Paggi House'S Espresso-Rubbed Venison Tenderloin - cooking recipe

Ingredients

Espresso-Rubbed Venison
4 venison, loins (6 oz. each)
1/2 cup ground espresso
2 ounces olive oil
8 fresh figs, halved (Texas sugar figs preferred)
3 ounces balsamic vinegar
1 cup veal demi-glace
1 tablespoon unsalted butter
1/2 lemon, juice of
salt and pepper
Parsnip Puree
2 cups parsnips, peeled and cut
1 large russet potato, baked, peeled and diced
1/2 teaspoon seeds from vanilla bean, scraped
4 ounces heavy cream
2 ounces unsalted butter
salt and pepper
Wilted Chard
olive oil
1 small minced shallot
2 bunches swiss chard (silverbeet)

Preparation

Preheat oven to 400\u00b0F.
Season the venison with salt and then dredge in the espresso.
Heat olive oil in a saute pan over medium heat.
Sear the venison on all sides, being careful not to scorch the espresso.
Remove from the pan and roast in the oven for 6-7 minutes until rare.
Let it rest before slicing.
While venison is cooking, clean out saute pan; add the figs and balsamic vinegar.
Cook over medium heat until figs are tender.
Add veal demi and reduce by 1/4.
Stir in butter, lemon juice and season with salt and pepper.
For the parsnip puree: In a medium saucepan, combine parsnips, vanilla, cream and butter.
Bring to simmer.
When parsnips are tender, drain and reserve the cream mixture.
Press parsnips through potato ricer and add diced russet potatoes.
Mix in cream mixture a little at a time until smooth and creamy.
Keep warm and season with salt and pepper to taste.
For the wilted chard: In a large saucepan, heat olive oil over medium heat.
Add shallots.
Add the chard and toss in the pan.
Add salt and pepper to taste.
Drain in colander before serving.