcs bay leaf
  • 5g pepper corn
  • 2g thyme
  • 2g rosemary
  • 1 bottle red wine
  • 100g tomato paste
  • 20g truffle mushroom


For cooking sauce

  • Chop carrot, onion and celery into small pieces.
  • Roast beef bone until brown. Then brush the bone with tomato paste. Put bones into the oven and bake for 5 - 10 mins at 180oC.
  • Add vegetable and bone in a pot, fill with water. Add in bay leaf, pepper corn, thyme and rosemary.
  • Bring to boil and then turn down the heat to shimmer for 4 - 6 hours.
  • Take beef bone and vegetable out and strain until having a fine strainer.
  • In a new pot, add in red wine and cook until the wine reduces half portion. Add beef stark and let shimmer until the sauce insistently.
  • In a pan, add shallot inside and cover with olive oil then cook slowly under 120oC for 1 hour.
  • Sautee mushroom in a pan with butter.
  • Peal baby carrot, half cook with boiled water. Put carrot, salt, pepper and olive oil in a pan, cook for 10 mins.
  • Trim asparagus and boil in 2 mins.

For meat:

  • Trim all the silver skin in venison and cut into 2 pieces of 180g. Season the meat with taste. Place in a hot pan with olive oil and cook until medium rare.
  • In a plate, put the venison tenderloin together with mushroom, asparagus, carrot, then cover with a nice firm sauce.

You can sample the dish at floor 2, Sheraton Ha Noi Hotel, K5 Nghi Tam St, 11 Xuan Dieu Road, Tay Ho Dist, Ha Noi. Tel: 3719 9000/ 0903 420 955.

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