Venison Tenderloin With Madeira Green Peppercorn Sauce

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
688
FAT
111%
CHOL
169%
SOD
48%

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Ingredients for 2 servings

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

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