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

[indaswamp]

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!

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.

The 2" thick back strap steaks sliced after a 10 minute rest...

Into a blazing hot skillet (20,000BTU burner) with clarified butter to sear cut ends (second sear)

The Plate:

So Good! Almost as tender as beef......we cook this sauce at least once a year, sometimes twice.

 

[tbern]

wow, that looks fantastic!!

 

[kilo charlie]

Great looking plate there!

 

[mr_whipple]

I gained 5 lbs just looking at the pics. Strong work!

 

[SmokinAl]

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

 

[DRKsmoking]

now that is a great plate of food , I can feel my belt moving to another hole for sure

David

 

[indaswamp]

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!

 

[indaswamp]

now that is a great plate of food , I can feel my belt moving to another hole for sure

David

Thank you DRK!

 

[indaswamp]

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.

 

[Brokenhandle]

Great job Keith, that looks delicious!

Ryan

 

[bauchjw]

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!!!

 

[dls1]

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.

 

[tx smoker]

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

 

[chopsaw]

Nice work Keith .

 

[indaswamp]

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!

 

[Steve H]

Wow Keith! I'm digging this meal!

 

[jcam222]

Keith your gourmet game is always strong but this one’s up there near the top! 5 star excellent work!

 

[gmc2003]

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

 

[BrianGSDTexoma]

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.

 

[GonnaSmoke]

That's perfect and right up my alley, Keith!!