Steak
A hearty deer tenderloin steak cooked with bacon, onion, and rich sauces, offering smoky, savory flavors perfect for a special meal or game meat enthusiasts.
Ingredients
Instructions
- Place 5 or 6 slices of bacon in a pan with a little red cooking wine and A.1. steak sauce.
- Add the whole deer tenderloin steak to the pan.
- Add sliced onion and pepper to the pan.
- Fry all ingredients in butter for 5 to 7 minutes on high heat.
- Add a little Morton Nature Seasoning before serving.
Tips & Substitutions
For an even richer flavor, consider marinating the deer tenderloin in red cooking wine and A.1. steak sauce for a few hours before cooking. If you don't have deer, you can substitute with beef tenderloin. For a smoky touch, use hickory-smoked bacon. Ensure the pan is hot enough to sear the meat but adjust the heat to avoid burning the bacon.
Serving Suggestions
Serve the steak sliced, garnished with sautéed onions and peppers, alongside a fresh salad or roasted vegetables. It pairs beautifully with crusty bread to soak up the juices, or you can serve it with mashed potatoes for a hearty meal. A glass of red wine complements the dish perfectly.
Storage & Reheating
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over low heat, adding a splash of red cooking wine to keep it moist. Cover the pan to retain heat and prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Steak contains roughly 190 calories, with 9g protein, 2g carbohydrates, and 16g fat. It is a good source of protein (18% of the Daily Value). Note that it is relatively high in sodium, at 1446mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of wine for this recipe?
Yes, you can substitute red cooking wine with any dry red wine, such as Cabernet Sauvignon or Merlot. These options will enhance the flavors of the dish while keeping it rich and savory.
How do I know when the steak is cooked to my liking?
For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer for accuracy. Remember that the steak will continue to cook slightly after removing it from the heat, so take it off just before it reaches the desired temperature.
What can I serve with this steak?
This steak is versatile and can be served with a variety of sides. Consider pairing it with roasted vegetables, a light salad, or even creamy mashed potatoes. For a comforting option, browse more American recipes like Unstuffed Cabbage Rolls or Autumn Hamburger Soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).