This venison filet preparation is just wild enough that it may become your new favorite!
If you are like us, you may be wondering why someone would choose to put a coffee crust on a cut of red meat.
From what we understand, the match made in heaven is due to coffee containing high amounts of tannic acid, known more commonly as ‘tannins.’
If that sounds familiar, it should – tannins are commonly found in another, more popular red meat pairing – red wine.
Outside of having a more ‘acidic’ property that helps to bring out the fatty rich flavors of your filet, coffee also acts as a great tenderizer.
We think it’s worth giving a try!
Watch a short video featuring Chef Cuco preparing this venison filet dish.
Coffee-Crusted Venison Filet
Prep Time: 10-minutes | Cook Time: 35-minutes | Total Time: 45-minutes
For the venison
- 8-oz. Venison Filet
- 2 oz. Finely Ground Espresso
- 1 Tablespoon of Olive Oil
- Kosher Salt
For the spinach
- 8 oz. Spinach (Blanched)
- 2 Tablespoons of Olive Oil
- 6 Cloves of Garlic
For the polenta
- 1 Cup Polenta
- 3 Cups Chicken Broth
- 4 oz. Parmesan Cheese (Grated)
- 6 oz. Butter
- ¼ Cup Demi-Glace
Cooking your polenta
- Bring 3 cups of chicken broth to a boil in a medium-large saucepan
- Add 4 oz. of butter (one stick) to your chicken broth
- Slowly pour 1 cup of polenta into your broth mixture – stir consistently to avoid the polenta clumping together.
- Reduce your heat to a low simmer and continue to stir often until your polenta begins to thicken – approx. 5-minutes.
- Cover and allow to cook over low heat for 30-minutes – stirring occasionally.
- When your polenta has finished cooking – add the remaining 2 oz. (half-stick) of butter and your parmesan cheese – mix thoroughly.
- Remove from heat, cover, and allow to stand for 5-minutes to thicken before serving.
Cooking your venison
- Preheat your oven to 350 degrees
- Use kosher salt to prepare your raw venison filet
- Lightly coat your venison filet with finely ground espresso coffee
- Pre-heat a cast iron OR sauté pan over medium heat – adding a tablespoon of olive oil
- Sear your venison filet over medium heat – approx. one minute on each side
- Place your venison filet in the pre-heated oven and check after 10 minutes.
Check with a meat thermometer to determine if your venison filets are finished to your liking:
- Rare – AT LEAST 125 Internal Temperature
- Medium Rare – 135 Degrees
- Medium (Recommended) – 145 Degrees
- Medium Well – 150 Degrees
- Well – 160 Degrees
- Remove your venison filet from the oven and allow to rest for 3-5 minutes once your desired cooking temperature has been met.
Cooking your spinach
- Heat 2 tablespoons olive oil over medium heat in a sauté pan
- Add your garlic (diced, or minced are all OK)
- Allow the garlic to get a nice golden-brown color
- Add 8 oz. of blanched spinach – spread your spinach and allow oil and garlic to coat
- Add a pinch of salt to taste
- Add a base of polenta to your plate ensuring that it is smooth, creamy, and fully cooked!
- Take some of your spinach and create a bed of greens on top of your polenta.
- Plate your venison filets by placing them on the bed of spinach.
- Garnish with a small amount of demi-glace.
- Serve immediately and enjoy your amped up venison filet!
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