Sous Vide Double Seared Venison Back Strap with Amaretto Cream Sauce, Pasta, and Caesar Salad with Garlic Bread

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indaswamp

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Apr 27, 2017
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South Louisiana-Yes, it is HOT
This one is RICH! With Carbs everywhere!!!! Therefore, we don't cook this one often, but the savory/sweet decadent flavor is off the charts!
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The Cook:
Seasoned the back strap pieces then seared them on ALL sides for pasteurization of the meat surface which is a necessary step if you will be sous vide cooking below 131*F. These were done @ 128*F for 2 hours. About 45 minutes out from them being done, Started the sauce in the same pan... caramelized 1 small diced onion in a little olive oil. Then deglazed with 1.5 cups Amaretto. Reduce 3/4 by volume to thicken. Add 1qt. Cream and lower heat to simmer until sauce is ULTRA thick. Finish the sauce with 1 stick of butter. Season with salt and cracked Black pepper.
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The 2" thick back strap steaks sliced after a 10 minute rest...
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Into a blazing hot skillet (20,000BTU burner) with clarified butter to sear cut ends (second sear)
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The Plate:
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So Good! Almost as tender as beef......we cook this sauce at least once a year, sometimes twice.
 
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That is one killer looking meal there Keith!
I have never had backstrap, but it is on my bucket list.
And if I do score some I will use your recipe, Bookmarked!!
Nice work!
Al
 
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wow, that looks fantastic!!
Thanks tbern!

Great looking plate there!
Thanks Charlie!

I gained 5 lbs just looking at the pics. Strong work!
LOL! Thanks you mr_whipple!

That is one killer looking meal there Keith!
I have never had backstrap, but it is on my bucket list.
And if I do score some I will use your recipe, Bookmarked!!
Nice work!
Al
Thanks Al! Thank Amaretto Cream sauce is awesome on beef too!
 
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Tip: For a richer flavored sauce, you can add in the liquid left in the sous vide bags to the sauce, but you will need to add a thickener like corn starch to the sauce. Do this before the finish with butter.
 
Wow! Book marked for the sauce alone! That looks incredible, a 5 star meal! It’s been so long since I had blackstrap, you definitely have me craving. Points for sure, beautiful, decadent meal!!!
 
Damn, that's beautiful, Keith. There's nothing wrong with a little decadence, but only once or twice a year is not nearly enough. You can do better than that.

I make a savory Amaretto cream sauce similar to yours, but I add a little garlic confit and Dijon. No back straps available where I am but I last used it about a month ago with pork chops. Perfect combo.
 
Holy cow Keith!! That is nothing short of amazing. Honestly, a simply gorgeous meal and I can only guess, knowing your ability to develop flavors, that this was off the charts. I am in awe sir.

Robert
 
Great job Keith, that looks delicious!

Ryan

Wow! Book marked for the sauce alone! That looks incredible, a 5 star meal! It’s been so long since I had blackstrap, you definitely have me craving. Points for sure, beautiful, decadent meal!!!

Damn, that's beautiful, Keith. There's nothing wrong with a little decadence, but only once or twice a year is not nearly enough. You can do better than that.

I make a savory Amaretto cream sauce similar to yours, but I add a little garlic confit and Dijon. No back straps available where I am but I last used it about a month ago with pork chops. Perfect combo.

Holy cow Keith!! That is nothing short of amazing. Honestly, a simply gorgeous meal and I can only guess, knowing your ability to develop flavors, that this was off the charts. I am in awe sir.

Robert

Nice work Keith .
Thanks Guys!
 
Keith your gourmet game is always strong but this one’s up there near the top! 5 star excellent work!
 
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Wonderful looking meal Keith, I'm not a big fan of venison, but will be looking to include that sauce on a future beef cook.

Point for sure
Chris
 
Wow Kieth! Fantastic meal. I got a call yesterday the old man on the river was given venison and wants me to cook it for him. I think I will drag everything needed to do it down on the river today and just do it there.
 
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