Venison Tenderloin Eggs Benedict with a Tarragon Béarnaise Sauce

From Forest to Food
Courtesy of Lindsey - A 12 Gauge Girl

Venison Tenderloin Eggs Benedict with a Tarragon Béarnaise Sauce

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes


2 deer steaks (your choice of cut, but I used tenderloin!)
4 eggs
4 slices of sourdough bread
1 beefsteak tomato

For Tarragon Béarnaise Sauce
2 sticks (or 1 cup) butter, melted and still warm
3 egg yolks
1 tablespoon white wine vinegar
1 minced shallot
1 tablespoon minced fresh tarragon
salt and pepper to taste


For the deer steaks
Preheat a large skillet to medium-high heat.
Season the deer steak with salt and pepper.
Place the steak in the preheated pan. Cook the steak to medium-rare. The time will depend on the thickness of the steak. For these steaks, which were between an inch and two inches thick, I cooked each side for four minutes.
Remove the steak from the heat and light tent in tin foil, allowing the steak to properly rest.

For the Tarragon Béarnaise
Melt the two sticks of butter and let cool slightly. You don't want the butter bubbling hot, but you want it to still be warm.
Place the egg yolks in a blender and pulse a few times to break them up.
With the blender running, add the white wine vinegar and mix for a few seconds.
With the blender running, slowly stream in the warm butter. Once all the butter is added, continue to blend for a minute.
Add the fresh tarragon, and salt and pepper. Blend for another minute. Keep the sauce warm with the lid on the blender.

For poached eggs
In a large pot, bring to a light boil about three cups of water.
Once the pot is gently boiling, use a large spoon to create a whirlpool in the water. With the water spinning, drop the cracked eggs, one at a time, into the pot.
Allow the eggs to cook for two to two and half minutes. Remove using a slotted spoon

For the Benedict
Brush the sour dough bread slices lightly with olive oil and toast on a griddle until golden brown.
Place a tomato slice on the toasted bread.
Pile on a few slices of deer steak.
Gently rest the poached egg to the stack.
Cover generously with tarragon béarnaise sauce.

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