Caribou Tenderloin Steak with Chanterelle Mushrooms and Cream



  • 4 Caribou tenderloin steaks (5 to 6 ounces each, about 3/4 inch thick)
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 2/3 cup rich beef stock
  • 1/2 cup dry white French vermouth
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh tarragon leaves
1 cup cooked chanterelles
  • 1 cup cooked chanterelles: 3/8 pound chanterelles
  • freshly ground black pepper
  • 2 tablespoons butter
  • 1 small minced shallot
  • 1/4 teaspoon salt
  • 1/2 teaspoon chopped fresh tarragon


  1. Cook the mushrooms: Carefully remove any dirt from the chanterelles with a soft-bristled brush. Melt butter in a 12 inch skillet over low heat. Add the mushrooms, salt, and a few grindings of black pepper. Toss to coat the mushrooms with the butter and cover the pan. Cook slowly, stirring occasionally, until the mushrooms are tender but have a slightly firmness, about 15 minutes. Stir in shallot and tarragon. Cook, covered, 5 more minutes. The mushrooms should be lightly browned with no juice remaining in the pan. Pat the caribou steaks with paper towels. Heat the oil in a large nonstick skillet over medium high heat, add the steaks and cook 2 minutes on each side for medium rare. Transfer to a plate; cover and keep warm.
  2. Pour off fat in the skillet and return to the pan to medium high heat. Add the butter, and after it has melted, stir in the chanterelles. When the mushrooms are hot, pour in the stock and vermouth. Cook at a brisk boil, stirring occasionally, until the liquid has reduced by half and is syrupy. Add the cream, salt, and pepper, and continue reducing for several minutes until the sauce has thickened and coats a metal spoon. Stir in the lemon juice. Stir in the tarragon and return the steaks back to the pan. Cook briefly just to heat through, while spooning the sauce and mushrooms over the meat. Serve immediately.




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